For the Cookies:

1. Preheat the oven to 410°F and line a baking sheet with parchment paper.
2. Cream the butter and sugars in a stand mixer or with a hand mixer until smooth, about 1–2 minutes (avoid overmixing).
3. Mix in eggs, one at a time, then add Irish cream liqueur, vanilla extract, and almond extract.
4. In a separate bowl, whisk together the flour, cornstarch, baking soda, salt, and espresso powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the semi-sweet chocolate chips, milk chocolate chunks, toffee bits, crushed chocolate cookies, and white chocolate chips until evenly distributed.
6. Shape the dough into large balls (about 5-6 oz each). Keep them tall rather than flattening them. You want them to be loosely shaped spheres.
7. Place 3-4 cookies per baking sheet, keeping the remaining dough in the fridge. Bake for 9–12 minutes, until the edges are golden and the centers are slightly underdone.
8. Let the cookies cool on the baking sheet for 30 minutes before transferring to a wire rack. Allow them to cool completely for the best texture—the wait is worth it!

For the Bailey’s Icing Drizzle:

1. In a mixing bowl, whisk together powdered sugar and 2 tablespoons of Baileys.
2. Add vanilla extract and melted butter, stirring until smooth.
3. If the glaze is too thick, add more Baileys 1 teaspoon at a time until it reaches a pourable consistency.
4. Drizzle over the cooled cookies using a spoon or piping bag.
5. Let the icing set before serving. Ideally, let the cookies set overnight because the icing will harden and have the best texture!