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La Belle Cuisine
Chocolate Chip Cookie
Bon Appetit - One Year Subscription
12-ounce package semisweet
cup toasted walnuts, chopped
cups all-purpose flour
teaspoons baking soda
teaspoon baking powder
cup (2 sticks) unsalted butter,
cups firmly packed brown sugar
eggs, room temperature
teaspoons vanilla extract
rack in center of oven and preheat to 350 degrees F.
Generously grease 9- to 10-cup fluted tube pan; dust with sugar.
chocolate chips, walnuts and 2 tablespoons flour in medium bowl.
Sift remaining flour with baking soda, baking powder and salt.
electric mixer, cream butter until light.
Add brown sugar and
until light and fluffy. Beat in eggs 1 at a time. Add
vanilla. Mix in
alternately with buttermilk, beginning and ending with
dry ingredients. Using rubber spatula, fold chocolate-walnut mixture
Spoon batter into prepared pan. Bake until springy to touch
and begins to pull away from sides, about
55 minutes. Cool cake in pan
Invert onto rack,
remove pan and cool cake completely. (Can
1 day ahead; wrap tightly.)If desired, dust with powdered sugar.
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