Soft-Baked Chocolate Chunk Cookies

Tish Boyle

• Ready In: 48 mins
• Yields: 18 cookies

Ingredients

• 2 1⁄2 cups all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking soda
• 3⁄4 cup unsalted butter, melted
• 1  cup  firmly packed light brown sugar
• 1⁄2 cup sugar
• 2  large eggs
• 2  teaspoons vanilla extract
• 10  ounces bittersweet chocolate, cut into 1/4-inch pieces
• 2⁄3 cup walnuts

Directions

1. Preheat oven to 350°; line two baking sheets with parchment paper.
2. In a bowl, whisk together the flour, salt, and baking soda; set aside.
3. In a big bowl, whisk together the melted butter and sugars; whisk in the eggs one at a time, whisking until blended.
4. Whisk in the vanilla.
5. Using a wooden spoon, stir in the dry ingredients until combined.
6. Stir in the chocolate and walnuts (the dough can be refrigerated, well wrapped, for up to 4 days or frozen for up to 1 month).
7. Using a 1/4 cup measure or ice cream scoop, drop the dough onto the prepared baking sheets, placing them 2 inches apart.
8. Bake, two sheets at a time for 15-18 minutes, until the cookies are just brown around the edges, switch position of the sheets halfway through baking.
9. The centers of the cookies should be soft and slightly puffy.
10. Let the cookies cool completely on the baking sheets or wire racks.
11. *Cooling the cookies on the baking sheets, thereby preventing air from circulating around them, keeps them from becoming crisp.
12. Store in an airtight container at room temperature for up to 2 days.