Follow these steps for perfect results
butter
softened
powdered sugar
sifted
vanilla extract
all-purpose flour
nuts
finely chopped
ground cinnamon
chocolate chips
divided
Preheat oven to 350° F.
In a large mixing bowl, beat butter and sugar until creamy.
Beat in vanilla extract.
Gradually add flour, nuts, and cinnamon.
Stir in 1 1/2 cup of chocolate chips and stir until dough is well combined.
Roll dough into one inch balls and place on ungreased cookie sheets.
Bake for approximately 10 to 12 minutes or until cookies are set and lightly golden brown on bottom.
Remove from oven and cool on baking sheets for 2 minutes.
Place on wire racks to cool completely.
Microwave remaining chocolate chips in a small bowl or heavy-duty plastic bag for 30 seconds.
Stir chips or knead bag.
Microwave at 10- to 15-second intervals, stirring or kneading until smooth.
If using a bowl to melt chips, pour chocolate into a plastic bag.
Snip a small portion of the bag in the corner.
Slowly squeeze chocolate to drizzle over cookies.
Refrigerate cookies for about 5 minutes or until chocolate is set.
Store cookies at room temperature in an airtight container.
Expert advice for the best results
Chill dough for 30 minutes before rolling for easier handling.
Use high-quality chocolate chips for best flavor.
Don't overbake for a softer cookie.
Everything you need to know before you start
10 minutes
Dough can be made ahead and chilled.
Arrange cookies on a tiered platter.
Serve with a glass of milk or hot chocolate.
Enjoy as an afternoon treat or dessert.
Pair with a sweet dessert wine.
A coffee with cinnamon and piloncillo.
Discover the story behind this recipe
Popular treat for celebrations.
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