Best-Ever Chocolate Chip Cookies

December 2020 View more

Yield: 28 cookies

2 sticks (1 cup) unsalted butter, at room temperature
¾ cup sugar
¾ cup firmly packed
light brown sugar
1 tablespoon vanilla
1 tablespoon hazelnut liqueur (such as Frangelico)
1 tablespoon coffee liqueur
2 large eggs
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 bag (12 ounces) milk
chocolate chips
1 bag (12 ounces) semisweet chocolate chips
1 cup chopped walnuts
½ cup chopped pecans
½ cup chopped macadamia nuts

1. Heat oven to 325 degrees. Using an electric mixer, beat the butter, sugar, brown sugar, vanilla, and both liqueurs in a large bowl until light and fluffy.

2. Add eggs to the mixture and beat well until combined.

3. Mix flour, baking soda, and salt in a separate bowl. Mix into batter.

4. Stir in chocolate chips and all the chopped nuts.

5. Drop batter by ¼-cup portions onto an ungreased cookie sheets, spacing apart.

6. Bake until cookies are golden brown, about 16 minutes. Transfer cookies to wire rack to cool.

For more award-winning holiday cookie and brownie recipes, purchase Holiday Cookies: Prize-Winning Family Recipes ($25) at

For nearly three decades, the Chicago Tribune has run its annual Holiday Cookie Contest, asking readers to submit recipes that are both unique and meaningful to them. Each recipe is accompanied by a brief description or story explaining why the cookie is special to the reader and their family.

This 2019 award-winning recipe from Marybeth Apolzan of Oswego includes two kinds of chocolate chips, two kinds of liqueur, and three kinds of nuts.

Photo by E. Jason Wambsgans/Chicago Tribune