Nutty Chocolate Chip Cookies

Name: Nutty Chocolate Chip Cookies
Cook time: 12 min
Yield: 24 servings
Ingredients: 300 g all-purpose flour spooned and leveled; 5 g baking soda; 3 g fine salt; 170 g unsalted butter melted and cooled slightly; 220 g packed light brown sugar packed; 100 g granulated sugar; 2 each large egg room temperature; 10 ml vanilla extract; 280 g semi-sweet chocolate chips; 120 g chopped nuts walnuts or pecans; 15 ml water for lightly wetting hands if needed

These are classic drop cookies with a brown-sugar-forward dough, semi-sweet chocolate chips, and chopped nuts folded in for crunch. The recipe is sized so 24 cookies can be portioned at about 55 g each from the dough made here, with a brief chill to improve shape before baking.

By Julienne

Cook time: 12 minutes

Servings: 24

Ingredients

300 g all-purpose flour spooned and leveled
5 g baking soda
3 g fine salt
170 g unsalted butter melted and cooled slightly
220 g packed light brown sugar packed
100 g granulated sugar
2 each large egg room temperature
10 ml vanilla extract
280 g semi-sweet chocolate chips
120 g chopped nuts walnuts or pecans
15 ml water for lightly wetting hands if needed

Instructions

Heat the oven to 175°C. Line 2 rimmed baking sheets with parchment paper. The oven is fully preheated and the pans are lined.
In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. The dry mixture looks uniform with no visible clumps of baking soda.
In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until glossy and smooth. Whisk in the eggs one at a time, then whisk in the vanilla. The mixture is smooth, thick, and slightly glossy.
Fold the dry ingredients into the wet mixture with a spatula just until no dry flour remains. Fold in the chocolate chips and chopped nuts. If the dough feels overly sticky, chill it for 10 minutes before portioning. A cohesive dough forms with chips and nuts evenly distributed.
Scoop the dough into 24 portions of about 55 g each and arrange them 5 cm apart on the prepared sheets. Flatten each mound slightly with your fingertips if you want wider cookies; lightly damp hands can help prevent sticking. The trays are filled with evenly spaced dough portions.
Bake one sheet at a time for 11 to 12 minutes, rotating halfway through, until the edges are golden and set but the centers still look soft and slightly underbaked. The cookie edges are golden and the centers are puffy but no longer wet.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. The cookies release cleanly and finish setting as they cool.