Photo from Nestles UK website.

This delightful cookie recipe was shared with me by Marianne Wright of Austin, Texas.

Marianne says: "This recipe is really versatile - you can use white chocolate chips and macadamia nuts, and you have another wonderful cookie. The recipe is large, and taxes the best of mixers. I cream the butter, sugar, and vanilla until really light and fluffy. Then add the flour on a very low speed until just lightly mixed. I then put it into a very large bowl or on the counter top and mix with my hands. When thoroughly mixed, I then add the chips and nuts. I also use an ice cream scoop to measure the cookie dough, about equal to a heaping tablespoon or the size of a golf ball. Use your imagination - be creative. Add whatever appeals to you!"

Check out more of Linda's favorite Cookie Recipes and Secrets To Making Perfect Cookies, lots of Chocolate Recipes.

Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.

1 pound unsalted butter, softened
1 1/2 cups granulated sugar
2 cups firmly-packed brown sugar
1 teaspoon pure vanilla extract
3 eggs
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
6 (1 pound 8 ounces) cups all-purpose flour or bread flour
1 (10-ounce) package Hershey's chocolate chunks
1 (12-ounce) package Hershey's milk chocolate chips
1 (12-ounce) package Hershey's white chocolate chips
5 ounces nuts (walnuts, pecans, macadamia, or hazelnuts), coarsely chopped

Preheat oven to 325 degrees F. Line cookie sheet with parchment paper or silpads.

In a large bowl, cream butter, granulated sugar, brown sugar, and vanilla extract; add eggs and beat well.

In another large bowl, whisk salt, baking soda, and flour together; mix in with the batter.

Add chocolate chunks/chips and nuts.

Using an ice cream scoop, drop dough onto prepared cookie sheets about 1-inch apart.

Bake for 10 to 15 minutes or until light brown. Remove from oven and cool on wire racks.

Yields 3 1/2 dozen cookies.