Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter , melted
- 1 cup firmly packed light brown sugar
- 1/2 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 10 ounces bittersweet chocolate , cut into 1/4-inch pieces
- 2/3 cup walnuts
Directions
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Preheat oven to 350°; line two baking sheets with parchment paper.
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In a bowl, whisk together the flour, salt, and baking soda; set aside.
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In a big bowl, whisk together the melted butter and sugars; whisk in the eggs one at a time, whisking until blended.
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Whisk in the vanilla.
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Using a wooden spoon, stir in the dry ingredients until combined.
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Stir in the chocolate and walnuts (the dough can be refrigerated, well wrapped, for up to 4 days or frozen for up to 1 month).
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Using a 1/4 cup measure or ice cream scoop, drop the dough onto the prepared baking sheets, placing them 2 inches apart.
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Bake, two sheets at a time for 15-18 minutes, until the cookies are just brown around the edges, switch position of the sheets halfway through baking.
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The centers of the cookies should be soft and slightly puffy.
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Let the cookies cool completely on the baking sheets or wire racks.
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*Cooling the cookies on the baking sheets, thereby preventing air from circulating around them, keeps them from becoming crisp.
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Store in an airtight container at room temperature for up to 2 days.