Ingredients:
2 sticks unsalted butter (the faint of heart should probably stop right here!)
3/4 C packed light brown sugar
3/4 C granulated sugar
1 T pure vanilla
1 T Tia Maria or Kahlua
1 T Frangelico
2 extra large eggs
1 tsp. baking soda
1/2 tsp salt
2 and 3/4 C Gold Medal All Purpose Flour (sifted with the baking soda and salt.)
1 pkg. (2 cups) milk chocolate chips
1 pkg. (2 cups) white chocolate chips
1 C pecan halves
1 C macadamia nuts, cut into large chunks
1 C cashew halves
1 C black walnut pieces (if available)
Technique:
In a mixer, cream the butter and sugars well, then add the eggs and liquids. Cream again.
Add the flour mixure slowly until all is blended.
Remove to a large bowl and mix in all the chips and nuts.
Refrigerate overnight.
Line cookie sheets with parchment paper and pre-heat oven to approximately 335 degrees (each oven is different.)
With your hands, take about two T of the mixture (more or less) and make rounds, flattening slightly, about seven or eight to a cookie sheet
In the middle of the oven,bake for approx 11 minutes, turning the cookie sheet after about seven minutes.
Remove while still soft—don’t overcook unless you like a crisp cookie.
Cool on racks. They freeze very well in zip lock bags.
I have made these as much as six inches in diameter, which is fun if you’re giving them as gifts. Or—buy a colorful skillet, make the cookie a little smaller than the skillet and after baking, put the cookie in the skillet, wrap in colorful paper and give both as a hostess gift!
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