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14 cup unsalted butter
12 cup granulated sugar
1 egg
1 14 cups all-purpose flour
14 cup cocoa powder
1 teaspoon cinnamon
12 teaspoon baking soda
12 teaspoon baking powder
14 teaspoon ground cloves
14 teaspoon salt
13 cup 2% low-fat milk
34 cup semi-sweet chocolate chips
13 cup chopped walnuts
1 14 cups icing sugar
14 cup brewed coffee
12 teaspoon vanilla


In bowl, beat butter with granulated sugar until light and fluffy; beat in egg. In separate bowl, whisk together flour, cocoa, cinnamon, baking soda, baking powder, cloves and salt; add to butter mixture alternately with milk, making two additions of each and scraping down bowl between additions. Stir in chocolate chips and chopped walnuts. Cover and refrigerate for 2 hours or until firm. Roll by generous 1 tbsp into 1-inch balls. Place, 2 inches (5 cm) apart, on parchment paper-lined baking sheets. Bake in top and bottom thirds of 350 F (180 C) oven, rotating and switching pans halfway through, for about 12 minutes or until tops begin to crack. Transfer to rack; let cool completely. Glaze: Place rack on baking sheet. In bowl, whisk together sugar, coffee and vanilla; spoon 1 tsp (5 mL) on each cookie. Let set. (Make Ahead: Store layered between waxed paper in airtight container for up to five days. ).

Source: www.food.com