Ingredients
1 c cold unsalted butter, cut into chunks
1 c firmly packed brown sugar
3/4 c granulated sugar
1 t vanilla
2 large eggs
1 1/2 c all-purpose flour
1 1/4 t baking soda
2 c (8 oz) walnuts, coarsely chopped
3 c (18 oz) semisweet chocolate baking chips
Preparation
In a large bowl, beat butter, brown sugar, granulated sugar with an electric mixer. Beat in eggs and vanilla until well blended. Add flour and baking soda; beat until well blended. With a spoon, stir in walnuts and chocolate chips.
With a small ice cream scoop shape dough into 1 1/2 inch balls and place close together on 10-by-15-inch baking pans. cover and chill at least 6 hours or up to 4 days.
To bake, transfer cookie balls to 12-by-15 inch baking sheets, ungreased or with a Silpat or cooking parchment, spaced 2 1/2 inches apart. Flatten each ball to a 3/4-inch-thick round; make sides go straight up and depress center of each cookie slightly. Let cookie dough war to room temperature, about 30 minutes.
Bake in a 400 degree oven until cookies are golden brown all around edges but center 1 inch is pale, 8-10 minutes. Remove from oven and cool on pans until firm, about 5 minutes.
If made more than 1 day ahead, cool, cover, and freeze in an airtight container. To reheat, place frozen cookies slightly apart on 12-by-15 baking sheets and bake in a 200 degree oven until warm, about 12 to 15 minutes.
