- 1 cup all purpose flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup/1 stick unsalted butter
- 2/3 cup granulated sugar
- 1/3 cup packed dark brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup finely chopped semisweet chocolate chunks
- 1 cup finely chopped pecans, walnuts, or almonds
Preheat oven to 375F. Adjust the racks to divide the oven into thirds. Line 2 baking sheets with parchment paper.
Whisk together the flour, baking soda, and salt in a medium bowl.
Melt the butter in a saucepan over low heat or in the microwave. Let cool until a bit warm.
Transfer the butter to a stand mixer. Add both sugars. Mix on medium speed for about 30 seconds.
Add egg and vanilla, scraping the bowl. Add flour mixture and mix on low speed until just combined. Add chocolate and nuts. mix on low speed. The dough will be shiny and loose.
Using a small ice cream scooper or tablespoon measure, drop balls of dough onto baking sheets about 2 inches apart. Dampen the palm of your hand and flatten each cookie until it is 1/4 inch thick.
Bake 14-16 minutes, rotating baking sheets halfway through cooking time and changing shelves. The cookies will become even this way.
Source: In Style magazine