Whisk the flour, baking soda, salt, cinnamon, and espresso powder in a bowl.

Beat the butter, brown sugar and white sugar in another bowl with an electric mixer for 2 minutes.

Beat in the Bailey’s and vanilla extract.

Next, beat in the eggs, one at a time, then turn off the mixer.

Fold the flour mixture into the batter gently using a wooden spoon.

Don’t overmix - as soon as the flour is incorporated it’s done.

Fold in the chocolate chips, then cover the bowl and chill for at least 2 hours.

Preheat the oven to 375°F and line a pair of cookie sheets with parchment paper.

Let the dough sit on the countertop for 10 minutes if it’s been in the fridge.

Roll 3 tablespoons of dough in your palms and put it on the parchment paper lined baking tray, pressing down a little.

Repeat with the rest of the dough, leaving space for the cookies to expand.

Bake for 10 minutes or until the cookies are golden on the edges.

Let them cool on the baking sheets for 15 minutes and then transfer to a cooling rack.