1 c Butter (unsalted), softened
1 c Dark brown sugar, packed
1 c Light brown sugar, packed
1 T Vanilla extract
2 lg Eggs
2 T Coriander, ground (optional)
1 t Baking powder,
-double-acting 2 1/2 c Flour, unbleached
1 1/2 t Salt
4 c Walnuts, coarsely chopped
3 c 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 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.