While I refer to these cookies as “Gram’s chocolate chip cookies” because my grandma (we call her “Gram”) used to make them for my cousins and I. I have great memories of sitting on her counter eating dough while she loaded up cookie sheets. She originally got the recipe from a trip on the Clipper Cruise Line; apparently they serve these awesome cookies on their ships.
What I love most about these cookies is that the dough to chocolate chips to nuts ratio is about 1:1:1. Which is a lot of chunk! Oh, and also that it has a little booze in it.
This recipe makes about 3 dozen cookies, so be prepared to share (or fight everyone off). I’ve also posted a Word version at the end of the post.
- 1 c unsalted butter, at room temperature
- 3/4 c sugar
- 3/4 c firmed packed light brown sugar
- 1 T vanilla extract
- 1 T Frangelico
- 1 T coffee liqueur
- 2 eggs
- 1 t baking soda
- 2-1/2 c all-purpose flour
- 1/2 t salt
- 24 oz milk chocolate chips
- 1/2 c chopped walnuts
- 1/2 c chopped pecans
- 1/2 c chopped macadamia nuts
- Preheat oven to 325 degrees
- Beat first six ingredients (butter, sugar, brown sugar, vanilla, frangelico, and coffee liqueur) in a large bowl until light and fluffy.
- Add eggs and beat well
- Mix flour, baking soda, and salt in a small bowl. Stir in with butter mixture
- Mix in chocolate chips, and chopped nuts
- Drop batter by 1/8 cup measure or soup spoon onto ungreased cookie sheets. Leave space between as these spread out a bit.
- Bake until golden brown, about 13-16 minutes
- Cool on rack
- Eat tons!
Yields approximately 3 dozen. Here’s the print-friendly file for this recipe: Grams Chocolate Chip Cookies