Yield: 9 dozen cookies
Prep Time: 15 min + chill time
Cook Time: 18 min
1 cup unsalted butter, softened
3/4 cup granulated white sugar
3/4 cup packed brown sugar
2 large eggs
1 tablespoon almond extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups milk chocolate chips
1 1/2 cups white chocolate chips
1 1/2 cups chopped pecans
1 1/2 cups chopped walnuts
1. In a large mixing bowl, use an electric mixer to cream together the butter and sugars. Add the eggs, one at a time, beating well with an electric mixer after each addition. Beat in the almond extract.
2. Whisk together the flour, baking soda and salt. Gradually mix in the dry ingredients to the wet mixture.
3. Combine chips and nuts in a medium bowl, and mix well; stir into the dough. Cover and refrigerate dough for 1 hour, or until easy to handle.
4. Preheat oven to 325° F.
5. Drop by Tablespoonfuls 2-inches apart onto greased baking sheets. Bake 18 to 20 minutes, or until golden brown. Remove to wire racks to cool.