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 1/2 cups Flour, unbleached
- 1 1/2 teaspoons Salt
- 4 cups Walnuts, coarsely chopped
- 3 cups Semi-sweet chocolate chips
Make it step by step
- 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: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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.