Ingredients:

  • 2.25 cups All-purpose flour (280g)
  • 1 tsp Baking soda
  • 1 tsp Fine sea salt
  • 1 cup Unsalted butter, softened (226g)
  • 0.5 cup Granulated sugar (100g)
  • 0.75 cup Packed brown sugar (150g)
  • 1 tsp Pure vanilla extract
  • 2 Large eggs
  • 2 cups Nestle Toll House Semi-Sweet Chocolate Morsels (340g)
  • 1.5 cups Chopped walnuts (175g)

Instructions:

  1. Preheat your oven to 375°F (190°C). Line large baking sheets with silicone mats or parchment paper. Note: A hot oven is crucial for that immediate edge set.
  2. Whisk dry ingredients. In a medium bowl, combine the 280g of all purpose flour, baking soda, and fine sea salt until perfectly distributed.
  3. Cream the fats and sugars. In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until the mixture is creamy and pale.
  4. Emulsify the eggs. Add the eggs one at a time to the butter mixture, beating well after each addition. Note: This creates a stable emulsion for a smooth dough.
  5. Incorporate the flour. Gradually stir in the flour mixture on low speed until just combined. Do not overmix or the cookies will be tough.
  6. Add the inclusions. Manually fold in the 340g of Nestle Toll House Semi Sweet Chocolate Morsels and the 175g of chopped walnuts.
  7. Portion the dough. Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each.
  8. Bake the cookies. Bake for 9 to 11 minutes until the edges are golden brown. You'll smell that beautiful toffee like aroma.
  9. Cool on sheets. Let them sit on the baking sheets for 2 minutes to firm up.
  10. Final cooling. Transfer to wire racks to cool completely until they are firm to the touch.