Chocorazz Triple Chip Cookies

• 1 cups unsalted butter, room temperature
• 1/2 cup butter-flavored shortening (recommended: Crisco)
• 2 1/2 cups brown sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 1 tablespoon chocolate extract
• 2 tablespoons raspberry flavoring (recommended: Wilton)
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2/3 cup cocoa powder
• 2 cups white chocolate chips
• 2 cups milk chocolate chips
• 2 cups dark chocolate chips
• 2 cups macadamia nuts, halved

1. Preheat oven to 375 degrees F.
2. In a large mixing bowl, with an electric mixer, cream the butter and shortening together with the brown sugar.
3. Add the eggs 1 at a time and mix well.
4. Add the vanilla and chocolate extract and raspberry flavoring, mix well.
5. In a separate bowl, combine the flour, salt, baking soda and cocoa powder.
6. Slowly add to butter mixture and mix thoroughly.
7. With a rubber spatula, stir in the chocolate chips and nuts.
8. Scoop onto a parchment lined baking sheet with a 2 1/2-inch ice cream scoop and bake for 10 to 12 minutes.
9. Transfer to a wire rack to cool.

unsalted butter, butter, brown sugar, eggs, vanilla, chocolate, raspberry, allpurpose, salt, baking soda, cocoa powder, white chocolate chips, milk chocolate chips, chocolate chips, nuts

Taken from www.foodnetwork.com/recipes/chocorazz-triple-chip-cookies-recipe.html (may not work)