Walnuttoes

Do not preheat oven - dough must chill before baking.

2 cups chocolate chips (a 12-ounce bag)

1 ½ cups brown sugar

¾ cup butter (1 ½ sticks)

4 eggs

2 teaspoons vanilla

2 teaspoons baking powder

1 teaspoon salt

2 cups flour (not sifted)

2 cups finely chopped walnuts

Approx. ½ cup additional white sugar in a small bowl

Melt chocolate chips with butter. (Microwave on high for 2 minutes, then stir until smooth.) Mix in sugar and let cool. Add eggs, one at a time, mixing well after each addition. Mix in vanilla, baking powder, and salt. Add flour and mix well, then add nuts and mix in.

Chill dough for at least 4 hours, overnight is even better.

When you’re ready to bake, preheat oven to 350 degrees F, rack in the middle position.

Roll walnut-sized dough balls with your hands. (This is messy - wear thin plastic gloves if you wish. If dough becomes too warm between rollings, return it to the refrigerator.)

Drop dough balls into a small bowl with white sugar and roll around to coat. The place them on a greased cookie sheet, 12 to a standard sheet. Smush them down with a greased spatula.

Bake at 350 degrees F for 12 to 14 minutes. Let cool on cookie sheet for 1 minute, then remove to wire rack. (If you leave them on a cookie sheet to long, they’ll stick.)

Yield: 8 to 10 dozen, depending on cookie size.