MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Guaranteed ABC* Chocolate Chippers
Categories: Snacks, Cookies, Chocolate, Nuts
     Yield: 30 Cookies

     3 c  Unbleached all-purpose flour
 1 1/4 ts Kosher salt
     1 ts Baking soda
   1/4 ts Baking powder
   3/4 c  Unsalted butter; softened
     1 c  Dark brown sugar
   1/2 c  White sugar
     1 tb Vanilla extract
     2 lg Eggs
     2 tb Dark corn syrup
     1 tb Half & Half cream
     2 c  Semisweet chocolate chips
 1 1/2 c  Chopped walnuts; toasted

   * Absolute Best Chewy

 Position oven rack in lower third of oven and preheat to
 350°F/175°C. Line cushion-type baking sheets with baking
 parchment; set aside. (Professional bakeries double their
 baking sheets and use baking parchment.)

 In a medium bowl, whisk together flour, salt, baking soda
 and baking powder; set aside. In a large mixer bowl,
 cream together butter, sugars and vanilla at medium speed
 until creamy and light. Add eggs, one at a time, beating
 well after each addition. Beat in corn syrup and cream or
 milk. Reduce mixer speed to low. Add flour mixture, in 3
 separate batches, scraping down bowl after each addition.
 Mix well to ensure full incorporation of flour mixture.
 Stir in chocolate chips (or chopped chocolate) and nuts.

 For each cookie, using a 1 3/8" spring-loaded scoop (or 1
 tablespoon measuring spoon), scoop 2 level spoonfuls of
 dough and roll into a ball with wet hands. (Dough will be
 very sticky. Wetting hands between every 3 rollings of
 dough will prevent sticking. Simply hold hands under
 running tap water and shake hands 10 times over sink
 before handling dough. Don't worry, this will not harm
 the cookies. I guarantee that this added effort will be
 worth it for these cookies!) Arrange at least 2" apart on
 prepared baking sheets. (Cookies will spread a bit during
 baking.) Flatten each ball of dough slightly with heel of
 hand or fingers.

 Bake for 14 minutes or until light golden brown around
 edges and centers are still a little puffy. (Do not
 underbake this particular cookie or they will be too
 soft.) Allow cookies to cool at least 5 minutes while on
 baking sheets before transferring (with a thin, metal
 cookie spatula) to wire racks to cool completely. Repeat
 with remaining dough and fresh sheets of baking
 parchment. Store cookies in an airtight container at room
 temperature. (These chewy chocolate chip cookies keep
 better than traditional types.)

 NOTE: Professional chefs and pastry chefs use coarse
 kosher salt. However, you may substitute 1 teaspoon
 regular table salt for 1 1/4 teaspoons coarse kosher
 salt.

 TO TOAST NUTS: Toasting nuts brings out their flavor and
 makes them crisp. It is easy to do. Preheat oven to
 350°F/175°C. Place nuts, in a single layer, on an
 ungreased baking sheet. (I like to use my round non-stick
 pizza pan because it has a lip on it which prevents the
 nuts from rolling off.) Bake for 7 to 8 minutes, stirring
 halfway through baking time, or until nuts become
 fragrant and are lightly browned. (Watch nuts closely to
 prevent burning.) Cool nuts completely before chopping
 and adding to recipe. (You can speed up the cooling
 process by immediately placing hot, toasted nuts onto a
 plate and place in the freezer for 5 to 8 minutes.
 Halfway through chilling time, stir the nuts to aid the
 cooling process.)

 Recipe by Stacy M. Polcyn

 RECIPE FROM: http://www.allrecipes.com

 Uncle Dirty Dave's Archives

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