I don't know Hndg. You know if you leave those ground up nuts sitting out overnight, like the recipe says, it is going to attract bugs and it you attract bugs then you are gonna attract bats. Then you are going to have to seperate the bat guano from the nut crumbs before you add the chocolate chips. I like chocolate chip cookies a lot but bat guano cookies probably aren't gonna taste quite the same.
-- Edited by HillBilly Jim on Thursday 17th of December 2009 04:58:08 AM
OK OK So Yall wanted the receipt without looking for it
Let's Eat Recipe Card
Sherpa Chocolate Chips
Yield: about 50 cookies
2 cups walnut or pecan halves or pieces
1/2 cup (1 stick) plus 7 tablespoons unsalted butter, divided
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 eggs
1 tablespoon vanilla
2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 cups semi-sweet chocolate chips
1. Preheat the oven to 350 degrees. Spread nuts on a baking sheet. Toast until fragrant, about 7 to 10 minutes. Remove nuts; turn off the oven.
2. Measure 1 cup of nuts into a small bowl. Stir in 1 tablespoon butter. When butter melts, coarsely chop the nuts. Let cool, then cover and set aside.
3. When the remaining 1 cup of nuts have cooled completely, transfer to a food processor. Grind until fine, almost powdery. Dump onto a paper towel and let sit until dry, preferably overnight.
4. Melt the remaining 1/2 cup plus 6 tablespoons butter in a saucepan or in the microwave. Let cool slightly.
5. Combine brown and granulated sugars, eggs, vanilla and melted butter in a mixing bowl. Stir with a whisk or a fork until smooth. Let sit for several minutes, then stir again. Let sit again, then stir for a third time. (This process results in a mixture that has an icing-like texture and produces cookies with chewier centers.)
6. Place ground nuts, flour, salt and baking soda in a large mixing bowl; combine with a fork until nuts are well distributed. Make sure nuts do not clump.
7. Stirring with a fork, slowly add the wet ingredients to the flour mixture just until blended. Do not overmix. Mix in chocolate chips, then chopped nuts.
8. Cover the bowl and refrigerate at least 1 hour or as long as overnight. (Chilling makes the dough easier to manage and reduces spreading.)
9. Preheat the oven to 375 degrees. Line two or three cookie sheets with nonstick aluminum foil. Using a 1 1/2-inch cookie scoop, drop dough onto cookie sheets, placing them about 2 inches apart.
10. Bake one cookie sheet at a time for 11 to 14 minutes or until cookies are lightly brown at the edges. Let cookies cool on the sheet for 1 minute, then transfer to a wire cooling rack.
Note: To minimize spreading, let the cookie sheets cool completely between batches.