• In a large bowl combine flour, salt, baking soda, cinnamon, and espresso powder; whisk well to combine then set aside. 
• In a separate large bowl, using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine butter and both sugars and beat on medium-speed until light and fluffy, scraping the sides and bottom of the bowl as needed; about 2 minutes.
• Add in the vanilla extract and Baileys Irish cream, and beat until combined.
• Beat in the eggs, one at a time, beating for 15 seconds after each addition.
• Turn mixer off and, using a wooden spoon or sturdy rubber spatula, gently fold in the flour mixture, stirring only until the flour begins to disappear.
• Fold in the chocolate chips; cover the bowl and chill the dough for at least 2 hours (and up to 3 days) before baking.
• Or bake right away for regular cookies – they will be thinner but still delicious.

When ready to bake:

• Pre-heat oven to 375°F.
• Line two large baking sheets with parchment paper and set aside.
• Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheets making sure to leave enough room in between each cookie for inevitable spreading.
• Continue this process until all the dough has been rolled. 
• Place baking sheets in pre-heated oven, one at a time, and bake for 10 to 12 minutes, or until golden at the edges but still soft in the middle.
• Repeat with all cookie dough.
• Let cookies cool for 15 minutes, on the baking sheet, before transferring to a wire rack to cool completely.