Something about the richness and varied flavour of these cookies seems to make them work best when they’re made big, but the recipe works fine for smaller cookies, too.
*Recipe makes 12 large cookies.

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Ingredients
- 1 2⁄3 cups all-purpose flour
- 3⁄4 tsp baking soda
- 3⁄4 tsp fine sea salt
- 2 tbsps vanilla extract
- 1⁄2 cup butter
- 1⁄2 cup dark brown sugar
- 1⁄4 cup sugar
- 2 tbsp. sugar
- 1 large egg
- 1 cup dark chocolate, broken or chopped into bite-sized pieces
- 1⁄2 cup toasted nuts (walnuts)
Method
- Preheat oven to 350°.
- In a small bowl, whisk together the flour, baking soda, and salt.
- Mix the butter properly and slowly stir in the sugars, vanilla extract and egg until creamy.
- Gradually stir the flour mixture into the butter mixture until thoroughly combined, then stir in the chocolate pieces and nuts.
- Chill the dough for 10 minutes in the refrigerator.
- Line two baking sheets with parchment paper. For each cookie, form 1⁄4 cup of the dough into a ball, then press out on the cookie sheet into a 3 1⁄2″ round, about 1⁄4″ thick. Place the rounds of cookie dough about 1 1⁄2″ apart.
- Bake, one sheet at a time, for 7–10 minutes, or until cookies are golden brown and baked through. Cool on the baking sheet for 1 minute, then transfer to a rack.
- Serve hot or cool and store up to 2 weeks in an airtight container.
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