Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons kosher salt
- 8 ounces butter, softened
- 1 ½ cups packed light brown sugar
- ¼ cup sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 3 cups chopped bittersweet chocolate (chunks and shavings)
- 2 cups chopped walnuts (optional)
- Nutritional Information
Nutritional analysis per serving (30 servings)
230 calories; 11 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 1 gram dietary fiber; 21 grams sugars; 2 grams protein; 34 milligrams cholesterol; 222 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Makes 30 cookies
Preparation
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or Silpat. Sift together the flour, baking powder, baking soda and salt.
- In a mixer fitted with a paddle, cream the butter and sugars until fluffy, 3 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate and walnuts. Chill the dough.
- Roll 1/4 -cup lumps of dough into balls, then place on the baking sheet and flatten to 1/2 -inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges turn golden, 14 to 17 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.
30 minutes
Dining and Cooking