Ingredients
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3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 cup butter or 1 cup margarine, softened
1 cup granulated sugar
3/4 cup light brown sugar, firmly packed
3 large eggs
1 teaspoon vanilla extract
1 (12 ounce) package semi-sweet chocolate chips
1 (12 ounce) package milk chocolate chips
1 (12 ounce) package white chocolate chips
1/4 cup unsweetened coconut, shredded (optional)
1 cup walnuts, coarsely chopped
Preparation
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Preheat oven to 350 degrees F.
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 until light and fluffy.
Beat in eggs one at a time then stir in the vanilla.
Gradually add the flour mixture, beating well after each addition.
Fold in the chocolate chips, the walnuts and coconut, if using.
Drop the dough by rounded tablespoonfuls 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 sheets for 5 minutes then transfer cookies to wire racks to cool completely.
Store cookies in an airtight container for up to 1 week or store in a freezer for up to 6 months. Thaw at room temperature.
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