Makes about 4 dozen 2 inch size cookies.
Children as well as grown-ups love these cookies. I am generally not in favor of substituting one shortening for another, but in this recipe you can use either butter or unsalted margarine for an equally delicious cookie. I prefer using butter.
- 1 cup plus 2 tablespoons unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/3 cup sugar
- 1/4 cup light brown sugar
- 8 tablespoons unsalted butter or margarine, at room temperature, cut into quarters
- 1/2 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)
- 1/2 cup walnuts, coarsely chopped (See Note)
- Preheat oven to 375F.
- In a small bowl combine flour and baking powder. In another bowl combine both sugars.
- Place butter/margarine in an electric mixer bowl, using a balloon whisk attachment, beat at medium speed, gradually adding the sugars until light and fluffy (about 2 minutes). Add vanilla extract and the egg. Lower the speed and fold in the flour until combined.
- With a rubber spatula, fold in the chocolate and nuts. Combine well.
- Place generous teaspoons of the batter onto ungreased cookie sheets with some space between them and bake for about 13 minutes or until lightly brown (you will need 2 sheets). Let rest for a minute before removing the cookies with a metal spatula to a wire rack to cool completely.
I chop the chocolate and the walnuts (separately) in a food processor fitted with a steel blade.
These cookies freeze very well.
To store, place the cookies side by side in an air-tight, plastic container with wax paper between the layers.