Clipper Chocolate Chip Cookies by macy

[rottiedogs]

Clipper Chocolate Chip Cookies
Submitted by macy on January 09, 2005 at 6:45 pm

DESCRIPTION
Clipper Chocolate Chip Cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
This has always produced soft cookies for me. They were served on a cruise ship, and a requested recipe in the Oct '93 Bon Appetit R.S.V.P. section. They are bakery style huge, but I think that's what makes them soft. Alcohol (a tenderizer in baking) from the Frangelico, Kahlua and vanilla may have something to do with it too, and the high proportion of add-ins lend some tenderizing fat as well. You can vary the types of liqueurs, chips and nuts, but the cookies aren't as soft if you reduce the total quantity by much.

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
3/4 cup firmly packed golden brown sugar
1 tablespoon vanilla extract
1 tablespoon Frangelico (hazelnut liqueur)
1 tablespoon coffee liqueur
2 large eggs
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 11-1/2 ounce packages milk chocolate chips
1 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup chopped macadamia nuts

Preheat oven to 325F. Using electric mixer, beat first 6 ingredients in large bowl until light and fluffy. Add eggs and beat well. Mix flour, baking soda and salt in small bowl. Stir into butter mixture. Mix in chocolate chips and all chopped nuts. Drop batter by 1/4 cupfuls onto ungreased cookie sheets, spacing apart. Bake until cookies are golden brown, about 16 minutes. Transfer cookies to racks and cool.

Makes about 3 dozen

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• This topic was modified 8 years, 6 months ago by rottiedogs.

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