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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I've been making these cookies for many years. The recipe originally comes from the Foothill House B&B but I found it in a community cookbook. Refrigerating time is not included in the prep or cook time. Ingredients:
1 cup butter |
1 1/2 cups firmly packed light brown sugar |
1 large egg |
1 teaspoon vanilla |
2 1/2 cups unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon salt |
1 (12 ounce) package semi-sweet chocolate chips |
1 cup chopped walnuts |
1 cup powdered sugar |
Directions:
1. Cream together butter and brown sugar; beat in egg and vanilla.
2. Combine flour, baking soda, cinnamon, ginger and salt. Blend into butter mixture.
3. Fold in chocolate chips and walnuts.
4. Refrigerate until firm.
5. Preheat oven to 375°.
6. Lightly grease baking sheets.
7. Break off small pieces of dough; roll between palms into 1-inch rounds. Dredge rounds in powdered sugar.
8. Arrange rounds on prepared sheets, spacing at least 2-inches apart.
9. Bake 10 minutes.
10. Let cool 5 minutes on sheets. Transfer to racks and cool.
11. Store in airtight container.
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