Ultimate White & Dark Chocolate Chippers the Editors of Publications International, Ltd.
Makes about 5 dozen cookies
|1||cup (2 sticks) butter, softened|
|3/4||cup granulated sugar|
|3/4||cup packed light brown sugar|
|2||tablespoons almond-flavored liqueur or water|
|1||teaspoon baking soda|
|2-1/3||cups all-purpose flour|
|1||cup (6 ounces) semisweet chocolate chips|
|1||cup (6 ounces) white chocolate chips|
|1||cup coarsely chopped pecans|
- Preheat oven to 375°F. Line cookie sheets with parchment paper or leave ungreased. Beat butter, sugars, eggs, liqueur, baking soda, vanilla and salt in large bowl until light and fluffy. Stir in flour until dough is smooth and stiff. Stir in semisweet and white chocolate chips and pecans. Drop dough by teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 8 to 10 minutes or until just firm in center and edges are lightly browned. Do not overbake. Remove to wire racks; cool completely.
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