The Best Chocolate Chip Cookies
- Ready In:
- 8hrs 13mins
- Ingredients:
- 13
- Yields:
-
5 dozen
ingredients
- 2 1⁄2 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup butter, softened
- 3⁄4 cup sugar
- 3⁄4 cup packed light brown sugar
- 1 tablespoon vanilla extract
- 1 tablespoon Frangelico
- 1 tablespoon Tia Maria
- 2 eggs
- 4 cups milk chocolate chips
- 1⁄2 cup chopped pecans
- 1⁄2 cup chopped macadamia nuts
directions
- Mix the flour, baking soda and salt together. Combine the butter, sugar, brown sugar, vanilla, Frangelico and Tia Maria in a mixing bowl and beat until light and fluffy. Beat in the eggs.
- Add the dry ingredients gradually, mixing with a spoon. Fold in the chocolate chips and nuts. Chill, covered in the refrigerator, for 8 hours or up to several days.
- Drop by teaspoonfuls onto an ungreased cookie sheet. Bake at 325*F for 10 to 13 minutes or until golden brown. Cool slightly and serve warm.
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Reviews
-
This is a good cookie with a long wait (8 hrs in the cooler) but the liquor is a nice addition. My cookies cooked much faster than this recipe but my oven is very old. Really nice to have these in the freezer. Those of you who like a lot of dough with a few chips beware - 4 cups of chips is a lot but these cookies are really good.
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I can't believe no one has reviewed this superb recipe, a duplicate of my long time "signature" choc chippers. Why even try anything else? This is ultimate cookie for "consenting adults". I believe the original recipe came from a cruise line and was published in Sunset many years ago. The only changes I make are to use 1/2 Crisco and 1/2 butter. (My Mother always used this formula and everyone raved about her cookies). I use Kahlua rather than Tia Maria and a combination of semi sweet & white choc chips (or chunks). I also add a cup of chopped walnuts with the pecans & macadamias and bake on air bake cookie sheets lined with parchment for 15-16 minutes. This is hands down the best cookie recipe to ever leave your oven. I've shipped them to friends & customers all over the U.S. and given out more copies of the recipe than I care to count. Stand back and await the applause--MarieAlice and I guarantee it!!!
RECIPE SUBMITTED BY
MarieRynr
Chester, 0