Chocolate Chip Walnut Cookie

Ingredients

• 2 sticks ‘cold and cubed’ unsalted butter
• 1/2 cup granulated sugar
• 1 cup light brown sugar
• 1/2 cup dark brown sugar
• 2 eggs
• 1 tsp pure vanilla extract
• 2 3/4 to 3 1/4 cups AP flour
• 1 teaspoon table salt
• 1 teaspoon baking powder
• 1/4 tsp baking soda
• 2 cups good quality semisweet chocolate chips or chunks
• 1 cup walnuts

Directions

Preheat oven to 375 degrees.

1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time and beat until well incorporated. Add in vanilla.

2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate and nuts.

3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Divide into 12 equal portions, **about 4 oz each

4. Place each on sheet pan lined with parchment paper and bake in the preheated oven 15-20 minutes until very lightly browned, taking care not to over bake. Let cool on rack and store what you don’t immediately eat in an airtight container.

These are best eaten on the day they are made (ESPECIALLY warm out of the oven – like most chocolate chip cookies). To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.

 

Makes about 12-14 cookies

• * 6 oz portions will give you about 8-10 cookies – bake another 3-5 minutes at 375F.