In the bowl of an electric mixer, cream the butter with the paddle attachment until smooth and creamy, about 3 minutes.
Add both the sugars and cream until light and fluffy, another 3 minutes.
Add the egg and mix on low until mostly incorporated.
Add the baking soda and salt with the mixer still running.
Add the irish cream and the coffee granules.
Mix in the flour and then the chocolate chips.
Refrigerate dough for about an hour (sorry! I hate refrigerating dough, but it how things worked out for this one....)
Preheat your oven to 375˚
Scoop about 1½ tablespoons dough for each cookie and place evenly spaced on a cookie sheet. Bake about 10-12 minutes each tray and allow to cool on the tray about 10 minutes before moving them to a wire rack to cool completely.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2014/12/irish-mocha-cookies/