Clipper Chippers

Clipper Cruise Line offers small-ship travel the world over and on every ship at 4:30 in the afternoon, a platter of these cookies, warm from the oven, is offered to guests. Their chefs say that the overnight chilling allows the flavors of the liqueurs to permeate the dough. It is their most requested recipe and has been featured in Bon Appétit magazine.

You’ll Need:
21⁄2 cups all-purpose flour
1 teaspoon baking soda
1⁄2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3⁄4 cup granulated sugar
3⁄4 cup firmly packed light brown sugar
1 tablespoon vanilla extract
1 tablespoon Tia Maria liqueur
1 tablespoon Frangelico liqueur
2 large eggs
4 cups milk chocolate morsels
1 cup walnut halves, toasted
1⁄2 cup pecan halves, toasted
1⁄2 cup macadamias, toasted

Directions:

1. Whisk flour, baking soda, and salt together in a medium-size bowl.
2. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add granulated sugar and brown sugar gradually, beating until light and fluffy, about 3 minutes, and scraping down bowl once or twice. Beat in vanilla and liqueurs, then eggs, one at a time, scraping down bowl. Add about one-third of flour mixture and mix on low speed. Gradually add remaining flour mixture, mixing just until blended. Stir in chocolate morsels and nuts. Cover with plastic wrap and chill dough at least overnight or up to 4 days.
3. Preheat oven to 325ºF. Line 2 cookie sheets with parchment paper.
4. Drop chilled dough by generously rounded tablespoon 2 inches apart on prepared cookie sheets. Flatten slightly to scant 1-inch thickness. Bake until light golden brown all over, but still soft, about 15 minutes. Place sheets on racks to cool cookies for about 2 minutes. Serve warm.