| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookies |
3 |
Dozen |
INGREDIENTS
| 1 |
c |
Butter (unsalted), softened |
| 1 |
c |
Dark brown sugar, packed |
| 1 |
c |
Light brown sugar, packed |
| 1 |
tb |
Vanilla extract |
| 2 |
lg |
Eggs |
| 2 |
tb |
Coriander, ground (optional) |
| 1 |
ts |
Baking powder, double-acting |
| 2 1/2 |
c |
Flour, unbleached |
| 1 1/2 |
ts |
Salt |
| 4 |
c |
Walnuts, coarsely chopped |
| 3 |
c |
Semi-sweet chocolate chips |
INSTRUCTIONS
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 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.
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 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...
* Will use approximately 16 oz. of nuts and 18 oz. of chips.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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