1. Preheat the oven to 190°C (375°F). Line a baking sheet with baking parchment and set aside.

2. Add the butter and confectioners’ sugar to a large bowl and mix until light and fluffy. Mix the flour with cocoa powder, instant espresso powder, and salt in a separate bowl until well combined. Add together with the Baileys to the large bowl with the butter and mix until just combined.

3. Add the chocolate chips and fold them in. Shape the balls in the size of small walnuts and place them with enough space in between on the baking sheet and bake them for about 8-10 minutes. Take them out of the oven and let them cool down for about 4-5 Minutes. Roll the balls in the confectioners‘ sugar (be careful not to break them). To get a nice coating, roll them in two steps in the confectioners‘ sugar – first when they are still warm and for a second time (or third time) when they are cooled down. Let cool down completely on a wire rack and store in a tin box with layers of paper between the cookies.