Instructions

In a large bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Set it aside.
In another large bowl, using an electric hand mixer or stand mixer, cream the butter with the brown sugar and granulated sugar until it is light and fluffy. Add the eggs and mix until they are fully incorporated. Mix in the Irish cream and vanilla extract. Add half of the dry ingredients and mix until the flour is incorporated. Add the remaining dry ingredients and mix until smooth. Fold in the chocolate chunks. Cover the bowl and refrigerate until the dough is firm, about 1 to 2 hours.
When ready to bake, preheat the oven to 350ºF. Line a baking sheet with parchment paper. Scoop the dough and roll it into a ball, flattening each cookie slightly before arranging it on the prepared baking sheet.
Bake the cookies until they are lightly golden, about 8 to 10 minutes. Sprinkle each cookie with a little bit of flaked sea salt and allow them to cool slightly before enjoying.