The chocolate chip, or “toll house” cookie enjoys an honorable if mundane, reputation as after school snack and contribution to the church coffee hour. Here is a version presentable enough for the most sophisticated social event, given luxurious Valrhona chocolate and the subtleties of crushed nuts.
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 tsp. vanilla
- 1 cup all-purpose flour
- 1 1/2 tsp. low sodium baking powder
- 1 tsp. cinnamon
- 1/2 cup walnuts
- 1 3.5 oz. bar Valrhona bittersweet chocolate or 3/4 cup semisweet chocolate bits
Directions: Preheat the oven to 375 degrees. Cream the butter and add the sugars, beating until thoroughly mixed. Stir in the egg and vanilla. Spread the nuts between two sheets of waxed paper and roll with a rolling pin until they are crushed to a powder (or you can use a food processor to get the same result). Add the crushed nuts to the butter-sugar mixture. Sift together the flour, baking powder, and cinnamon and stir them into the moist ingredients. Break the chocolate bar into small pieces and add them to the dough, stirring until they are well distributed.
Use a teaspoon to drop lumps of dough the size of walnuts onto a lightly greased cookie sheet. Leave space between them so that they won’t run together as they spread out. Cook for 10 to 15 minutes, until edges are brown.