Chocolate Chip Cookies

Source: Magazine clipping
Serves: 5 dozen
Prep: 15 mins
Cook: 15 mins

Ingredients

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
3/4 cup firmly packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
1 package (12 ounces) semisweet chocolate chips
1 package (11 1/2 ounces) milk chocolate chips
1 package (12 ounces) white chocolate chips
1 cup coarsely chopped walnuts

Steps

Preheat oven to 350°F. 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.
Gradually add the flour mixture, beating well after each addition. Fold in all the chocolate chips and the walnuts.
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 minutes. Cool on the baking sheets for 5 minutes. Transfer cookies to wire racks to cool completely.

Notes

Helpful Hint: 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. Flavor Change: For added flavor, stir in 1/4 cup shredded unsweetened coconut with the chocolate chips and nuts in Step 3.