In a medium-sized bowl, whisk together flour, baking soda, cocoa, and salt. Set aside.

Using your mixer, cream together the butter and the sugars.

Mix the vanilla and eggs into the butter mixture. Combine well before adding in the Bailey’s. Mix once again.

Add the dry ingredients in a little at a time, mixing into the wet mixture as you go.

Fold in the chocolate chips.

Chill the dough in the fridge for a minimum of 2 hours before baking.

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Using a cookie dough scoop, place the dough balls onto the baking sheet, about 1 ½ – 2 inches apart. Press additional chocolate chips into the tops if desired.

Bake cookies for 9-11 minutes, taking them out as soon as they start turning brown around the edges. Do not overbake.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.