| Ingredients | |
|---|---|
| 1 C | butter, softened |
| ¾ C | sugar |
| ¾ C | brown sugar |
| 1 Tbsp | vanilla |
| 1 Tbsp | frangelico liqueur |
| 1 Tbsp | tia Maria liqueur |
| 2 | eggs |
| 2½ C | flour (+1/8 high altitude) |
| 1 tsp | baking soda |
| ½ tsp | salt |
| 4 C | chocolate chips (bittersweet best. semi-sweet fine) (about 2 12oz bags) |
| 1 C | walnut halves (optional) |
| ½ C | pecan halves (optional) |
Directions
- Cream butter, sugars, vanilla and liqueurs until light and fluffy. Add eggs, beat well.
- Combine flour, salt and soda. Gradually stir flour into butter mixture using large kitchen spoon. Fold in chips and nuts with spoon.
- Cover and refrigerate overnight. This is important for blending of flavors. The dough can be refrigerated for several days or frozen.
- Preheat oven to 325 degrees.
- Scoop 1 teaspoon of dough for each cookie onto un-greased cookie sheet. Bake for 10-13 min.
These delicious cookies were served warm at about 4pm when we returned to our clipper ship after an afternoon adventure on zodiacs in Antarctica. Our daughter became such a fan of these cookies that she requested they be served instead of cake at her wedding. I froze the dough in Colorado and baked the cookies in Tortola, BVI. They were a hit! Enjoy! – Karen Bell