Soft-baked Chocolate Chunk Cookies

Total Time: 48 mins Preparation Time: 30 mins Cook Time: 18 mins

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

Recipe

• 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.