Prep 30 mins
Cook 16 mins
This produces a delectable chip and nut cookie. Though the combination of nuts can be altered, as well as the type of chips (milk, semi-sweet, white), the one thing stay true to the recipe is the addition of the liqueur.
- 236.59 ml unsalted butter, room temperature
- 177.44 ml sugar
- 177.44 ml light brown sugar, firmly packed
- 14.79 ml vanilla
- 29.58 ml liqueur, such as Frangelico, Kahlua, Amaretto
- 2 large eggs
- 591.47 ml all-purpose flour
- 4.92 ml baking soda
- 2.46 ml salt
- 2 (652.03 g) bag chocolate chips, any combination of milk chocolate, semi-sweet chocolate, white chocolate
- 236.59 ml walnuts, chopped
- 118.29 ml pecans, chopped
- 118.29 ml macadamia nuts, chopped
- Preheat oven 325 degrees.
- Beat first five ingredients in electric mixture until light and fluffy.
- Add eggs; beat well.
- In a separate bowl, mix together flour, baking soda and salt. Stir into butter mixture.
- Add into butter mixture the chocolate chips and all chopped nuts.
- Drop batter by 1/4 cupfuls onto an ungreased cookie sheet, spacing apart. Bake until cookies are golden brown, about 14 -16 minutes.
- Cool on racks.
What a cookie! Flavor was excellent, and they had a great crispy texture. I made half with chocolate chips, the other with white chocolate. Thanks for a great cookie that went straight to my favorite file for 2011.
These are the best cookies I've made in a long time! These jumped from the page right to my Christmas cookie file. I had homemade Bailey's so used that. Other than that, I made as specified. Great cookies and I heartily recommend trying them! Made for a forum event at KK's site!
These are the best chocolate chip cookies I've ever made. We LOVED them. They're amazing. The cookies just melt in your mouth. They have a crispy-chewy texture. Mine took 20 minutes to get done and I got 32 big 4 inch cookies. They were nice and thick and didn't spread out and end up real thin like some recipes. This will be my go to recipe from now on. Thanks, GailAnn! Made for PRMR tag.