Chocolate Chip Cookies

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)


  1. 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
  2. Gradually add the flour mixture, beating well after each addition. Fold in all the chocolate chips and the walnuts
  3. 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.


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