From Martha Stewart
- 2 cups plus 2 Tbsp. all-purpose flour
- ½ tsp. salt
- ½ tsp. baking soda
- 1 cup (2 sticks) butter
- 1 cup plus 2 Tbsp. firmly packed dark brown sugar (no substitutions, please!)
- ½ cup granulated white sugar
- 1 large whole egg
- 1 large egg yolk
- ½ Tbsp. pure vanilla extract
- 1 ½ cups semisweet chocolate chips
- 1 cup toasted walnuts, broken into large pieces (optional)
1. In a large bowl, whisk together flour, baking soda, and salt; set aside.
2. Melt butter in microwave on 50% power in a large, microwave safe mixing bowl. Whisk in sugars. Let cool to room temperature. Add whole egg and egg yolk, and vanilla; whisk well and make sure no lumps of dark brown sugar remain. (The original recipe directions say to melt the butter on the stove, so do you can also do it that way if you would rather.)
3. Fold the dry ingredients into the butter/sugar mixture until just combined. Fold in chocolate chips and nuts. Cover with plastic wrap and refrigerate until firm—about 30 minutes.
4. Preheat oven to 325 degrees. Using two large spoons, or (my favorite way) a small ice cream scoop, place golf-ball size mounds of dough on a baking sheet—about 3" apart. (A jelly-roll will fit about 9 balls.) Bake until cookies no longer look wet on top, about 12 to 14 minutes. Remove from oven and cool on the pan for 5 minutes. Place cookies on a wire rack to finish cooling.