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I have tweaked this recipe for years to achieve perfection. This is a large recipe, but that is because you need a lot to satisfy the cravings that they instill. Every time I make these, there are never any left, no matter the size of the crowd. If you just want to make them for at home, rolling the dough into balls and freezing them makes for a perfect treat at a later date (frozen or cooked). Alternately, you can always half the recipe.

I wrote the recipe for my favorite chip combination, but you can always try any sort of chips and nuts that you prefer. Another favorite is substituting peanut butter chips for the Andes.

Ingredients:

- 2 cups butter, softened
- 1 cup sugar
- 2 cups packed brown sugar
- 4 eggs
- 1 tablespoon vanilla extract
- 5 cups bread flour
- 1 tablespoon baking soda
- 2 teaspoons salt
- 1 package (12 ounces) dark chocolate ships
- 1 package (10 ounces) Andes mint chips

Directions:

In a large mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a separate bowl, combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in chips.

Drop by rounded tablespoonfuls 2 in. apart onto baking sheets (do not grease). Bake at 350 for 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: about 10 dozen.

Learn more about this author, David Bowie.
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