|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 11g||54%|
|Total Carbohydrate 47g||17%|
|Dietary Fiber 2g||6%|
|Total Sugars 29g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe is from the 2008 cookbook 101 Easy Peasy Cookie Recipes. Permission granted for the usage of this recipe given by the cookbook authors Lucinda Wallace and Heather Wallace.
4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
12 ounces (1 1/2 cups) unsalted butter, softened
1 1/4 cups granulated sugar
1 1/4 cups brown sugar, packed
2 large eggs
1 tablespoon pure vanilla extract
1 cup milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup white chips
1 cup chopped nuts, lightly toasted
Gather the ingredients.
Preheat the oven to 350 F and grab two ungreased baking sheets.
Stir together the flour, baking powder, and baking soda in a medium bowl.
Cream together the butter, granulated sugar, and brown sugar in a large bowl.
Beat the eggs and vanilla extract into the butter mixture.
Gradually stir in the flour mixture. Stir in the milk chocolate chips, semi-sweet chocolate chips, white chips, and nuts.
Drop the cookie dough by level 1/4 cupfuls, about 2 inches apart, on the baking sheets.
Bake the cookies for 12 to 14 minutes or until light golden brown. Allow the cookies to cool for 2 minutes on baking sheets, then transfer them to wire racks to cool completely.
- Instead of using ungreased baking sheets, lightly grease (spray and wipe off) a baking pan or use a silicone baking mat. The cookies don’t stick and clean-up is a breeze.
- Margarine is a good substitute for the butter.