Gourmet Chocolate Chip Cookies Recipe
Yield: 3 DozenRecipe by luhu.jp
Ingredients:
1 cup: Butter, (unsalted), softened
1 cup: Dark brown sugar, packed
1 cup: Light brown sugar, packed
1 tbsp: Vanilla extract,
2 large: Eggs,
2 tbsp: Coriander, ground, optional
1 tsp: Baking powder, double-acting
2 1/2 cup: Flour, unbleached
1 1/2 tsp: Salt,
4 cup: Walnuts, coarsely chopped
3 cup: Semi-sweet chocolate chips,
Directions:
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. (Ive NEVER used the coriander.) The original
recipe also said to drop by 1/3 C measures and THEN chill the dough.
I just didnt 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.
Source from luhu.jp
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. (Ive NEVER used the coriander.) The original
recipe also said to drop by 1/3 C measures and THEN chill the dough.
I just didnt 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.
Source from luhu.jp
Tags
Cookies