-
1
Position a rack in the middle of the oven.
-
2
Preheat the oven to 350F.
-
3
Line 2 or 3 baking sheets with parchment paper.
-
4
Sift the flour, baking soda, and salt into a medium bowl and set aside.
-
5
In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar until smoothly blended, about 1 minute, Stop the mixer and scrape the sides of the bowl as needed during mixing, Add the egg and vanilla and mix until blended, about 1 minute.
-
6
The mixture may look slightly curdled.
-
7
On low speed, add the flour mixture, mixing just until it is incorporated, Mix in the chocolate chips, pecans, walnuts, and almonds until evenly distributed.
-
8
Use a tablespoon to drop well-rounded tablespoonfuls of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing the cookies 2 inches apart.
-
9
Bake the cookies one sheet at a time until the edges are lightly browned and the centers are just slightly colored, about 14 minutes.
-
10
Cool the cookies on the baking sheets for 10 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
-
11
The cookies can be stored in a tightly covered container at room temperature for up to 4 days.
-
12
Choices
-
13
You can add 1 cup of raisins, dried cranberries, or chopped dried apricots to the dough with the chips and nuts.
-
14
White, bittersweet, or milk chocolate chips, or a combination, can be substituted for the semisweet chips.
