- 6
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Ingredients
- 1 c. (2 sticks) unsalted butter
- 1 1/2 c. firmly packed light brown sugar
- 1 egg, room temp.
- 1 tsp. vanilla
- 2 c. unbleached flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. ground ginger powder
- 1/2 tsp. salt
- 1 - 12 oz. package semisweet chocolate chips
- 1 c. chopped walnuts
- 1 c. powdered sugar
Preparation
Step 1
Cream butter using electric mixer. Beat in brown sugar, egg and vanilla. Combine flour, baking soda, cinnamon, ginger and salt. Blend into butter mixture. Fold in chocolate chips and walnuts. Refrigerate until firm (can be prepared 1 day ahead).
Preheat oven to 375. Lightly grease baking sheets. Break off small pieces of dough; roll between palms into 1" rounds. Dredge rounds in powdered sugar. Arrange on cookie sheets at least 2" apart. Bake 10 minutes. Let cool 5 minutes on sheets. Transfer to racks and cool. Store in airtight container.