Yield: 3 Dozen
| Measure | Ingredient |
|---|---|
| 1 cup | Butter (unsalted), softened |
| 1 cup | Dark brown sugar, packed |
| 1 cup | Light brown sugar, packed |
| 1 tablespoon | Vanilla extract |
| 2 larges | Eggs |
| 2 tablespoons | Coriander, ground (optional) |
| 1 teaspoon | Baking powder, double-acting |
| 2½ cup | Flour, unbleached |
| 1½ teaspoon | Salt |
| 4 cups | Walnuts, coarsely chopped |
| 3 cups | Semi-sweet chocolate chips |
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.
Stir salt into flour and add to batter. Add nuts and chocolate chips.
Chill batter for an hour and drop by ¼ 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.
Notes:
* This recipe is adapted from one that was in _Gourmet_ magazine almost 15 years ago. (I've NEVER used the coriander.) The original recipe also said to drop by ⅓ 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 ¼ Cup to spoon 'em out...
* Will use approximately 16 oz. of nuts and 18 oz. of chips.