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.

Ingredients

unsalted butter↗1 cup
room temperature
sugar↗3⁄4 cup
light brown sugar↗3⁄4 cup
firmly packed
vanilla↗1 tablespoon
liqueur↗2 tablespoons
such as Frangelico, Kahlua, Amaretto
large eggs↗2
all-purpose flour↗2 1⁄2 cups
baking soda↗1 teaspoon
salt↗1⁄2 teaspoon
chocolate chips↗2 bags
any combination of milk chocolate, semi-sweet chocolate, white chocolate
walnuts↗1 cup
chopped
pecans↗1⁄2 cup
chopped
macadamia nuts↗1⁄2 cup
chopped

Step-by-step instructions

1
Preheat oven 325 degrees.
2
Beat first five ingredients in electric mixture until light and fluffy.
3
Add eggs; beat well.
4
In a separate bowl, mix together flour, baking soda and salt. Stir into butter mixture.
5
Add into butter mixture the chocolate chips and all chopped nuts.
6
Drop batter by 1/4 cupfuls onto an ungreased cookie sheet, spacing apart. Bake until cookies are golden brown, about 14 -16 minutes.
7
Cool on racks.

Source: food.com

Original recipe ↗

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