(another old-fashioned treat for serpentists, made the traditional way)
2-1/2 cup all-purpose white flour (no need to sift it before
2 cup semi-sweet chocolate chips (NOT sweet chips and NOT bitter baking chocolate chips), typical 12 oz bag is equal to 2 cups
1 cup butter or margarine
1 cup chopped walnuts or pecans
3/4 cup brown sugar (packed into measuring cup to avoid air pockets)
3/4 cup general purpose 'white/granulated' table sugar (normal sugar)
1/2 tsp. (teaspoon) vanilla
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
Preheat oven to 375 degrees F.
In a small mixing bowl, thoroughly combine flour, salt, baking soda, cinnamon; put aside.
Place butter into large microwave-safe mixing bowl and microwave for between 15 and 30 seconds to slightly soften contents (this step is optional if butter is already fairly soft - instead of microwaving, butter may also be left out at room temperature for a while to soften). Remove from microwave, and using a food processor with mixing implement or electric mixer, mix softened butter with both sugars until consistency is even and creamy. Add eggs and vanilla, and mix thoroughly. Gradually add previously mixed dry ingredients and mix thoroughly. Using a wooden spoon or similar implement, stir in chocolate chips and nuts.
Remove tea spoon (actual tea spoon, not the measuring kind) full of the dough, and drop onto ungreased cookie sheet (or pizza pan, tray, etc.). Repeat for remainder of dough, spacing drops about every 3" in each direction.
Bake cookies at 375 degrees for about 10 minutes, or until they just begin to turn golden brown. Remove from oven and allow to cool for a few minutes before removing cookies from cookie sheet, placing them on layers of paper towel, or a baking cloth, or wire rack if available, until cool. Makes about 52 cookies of 2-1/4" diameter.
Copyright Paul Schmidt 2004
added October 2004