Yield: 3 Dozen
|1 cup||Butter (unsalted), softened|
|1 cup||Dark brown sugar, packed|
|1 cup||Light brown sugar, packed|
|1 tablespoon||Vanilla extract|
|2 tablespoons||Coriander, ground (optional)|
|1 teaspoon||Baking powder, double-acting|
|2½ cup||Flour, unbleached|
|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.
* 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.