In a large mixing bowl, whisk together the flour, cocoa powder, salt, and baking powder until well combined.
In another large bowl, beat together granulated sugar and melted butter with an electric mixer on medium speed until light and fluffy. Beat in egg, followed by Kahlúa and vanilla until well combined.
Beat in dry ingredients to wet ingredients until just combined. Fold in chocolate chunks.
Using a medium scoop (about 1 1/2 Tablespoons), scoop cookie dough onto prepared baking sheets leaving about 2 inches between cookies to allow for spreading.
Bake cookies at 350 degrees F for about 8-12 minutes or until lightly browned around edges. Cool slightly on pan, then transfer to cooling racks to cool completely.
When cookies are completely cooled, make the glaze. Place powdered sugar in a small bowl. Stir in 1 Tablespoon of Baileys, add more as needed while stirring to create a thin glaze.
Spoon glaze into a small resealable bag, seal bag, then clip one corner with scissors and drizzle over cookies. Or use a squeeze bottle to drizzle over cookies. Let cookies sit a few minutes for glaze to set.
SNAPPY TIPS: This recipe only makes about 18 cookies so double the recipe if you want more. You may want more because they are really good!SNAPPY SUBSTITUTIONS: Instead of Kahlúa you can substitute strong black coffee. Instead of Baileys Irish Cream you can substitute milk or cream a little vanilla extract or your favorite extract for more flavor such as almond extract.
Keywords: easy Christmas cookie recipe, homemade chocolate cookies