CHOCOLATE CHUNK COOKIES WITH WALNUTS
1 1/2 sticks unsalted butter, room temperature
1/2 cup packed brown sugar
1/3 cup white granulated sugar
1 large egg
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
14 ounces semisweet chocolate, coarsely chopped
1 cup toasted walnuts, coarsely chopped
powdered sugar (for decorating)
Beat first 3 ingredients in large bowl until light and fluffy. Add egg and vanilla and beat until blended; set aside.
Sift flour, salt, ginger, cinnamon and baking soda into butter mixture. Beat until blended. Stir in chocolate and walnuts. Refrigerate dough until firm, about 1 hour.
WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.
Form dough into balls, using generous tablespoon for each. Place on sheets, spacing 2 inches apart.
Bake cookies until golden brown, about 18 minutes. Transfer baking sheets to racks. Cool for 5 minutes. Transfer cookies to racks and cool completely.
Sprinkle with powdered sugar.
Wrap in plastic to transport.
CAN BE PREPARED AHEAD:
Store in airtight container at room temperature 2 days or freeze up to 2 weeks.
Makes 24 cookies
Source: San Jose Mercury News, August 30, 2000
1 1/2 sticks unsalted butter, room temperature
1/2 cup packed brown sugar
1/3 cup white granulated sugar
1 large egg
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
14 ounces semisweet chocolate, coarsely chopped
1 cup toasted walnuts, coarsely chopped
powdered sugar (for decorating)
Beat first 3 ingredients in large bowl until light and fluffy. Add egg and vanilla and beat until blended; set aside.
Sift flour, salt, ginger, cinnamon and baking soda into butter mixture. Beat until blended. Stir in chocolate and walnuts. Refrigerate dough until firm, about 1 hour.
WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.
Form dough into balls, using generous tablespoon for each. Place on sheets, spacing 2 inches apart.
Bake cookies until golden brown, about 18 minutes. Transfer baking sheets to racks. Cool for 5 minutes. Transfer cookies to racks and cool completely.
Sprinkle with powdered sugar.
Wrap in plastic to transport.
CAN BE PREPARED AHEAD:
Store in airtight container at room temperature 2 days or freeze up to 2 weeks.
Makes 24 cookies
Source: San Jose Mercury News, August 30, 2000
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