Ingredients:
1 cup butter, softened
¾ cup sugar
¾ cup light brown sugar
1 tablespoon vanilla
1 tablespoon Frangelico liqueur
1 tablespoon Tia Maria liqueur (Kahlua may be substituted)
2 eggs
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
4 cups milk chocolate chips
1 cup walnut halves (optional)
½ cup pecan halves (optional)
½ cup macadamia nuts (optional)

Directions:
With an electric mixer, cream the butter, sugar, vanilla, Frangelico and Tia Maria until light and fluffy. Add the eggs and beat well.

Combine the flour, baking soda and salt (in a separate bowl). Gradually stir the flour mixture into the butter mixture using a large kitchen spoon. Carefully fold in the chocolate chips and nuts. Mix well with a large kitchen spoon. Place in storage container and refrigerate overnight.

Preheat oven to 325 degrees. Scoop one teaspoon of cookie dough for each cookie onto an ungreased cookie sheet. Bake at 325 degrees for approximately 10-15 minutes until golden brown. Cool slightly and serve while still warm.

Helpful Hint: The dough may be refrigerated up to several days in advance. It also freezes well for future use.

Sarah’s Tips:

• Use an ice cream scoop to form the cookies.
• You can omit the nuts if desired, but don’t skimp on the liqueurs – this combination is essential to create an authentic Clipper Chipper.
• Kahlua or any coffee-flavored liqueur may be substituted for the Tia Maria.
• To freeze the dough, wrap it tightly in two layers of plastic or scoop into cookie size and freeze on a tray for one hour. Transfer to a plastic freezer bag or airtight container and freeze for up to 2 months. Allow to come to room temperature before baking.
• Baked cookies may also be frozen for 3 to 4 weeks. Thaw at room temperature before serving.