These cookies are a delightful twist on the classic chocolate chip cookie, featuring rich flavors and a perfect texture.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a large mixing bowl, cream together the butter, brown sugar, and white sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Beat in the eggs one at a time, followed by the vanilla extract, until well combined.
Scrape down the sides of the bowl to ensure even mixing.
In a separate bowl, whisk together the flour, baking soda, and salt.
Sifting the dry ingredients can help prevent lumps.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the chopped chocolate and walnuts.
Reserve a few chocolate pieces to place on top of the cookies before baking for a professional look.
Use an ice cream scoop to portion the dough onto the prepared baking sheets, spacing them evenly.
Chill the dough for 30 minutes before baking for thicker cookies.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Rotate the baking sheets halfway through for even baking.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a cooling rack.
Cooling on the sheets helps the cookies set properly.
Serve the cookies warm or store them in an airtight container for later enjoyment.
Warm cookies slightly in the microwave for a fresh-from-the-oven experience.
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