Ingredients
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8 tablespoons unsalted butter, at room temperature
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1/2 cup packed light brown sugar
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1/4 cup granulated sugar
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1 teaspoon vanilla extract
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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1 cup all-purpose flour
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3/4 cup coarsely chopped walnuts (3 ounces)
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vegetable shortening, for the baking sheets
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1 large egg
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12 ounces coarsely chopped semisweet chocolate chunks (Four 3-ounce chocolate bars such as Lindt or Tobler)
Instructions
- In a large mixing bowl, combine the butter, brown sugar, sugar, vanilla and salt and beat with a spoon until fluffy.
- Beat in the egg and baking soda.
- Stir in the flour, walnuts and chocolate.
- Transfer to a bowl, cover and refrigerate until firm, about 4 hours or overnight.
- Preheat the oven to 350°.
- Using 2 to 3 tablespoons of dough for each cookie, shape the dough into balls and place on the lightly greased cookie sheet.
- Bake for 10-12 minutes or until the cookies spring back when very lightly touched.
- Cool on the sheets for 2 minutes, transfer to paper towels to cool for about 2 minutes, and transfer to racks to cool.