Deluxe Chocolate Chunk Walnut Cookies

3/4 c Unsalted butter

; (6 ozs) at room Temperature 1/4 c Shortening; (2 ozs)

1 1/2 c Light or dark brown sugar

; firmly packed 1/8 ts Salt

1 1/2 ts Vanilla extract

1 Egg; lightly beaten

2 c All-purpose flour*

1/2 ts Baking soda

1 c Walnut (or pecan) pieces

2 c Swiss semisweet chocolate

; in small chunks 1 c Milk-chocolate chunks; large

Recipe by: The Washington Post 10/30/96 Preheat oven to 350 degrees. Line a baking sheet with baking parchment. Cream the butter and shortening with the sugar and salt until light and well blended. Stir in the vanilla and egg. Stir in the flour and baking soda and mix well. Fold in the nuts and chocolate chunks. Form into generous tablespoons of batter and drop onto the lined baking sheet, pressing down slightly on the dough, about 2 inches apart. Bake 12 to 15 minutes until lightly golden in color and browned at the edges. (Makes about 2 1/2 dozen).

* NOTE: For a more tender, crisper, more buttery cookie, reduce flour to 1 3/4 cups.

Recipe from Marcy Goldman, a professional baker and food writer based in Montreal.
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