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2 1/4 c Flour
1 ts Baking soda
1 ts Salt
1 c Butter, softened
3/4 c Granulated sugar
3/4 c Brown sugar, packed
1 ts Vanilla
2 Eggs
1 (12-oz.) package
-semisweet chocolate chips
1 c Chopped nuts
This is the recipe from executive chef, Dominique Chavanon served at
Lunaria restaurant in West Los Angeles. From “The Los Angeles Times”.
Combine flour, baking soda and salt in small bowl. Set aside. In
large mixing bowl, cream butter with sugars and vanilla until light.
Beat in eggs. Gradually add flour mixture. Stir in semisweet
chocolate chips and nuts. Drop by rounded Tablespoon onto lightly
greased baking sheets. Bake at 350 12 to 15 minutes. Makes about 4
dozen (2-1/4-inch) cookies. Dee
Yields
2 servings
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