Ingredients:

  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 0.75 cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 cups Nestle Toll House Semi-Sweet Chocolate Morsels
  • 1 cup chopped walnuts, toasted

Instructions:

  1. Preheat oven to 375°F (190°C). Oven calibration is a real thing, and most run a little hot or cold. If you bake often, a cheap oven thermometer is a budget smart investment that saves dozens of batches from the trash can.
  2. Toast the walnuts. Place the chopped walnuts in a dry pan over medium heat for 5-7 minutes. SMELL for a popcorn like aroma and look for a golden hue. Remove them immediately from the pan so they don't continue to cook and burn.
  3. Whisk the dry base. In a small bowl, combine the flour, baking soda, and salt. Note: This ensures the leavening is perfectly distributed.
  4. Cream the fats. Beat the softened butter, granulated sugar, brown sugar, and vanilla extract in a large bowl. Stop when the mixture looks pale and fluffy, usually about 3 minutes.
  5. Incorporate the eggs. Add eggs one at a time, beating well after each. WATCH for a smooth, glossy emulsion to form before adding the next one.
  6. Mix in the dry ingredients. Gradually add the flour mixture on low speed. STOP as soon as the white stre
  7. Fold in the semi-sweet chocolate morsels and the toasted walnuts by hand.
  8. Drop by rounded tablespoon onto ungreased baking sheets or sheets lined with parchment paper.
  9. Bake for 9 to 11 minutes until the edges are a deep mahogany brown and the centers are soft.
  10. Cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely.