You have GOT to try these cookies! They are so good and have such yummy ingredients. They take the plain old chocolate chip to a new level!
I made mine a little bigger than called for in the recipe. I used a large ice cream scoop so it was probably about 1/2 cup instead of the 1/4 cup called for. I ended up having to bake about 5 minutes longer and I also let them cool on the cookie sheet before removing them to a rack so they wouldn’t break up.
If you can find those little airplane sized liquor bottles, it will save you from having to buy regular size bottles of something you might not use much of.
“Everything but the Kitchen Sink” Chocolate Chip Cookies
1 cup butter, softened
3/4 cup white sugar
3/4 cup brown sugar
1 tbsp vanilla
1 tbsp Frangelico (hazelnut liqueur)
1 tbsp Kahlua (coffee liqueur)
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
12 ounces milk chocolate chips
1 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup macadamia nuts
In a large mixing bowl, combine the butter, sugar, brown sugar, vanilla, Frangelico, and Kahlua until light and fluffy. Add the eggs and mix well.
Add the flour, baking soda, and salt and mix well. Stir in the chips and nuts by hand.
Drop by 1/4 cupfuls onto an ungreased baking sheet. Bake at 325º for 16 minutes or until golden brown.
Remove to a wire rack to cool.
Makes 3 dozen ~ the bigger size made 18 cookies.