3 cups all-purpose flour
1 1/2 teaspoon 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 oz) semisweet chocolate chips
1 package (11 1/2 oz) milk chocolate
1 package (12 oz) white chocolate chips
1 cup coarsely chopped walnuts (optional)
- Preheat oven to 350 degrees. 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 table spoonfuls 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 sheet about 5 minutes. Transfer cookies to wire rack to cool completely.
Hints: You can store the cookie dough in an air tight container for up to 1 week in the refrigerator or up to 6 months in the freezer. Thaw at room temperature and spoon onto cookie sheet and bake using directions above.