- 8 oz. (2 sticks) unsalted butter, chilled
- 1 1/2 c. granulated sugar
- 1 c. packed light brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 3 c. unbleached all purpose flour
- 3/4 tsp. sea salt
- 1 1/4 tsp. baking powder
- 1/2 tsp. baking soda
- 12 ounces (2 c.) good quality semisweet chocolate chips
- 1 c. crushed walnuts
- Using a grater, grate chilled butter into a large bowl. Make sure to scrape out butter left on grater. If butter is too warm, stick it in the freezer for 5 minutes.
- Add sugars to the butter. Using a mixer, mix until just combined. Do not over beat.
- Add vanilla and eggs, and mix until just combined. Again, do not over beat.
- In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
- Add flour mixture to butter mixture, and mix until just combined. Dough will look crumbly. You are right on track.
- Stir in chocolate and crushed walnuts.
- Take off your rings—you’re gonna need your hands for this. Gather dough into a large ball, as you would if you were making a snow ball. Place on pan lined with a Silpat or parchment paper. Only bake 6 cookies at a time, trust me on this. When I baked 12 at a time, they seemed to flatten out a bit more.
- Preheat oven to 375°. Meanwhile, place cookies in the fridge.
- Bake for 18 minutes or until slightly browned around edges. Cookies will still be doughy in the middle.
- Allow to cool completely before eating. They taste so much better with a rest. The doughy center will stiffen up.
• You can make smaller versions of these cookies (or rather normal-sized cookies). It will yield double the amount. Bake 8 up at a time and reduce the cook time to 13-15 minutes.
• If you’re a flour sifter, skip it for this recipe.
• Skipping the walnuts will yield a flatter cookie. Additional flour is needed. (I haven’t tested it yet without. If you do, please let me know!)