Makes about 4 dozen 1 ½ inch size cookies.
Children as well as grown-ups love these cookies. They freeze very well.
INGREDIENTS
1 cup plus 2 tablespoons unbleached all-purpose flour
½ teaspoon baking powder
1/3 cup sugar
¼ cup light brown sugar
8 tablespoons unsalted butter, at room temperature, cut into quarters
½ teaspoon vanilla extract
1 large egg, at room temperature
4 ounces high quality, imported semi-sweet chocolate, broken into small pieces, coarsely chopped (See Note)
½ cup walnuts, coarsely chopped (See Note)
PREPARATION
Preheat the oven to 375F.
In a small bowl combine flour, and baking powder. In another small bowl combine both sugars.
Cream the butter with an electric mixer adding the sugar gradually until light and fluffy, (about 2 minutes.) Add vanilla extract and the egg. With a wooden spoon add the flour and combine thoroughly.
With a rubber spatula fold in chocolate and nuts. Combine well.
Line a large cookie sheet (18 x13) with parchment paper.
Place generous teaspoons of the batter on the cookie sheet with some space between the cookies and bake for about 20 minutes. When done, the top will be firm to the touch.
NOTE:
I chop the chocolate and the walnuts separately in a food processor fitted with a steel blade.
Place the cookies side by side in an air-tight plastic container with wax paper between the layers, to refrigerate or to freeze.
