Today’s recipe is a request from our friend Frank.  The recipe is by Nestle with one tweak, and  I nicknamed them “the Franks.”  This is pretty much a chocolate chip cookie dough with 3 kinds of chips.  I usually use, white, semisweet chocolate and milk chocolate.  Feel free to substitute other kinds if you want.   I also used 3/4 cup shortening, instead of  another 3/4 cup of butter.  But if crisco freaks you out, then by all means go with just 1 1/2 cups butter.   It is important to chill the dough to make a puffier cookie.  I am a big fan of puffy cookies!   Oh and this makes a lot of cookies, so you may want to cut the recipe in half!

Ingredients – 3/4  cups butter, 3/4 cups shortening, 1 1/4 cups sugar, 1 1/4 brown sugar, 2 eggs,  1 tbs vanilla, 4 cups flour, 1 tsp baking soda, 1 tsp baking powder, 1 cup milk chocolate chips, 1 cup semisweet chocolate chips, 1 cup white chocolate chips

Directions – cream butter,shortening,  sugar and brown sugar.  Add eggs and vanilla. Fold in dry ingredients.  Blend in chips.   I actually has to mix them in by hand because there is so much dough!   Roll 1/4 cup dough into mounds.    (I make mounds because I want puffy cookies)  Chill at least 1 hour.  Preheat oven to 350.  Place non-stick baking liners on top of cookie sheets.  I stagger 8 cookies per sheet.   Bake 10 to 14 minutes until light golden patches appear on top.  (I usually take my cookies out a little early, as they continue to cook on the cookie sheet as they cool. And I love my cookies on the gushie side)  let cool and store in covered container.