Categories: Cookies 
      Yield: 3 dozen 
  
      1 c  Butter (unsalted), softened 
      1 c  Dark brown sugar, packed 
      1 c  Light brown sugar, packed 
      1 T  Vanilla extract 
      2 lg Eggs 
      2 T  Coriander, ground (optional) 
      1 t  Baking powder, 
           -double-acting 
  2 1/2 c  Flour, unbleached 
  1 1/2 t  Salt 
      4 c  Walnuts, coarsely chopped 
      3 c  Semi-sweet chocolate chips 
  
  Cream butter in a large bowl.  Beat in the sugar, a little at a time; 
  beat until light.  Stir in vanilla extract.  Beat in eggs, one at a time. 
   
  Stir salt into flour and add to batter.  Add nuts and chocolate chips. 
  Chill batter for an hour and drop by 1/4 C measures 3" apart on buttered 
  baking sheets.  Bake in the middle of a 375 degree F. oven for 12 to 15 
  minutes; cool on rack. 
   
  Notes: 
   
  *  This recipe is adapted from one that was in _Gourmet_ magazine almost 
  15 years ago.  (I've NEVER used the coriander.)  The original recipe also 
  said to drop by 1/3 C measures and THEN chill the dough.  I just didn't 
  have room in the fridge  ;->  And the cookies are still huge when I use 
  the 1/4 Cup to spoon 'em out... 
   
  *  Will use approximately 16 oz. of nuts and 18 oz. of chips.