Chocolate Chip Walnut Cookies
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 tsp salt
- ½ cup salted butter (115 g), melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- 1 cup dark chocolate chunks
- ½ cup chopped walnuts
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
- Sift in the flour and baking soda, then fold the mixture with a spatula.
- Fold in the chocolate chunks and chopped walnuts then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving spaces between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Cool completely before serving.
- Enjoy!