Preheat oven to 350 degrees Fahrenheight.

In a bowl combine flour, baking powder and salt; set aside.

In a double boiler melt Baileys Irish Cream chocolate chips over medium heat stirring constantly until completely melted and smooth. Remove from heat.

In a bowl beat butter and sugar until creamy. Add melted chocolate and vanilla. Beat in eggs. Gradually beat in flour mixture.

Wrap dough in plastic wrap and freeze until firm. I’ll just cover the bowl and snug the plastic wrap around the dough and stick it right into the freezer for about 10-15 minutes.

Using a cookie scoop roll dough into uniform balls.

Roll cookie dough balls in confectioners sugar. Place on ungreased cookie sheet. 

Tip: It’s best to work with two cookie sheets. While one is baking you can be prepping the other one.

Bake 10 – 12 minutes until tops appear cracked.

Remove from oven and allow cookies to rest on cookie sheet for 5 minutes then transfer to a cooling rack to cool completely.

To keep cookies fresh be sure to store in closed containers.