We created this recipe in the summer of 2010, inspired by the bounty of beautiful mojito mint we had in our garden at the time. We make this recipe several times throughout the summer, and serve it with our Grilled Corn Salsa. I love to make a little extra to use for salads and sandwiches later in the week. Click the play button in the video box below and enjoy!
August 4th is National Chocolate Chip Cookie Day, and while we have no idea where this designation originated (perhaps a campaign by chocolate chip makers?), we readily embrace any excuse to indulge in our all-time favorite version of this classic cookie, the Clipper Chipper.
Last Valentine’s Day we shared a blog post about these special cookies, which were served each day at 4:30 PM aboard the vessels of Clipper Cruise Line. Chock-full of milk chocolate chips as well as walnuts, pecans and macadamia nuts, every bite is filled with yummy deliciousness.
We worked for Clipper for several years and have fond memories of our time with the company, and these cookies have been a great way to revisit those days together. Enjoy!
The Famous Chocolate Chip Cookies from Clipper Cruise Line,
as featured in the cookbook “Cooking Adventures from the Clipper Galley”
Makes 3-4 dozen medium cookies or 5 dozen small cookies
1 cup butter, softened
¾ cup sugar
¾ cup light brown sugar
1 tablespoon vanilla
1 tablespoon Frangelico liqueur
1 tablespoon Tia Maria liqueur (Kahlua may be substituted)
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
4 cups milk chocolate chips
1 cup walnut halves (optional)
½ cup pecan halves (optional)
½ cup macadamia nuts (optional)
With an electric mixer, cream the butter, sugar, vanilla, Frangelico and Tia Maria until light and fluffy. Add the eggs and beat well.
Combine the flour, baking soda and salt (in a separate bowl). Gradually stir the flour mixture into the butter mixture using a large kitchen spoon. Carefully fold in the chocolate chips and nuts. Mix well with a large kitchen spoon. Place in storage container and refrigerate overnight.
Preheat oven to 325 degrees. Scoop one teaspoon of cookie dough for each cookie onto an ungreased cookie sheet. Bake at 325 degrees for approximately 10-15 minutes until golden brown. Cool slightly and serve while still warm.
Helpful Hint: The dough may be refrigerated up to several days in advance. It also freezes well for future use.
- Use an ice cream scoop to form the cookies.
- You can omit the nuts if desired, but don’t skimp on the liqueurs – this combination is essential to create an authentic Clipper Chipper.
- Kahlua or any coffee-flavored liqueur may be substituted for the Tia Maria.
- To freeze the dough, wrap it tightly in two layers of plastic or scoop into cookie size and freeze on a tray for one hour. Transfer to a plastic freezer bag or airtight container and freeze for up to 2 months. Allow to come to room temperature before baking.
- Baked cookies may also be frozen for 3 to 4 weeks. Thaw at room temperature before serving.
Recently we visited our friend, Greg Cook, on his farm at 4 Elements Winery in Durbin, ND. The grapevines are still in their early years and won’t be ready for winemaking for another couple years, but Greg has a flourishing Red River Valley garden that is abundant with foods we love.
Greg generously sent us home with a huge supply of fresh basil as well as a beautiful assortment of red, candy stripe and golden beets. Our Executive Chef at Sarello’s, Ben Walker, was so inspired that he created a gorgeous beet salad with a fresh grapefruit vinaigrette, which Tony demonstrated during his Monday segment on North Dakota Today. Click the play button below and enjoy the video!