Ingredients

For the dough:

• 3/4 cup granulated sugar

• 1/4 cup brown sugar

• 1/2 cup vegetable oil

• 3 tbsp salted butter; melted

• 1 egg

• 1 tsp vanilla extract

• 3 tbsp Bailey’s Irish Liquor

• 1 1/2 cups all purpose flour

• 1/2 cup cocoa powder

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup semi sweet chocolate chips

For the frosting:

• 1/2 cup salted butter; softened

• 1/3 cup vegetable shortening

• 1/4 cup Bailey’s Irish Liquor

• 1 tsp vanilla extract

• 2 1/2 cups powdered sugar

Instructions

1. Preheat the oven to 350 degrees.

2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

3. In a separate bowl, whisk together white sugar, brown sugar, oil, and butter until combined. Add the egg and whisk vigorously for about 2 minutes until the mixture is paler in color. Whisk in the vanilla extract and liquor until smooth and combined.

4. Add the flour mixture to the wet ingredients and stir with a spatula until a dough forms. Add the chocolate chips and fold through the dough until evenly dispersed.

5. Line a large baking sheet with parchment paper and use an ice cream scoop to scoop 12 balls of dough onto the sheet, 2 inches apart. Press down on each ball to flatten slightly

6. Bake for 10 minutes. Remove from the oven and let them sit on the pan for at least 30 minutes before transferring to a cooling rack.

7. While the cookies are cooling, add the shortening and butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for about 3 minutes. Add the liquor and beat for an additional 2 minutes until the mixture is light and fluffy.

8. Add the vanilla extract. Add the powdered sugar 1 cup at a time, fully incorporating on low speed with each addition.

9. Fit a piping bag with a 1/2 inch tip. Fill with the frosting. Once the cookies are no longer warm to the touch, frost the cookies in a circular motion, starting in the center and circling out.