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La Belle Cuisine
Chocolate Chip Cookie
Cake
Bon Appetit
February 1987
Bon Appetit - One Year Subscription
One
12-ounce package semisweet
chocolate chips
1
cup toasted walnuts, chopped
3
cups all-purpose flour
2
teaspoons baking soda
1
teaspoon baking powder
3/4
teaspoon salt
1
cup (2 sticks) unsalted butter,
room temperature
1 1/2
cups firmly packed brown sugar
4
eggs, room temperature
2 1/2
teaspoons vanilla extract
1
cup buttermilk
Position
rack in center of oven and preheat to 350 degrees F.
Generously grease 9- to 10-cup fluted tube pan; dust with sugar.
Mix
chocolate chips, walnuts and 2 tablespoons flour in medium bowl.
Sift remaining flour with baking soda, baking powder and salt.
Using
electric mixer, cream butter until light.
Add brown sugar and
beat
until light and fluffy. Beat in eggs 1 at a time. Add
vanilla. Mix in
dry ingredients
alternately with buttermilk, beginning and ending with
dry ingredients. Using rubber spatula, fold chocolate-walnut mixture
into
batter.
Spoon batter into prepared pan. Bake until springy to touch
and begins to pull away from sides, about
55 minutes. Cool cake in pan
15
minutes.
Invert onto rack,
remove pan and cool cake completely. (Can
be pre-
pared
1 day ahead; wrap tightly.)If desired, dust with powdered sugar.
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