Ingredients

The following ingredients have 12 Servings
  • 1 to 1 1/2 cups walnuts
  • 1 1/2 sticks unsalted butter (at room temperature)
  • 1 1/2 cups packed light or dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/3 cups whole wheat flour
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking soda
  • 2 cups dark chocolate chunks

Instruction

  • Preheat the oven to 350°F (175°C). Line 2 or 3 baking sheets with parchment paper.
  • Spread the walnuts in a single layer on a rimmed baking sheet and slide in the oven for 5 minutes. Stir the walnuts and then continue to bake, tossing or stirring every 2 minutes, until they're golden brown and start to become fragrant, 5 to 10 minutes more. Keep a careful eye on them. Remove from the oven and immediately transfer them to a plate to cool. Coarsely chop the walnuts.
  • In the bowl of a stand mixer fitted with the paddle attachment on medium speed, beat the butter and brown sugar for about 2 minutes. The mixture should be barely fluffy and almost light brown in color. Be careful not to overmix.
  • Add the eggs and vanilla, reduce the speed to low, and mix until well combined, about 2 minutes.
  • In a separate bowl, whisk together the flour, salt, and baking soda. With the mixer still on low speed, slowly add the flour mixture in 2 additions, mixing just until combined.
  • Switch to a spatula and gently incorporate the chocolate and walnuts into the cookie dough.
  • For supersize cookies, grab an ice cream scoop or a large spoon and dump the cookie dough onto the prepared baking sheet, leaving plenty of room between the blobs of cookie dough. For modest size cookies, plop a spoonful of dough on the prepared baking sheet. Grab a piece of parchment paper and using your palm or the bottom of a glass, slightly flatten each cookie.
  • Refrigerate the prepared cookies for at least 1 hour before baking.
  • Preheat the oven to 325°F degrees (160°C).
  • Bake the cookies until just barely baked through, 8 to 10 minutes for modest size cookies and 10 to 14 minutes for supersize cookies, rotating the baking sheets after 5 minutes.
  • Move the baking sheets to wire racks and let the cookies cool slightly. Enjoy immediately or store in an airtight container. The cookies will keep for several days and get even better a day or so later, although eating them warm straight out of the oven is always encouraged.