Today’s Super Bowl Recipe: Clipper Chipper Cookies

Today’s featured Super Bowl recipes comes from our days working aboard the ships of the (now-defunct) Clipper Cruise Line, when Clipper Chippers, a.k.a., the World’s Best Chocolate Chip Cookies, were served everyday at 4:30 PM, straight from the oven.

Passengers and crew alike delighted in this tradition, and these cookies have now become a favorite in our family, too. Filled with 3 different kinds of nuts, 2 liqueurs and 2 bags of milk chocolate chips, these cookies will send your football fans into overtime begging for more!

The recipe was developed by Clipper’s Corporate Executive Chef, Robert Colosimo, especially for Clipper Cruise Line, and is featured in his cookbook, “Cooking Adventures from the Clipper Galley.”

We are grateful to have a copy of Chef Colosimo’s cookbook, which is filled with so many of our favorite recipes from our time with Clipper. Enjoy the Clipper Chippers!

For more great recipes, check out our Party Dips Page, featuring over 50 recipes from our 2013 Perfect Party Dip Contest.

We’ll be featuring our favorite Super Bowl recipes all week long, and we hope you’ll check back each day to find a new favorite (or two) to make this Sunday!

Clipper Chippers
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

Ingredients:
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 eggs
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)

Directions:
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.

Cookie Tips:

  • 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.

3 Responses

  1. sonja

    I so enjoy your blog! Looking forward to trying some recipes. And we always have a fabulous meal when we stop at the restaurant. Thanks for the passion you show in what you do!

  2. Jackie Lokken

    This sounds awesome and now I need to make a trip to the liqueur store the next time I get into town. 🙂

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