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[edit] Ingredients
1 |
cup Butter (unsalted), softened |
1 |
cup Dark brown sugar, packed |
1 |
cup Light brown sugar, packed |
1 |
tablespoon Vanilla extract |
2 |
lrg Eggs |
2 |
tablespoons Coriander, ground (optional) |
1 |
teaspoon Baking powder, double-acting |
2 ½ |
cups Flour, unbleached |
1 ½ |
teaspoons Salt |
4 |
cups Walnuts, coarsely chopped |
3 |
cups Semi-sweet chocolate chips |
[edit] Preparation
Step 1 |
Cream butter in a large bowl. Beat in the sugar, a little at a time; beat until light. Stir in vanilla extract. Beat in eggs, one at a time. |
Step 2 |
Stir salt into flour and add to batter. Add nuts and chocolate chips. |
Step 3 |
Chill batter for an hour and drop by 1/4 C measures 3" apart on buttered baking sheets. Bake in the middle of a 375 degree F. oven for 12 to 15 minutes; cool on rack. |
Step 4 |
Notes:years ago. (I've NEVER used the coriander.) The original recipe also said to drop by 1/3 C measures and THEN chill the dough. I just didn't have room in the fridge ;-) And the cookies are still huge when I use the 1/4 Cup to spoon 'em out... |
Step 5 |
* Will use approximately 16 oz. of nuts and 18 oz. of chips. |
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[edit] About Gourmet Chocolate Chip Cookies
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