Chocolate Chip Cookies

By luvmybuttonsnbows

Store cookies in an airtight container for up to 1 week or store in the freezer for up to 6 months. Thaw at room temperature. For added flavor, stir in ¼ c. shredded unsweetened coconut with the chocolate chips and nuts in Step 3.

Ingredients

• 3 c. all-purpose flour
• 1 1/2 tsp. baking powder
• 1/8 tsp. salt
• 1 cup (2 sticks) butter or margarine, softened
• 1 c. granulated sugar
• 3/4 c. firmly packed light brown sugar
• 3 large eggs
• 1 tsp. vanilla
• 1 pkg. (12 oz.) semisweet chocolate chips
• 1 pkg. (11 1/2 oz.) milk chocolate chips
• 1 pkg. (12 oz.) white chocolate chips
• 1 c. coarsely chopped walnuts

Preparation

Step 1

Preheat oven to 350°. Combine the flour, baking powder and salt in a large bowl; set aside. Combine the butter, granulated sugar and brown sugar in a large bowl. Beat with an electric mixer set on high speed until light and fluffy. Beat in eggs one at a time; stir in the vanilla. Drop the dough by rounded tablespoonfuls, about 2 inches apart onto ungreased baking sheets. Flatten the dough slightly with the back of a fork. Bake the cookies until golden, about 15 min. Cool on the baking sheets for 5 min. Transfer cookies to wire racks to cool completely.