Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper.

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Add eggs one at a time, mixing well after each, then stir in Baileys Irish Cream and vanilla extract until smooth.

In another bowl, whisk together flour, baking soda, and salt, then gradually mix into the wet ingredients until just combined.

Fold in chocolate chips and optional chopped pecans with a spatula.

Scoop dough into balls and place 2 inches apart on baking sheets.

Bake for 10-12 minutes until edges are golden and centers are soft; look for slightly underbaked cookies.

Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.