Plump Chocolate Chip Cookies


1 C. Butter, softened
1 C. Light Brown Sugar
1 C. Dark Brown Sugar
1 T. Vanilla
2 large Eggs
2 ½ C.Flour
1 ½ t. Salt
1 t. Baking Soda
2 T. Ground Coriander
4 C. Walnuts, chopped
3 C. Chocolate Chips (18 oz)

Combine flour, salt, baking soda, and coriander and set aside. In large mixing bowl cream butter; beat in sugars until mixture is light. Stir in vanilla, and beat in eggs, one at a time. Stir in flour mixture, nuts, and chips. CHILL DOUGH SEVERAL HOURS OR OVERNIGHT.

Preheat oven to 375. Using ice cream scoop, place very chilled dough on parchment or greased cookie sheets, mounding dough high. Leave 3″ between cookies. Keep unused dough in refrigerator between bakings.

Bake 16-18 minutes until golden. Yield: 30-36 very large cookies.

One Response to Plump Chocolate Chip Cookies

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