- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 8 ounces unsalted butter
- 1 cup finely chopped walnuts
- 1 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups semisweet chocolate chips
In a medium saucepan, cook butter over medium heat, stirring constantly, until it begins to brown, about 4 to 5 minutes. Add the walnuts and continue cooking, stirring, for about 2 minutes, or until the foam is lightly browned. The mixture will be foamy and a tannish color. Remove from heat. Using a mesh strainer, drain the butter into a large mixing bowl. Set the walnuts aside.
Heat oven to 350°. Line a baking sheet with a silicone liner or spray with baking spray.
When butter has cooled to room temperature, add the sugars and beat until well blended. Beat in eggs and vanilla until light. Slowly beat in the flour mixture until blended. Fold in the walnuts and chocolate chips.
Drop by tablespoon or scoop onto the prepared baking sheet. Dip the bottom of a glass in sugar and lightly tamp the cookie dough mounds down.
Bake for 10 to 12 minutes, until lightly browned around the edges but still light in the centers.
Cool slightly on the baking sheet and move to a rack to cool completely.
Makes 4 to 5 dozen cookies.