MMMMMMMMMMMMMMMMMMM. The chocolate-to-cookie ratio here is delightfully low, even without the nuts. Original recipe here, and I didn't change much.
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (120 grams) firmly packed light brown sugar
- 8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 1/4 cups (175 grams) all-purpose flour
- 1/4 teaspoon salt or 1/2 teaspoon flaky sea salt (Deb option)
- 1 1/2 cups (200 grams) semisweet chocolate chips
- 1 cup (130 grams) walnuts or pecans, toasted and chopped
Adjust the oven rack to the top third of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.
Beat the sugars and butters together until smooth. [Gwen's note: I'm not sure if it's just because I only have a crappy hand mixer or what, but this was really hard. The butter was super cold, the sugar was kind of hard, I had to smush some of the butter with my fingers to get it to blend at all... it seemed bad. But it was fine, and the cookies didn't spread out too much in the oven, and it was worth it.]
Mix in the egg, vanilla, and baking soda.
Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.
Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.
Store at room temperature in an airtight container for up to 3 days.
