Ingredients
2½cupsall-purpose flour
1tspbaking powder
¾tspbaking soda
½tsptable salt
1cupunsalted buttersoftened
1cuppacked light-brown sugar
¾cupgranulated sugar
2largeeggs
2tspvanilla extract
4oz.bittersweet chocolatechopped into chunks
4ozsemi-sweet chocolatechopped into chunks
4ozmilk chocolatechopped into chunks
1¼cupsFishers Walnutschopped
Maldon sea salt flakesto serve, optional
Preparation
In a mixing bowl, whisk together flour, baking powder, baking soda and salt for 30 seconds, set aside.
In the bowl of an electric stand mixer, fitted with the paddle attachment, mix butter, brown sugar, and granulated sugar until creamy, about 1 to 2 minutes.
Add in one egg and mix until combined, then add in second egg, and vanilla and mix until combined. With mixer set on low speed, slowly add in flour mixture and mix just until combined.
Stir in chocolate chunks and walnuts. Shape dough into large balls, about 2½ tbsp each. Transfer balls to plates, cover with plastic wrap and chill 1 hour. Preheat oven to 350 degrees F during last 15 minutes of chilling.
Transfer chilled cookie dough balls to Silpat or parchment paper lined baking sheets and sprinkle tops lightly with sea salt if desired (keep any that aren’t currently baking in refrigerator).
Bake in a preheated oven about 11 to 12 minutes (don’t over-bake, the middles of the cookies should look under-baked). Allow to cool on baking sheet for several minutes before transferring to a wire rack to cool. Store in an airtight container.
