• In a large bowl combine flour, salt, baking soda, baking powder, and espresso powder; whisk well to combine then set aside.
• In a separate large bowl, combine butter and both sugars and beat on medium-speed until light and fluffy, scraping the sides and bottom of the bowl as needed for about 2 minutes. You can use a stand mixer or a hand mixer.
• Add the vanilla extract and baileys Irish cream, and mix until combined.
• One at a time, add the eggs, and continue to beat. Gently fold in the flour mixture, stirring lightly until combined. Do not over-mix. Fold in the the chocolate chips.
• Cover the bowl and chill the dough for at least 2 hours (and up to 3 days) before baking.

Baking the cookies:

• Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper and set aside.
• Roll about ¼ cup scoops of dough between your palms to form a ball and place on prepared sheets (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. 
• Bake for 10 to 12 minutes, or until golden at the edges but still soft in the middle. Transfer to a wire rack to cool completely, about 15 minutes.