Clipper Chocolate Chip Cookies

MAKES ABOUT 3 DOZEN (I never get this many) 1 cup (2 sticks) unsalted butter, room temperature 3/4 cup sugar 3/4 cup firmly packed golden brown sugar 1 tablespoon vanilla extract 1 tablespoon Frangelico (hazelnut liqueur) 1 tablespoon coffee liqueur 2 large eggs 2 1/2 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 11 1/2-ounce packages milk chocolate chips 1 cup chopped walnuts 1/2 cup chopped pecans 1/2 cup chopped macadamia nuts Preheat oven to 325˚ F. Using electric mixer, beat first 6 ingredients in large bowl until light and fluffy. Add eggs and beat well. Mix flour, baking soda and salt in small bowl. Stir into butter mixture. Mix in chocolate chips and all chopped nuts. Drop batter by ¼ cupfuls (use an Ice cream scoop) onto ungreased cookie sheets, spacing apart. Bake until cookies are golden brown, about 16 minutes (usually a bit longer). Transfer cookies to racks and cool.