Everything-but-the-Kitchen-Sink Chocolate Chip Cookies
Ingredients
At a glance
Drop cookies
Recipes by ingredient/flavor
Makes
34 to 36 large cookies
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 tablespoon vanilla extract
- 1 tablespoon coffee liqueur
- 1 tablespoon Frangelico (hazelnut liqueur)
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 ounces milk chocolate chips
- 6 ounces (1 cup) semisweet chocolate chips
- 1 cup English toffee bits, butterscotch chips, or other chips or candy bits of your choice
- 1 cup chopped walnuts
- 1/2 cup chopped pecans
- 1/2 cup chopped hazelnuts
Steps
Preheat oven to 325 degrees F. Lightly grease or spray cookie sheets.
Beat butter, sugars, vanilla, and liqueurs on medium speed until light and fluffy. Beat in eggs. Whisk together flour, baking soda, and salt, then stir into butter mixture to make a soft dough. Mix in all the chips and nuts.
Drop by 1/4-cupfuls onto cookie sheets, spacing 2 inches apart. Bake in the center of the oven until golden, about 16 to 17 minutes. Let cool on cookie sheets briefly, then transfer to wire racks to cool.
Beat butter, sugars, vanilla, and liqueurs on medium speed until light and fluffy. Beat in eggs. Whisk together flour, baking soda, and salt, then stir into butter mixture to make a soft dough. Mix in all the chips and nuts.
Drop by 1/4-cupfuls onto cookie sheets, spacing 2 inches apart. Bake in the center of the oven until golden, about 16 to 17 minutes. Let cool on cookie sheets briefly, then transfer to wire racks to cool.
Additional tips
Store: In an airtight container
Freeze: Yes
Mail: Yes
Freeze: Yes
Mail: Yes
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