To make these cookies really well, please try to buy the best ingredients if humanly possible .
Â· 8 ounces (2 sticks) unsalted butter, well softened
Â· 3/4 cup sugar
Â· 3/4 cup light brown sugar
Â· 1 teaspoon pure vanilla extract
Â· 2 extra-large eggs
Â· 2 1/4 cups un-sifted all-purpose flour
Â· 1 teaspoon baking soda
Â· 1 1/4 teaspoon kosher salt
Â· 12 ounces (2 cups) semisweet or bittersweet chocolate, cut into 1/4-inch chunks (see Note 1)
Â· 8 ounces (2 generous cups) walnuts halves, UNCHOPPED (see Note 2)
Using an electric mixer fitted with the balloon attachment, cream butter until light and fluffy â€“ about 5 minutes. Add both sugars and the vanilla and beat for 5 minutes, scraping down the sides of the bowl as needed. Add the eggs and beat again for 3 minutes. At slow speed, add half the flour and beat until incorporated, then add the remaining flour, the baking soda, and the salt, beating slowing until just mixed. Remove the mixing bowl from the machine and fold in the chocolate chunks and the walnuts. Cover the cookie dough with plastic and refrigerate for at least two hours, or preferably overnight.
Position wire racks to divide the oven in thirds and preheat to 375ËšF. Line two cookie sheets with parchment paper and set aside.
When you come to form the cookies, have at hand a small bowl of cool water. If the dough has been in the fridge overnight, it will be fairly solid. Turn the whole mixture out and break into three or four large sections so you can more easily break off small pieces. Dampen your hands lightly in the cool water, then with your fingers, scoop up 1/8 to 1/4 cup of the dough, depending on the size you want the cookies. Roll the dough quickly and lightly between your palms to form a rough ball, then slightly flatten the ball. Place the cookies on cookies sheets 1 1/2 inches apart. Dampen your hands again and rinse as needed. Bake the cookies for 12 to 15 minutes, or until the edges are golden brown, reversing the cookie sheets top to bottom and back to front halfway through baking. Slide the cookies (still on parchment paper) onto a cooling rack and when completely cool, store un-refrigerated in an airtight container. The dough can be well wrapped and frozen for up to a month.
Note 1: I have made these cookies using all kinds of chocolate â€“- Lindt bittersweet or Cadbury Royal Dark or Dairy Milk, which are slab chocolates; and NestlÃ© or Ghirardelli chocolate chips â€“- and I also once experimented with butterscotch morsels. The cookies were very sweet but unfortunately a HUGE hit with kids. Iâ€™d say you couldnâ€™t possibly go wrong.
Note 2: If you want cookies without nuts, just increase the chocolate by half