1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed golden brown sugar
1 tbsp vanilla extract
1 tbsp hazelnut liqueur
1 tbsp coffee liqueur
2 large eggs
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
Two 11 1/2 ounce bags milk chocolate chips
1 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup unsalted macadamia nuts

Preheat oven to 325°.

Using an electric mixer, beat first 6 ingredients

together in a large bowl until light and fluffy. Add eggs and beat well.

Mix flour, baking soda and salt in a small bowl, slowly stir into butter mixture. Mix in chocolate chips and nuts--mixing well. Drop by 1/4 cups (I use a little less because I wanted a smaller cookie and I rolled them into balls) onto an ungreased cookie sheet spacing them apart.

Bake until cookies are golden brown--about 16 minutes. Don't overbake. Transfer to a cookie rack to cool.

Makes about 3 1/2- 4 dozen.