Total Calories: 250
1. Preheat the oven to 375°F. Place an oven rack in the middle of the oven.
2. In a medium bowl, using an electric mixer, beat the butter, sugars, salt, and vanilla until well combined. Beat in the egg. Scrape down the bowl using a rubber spatula, and beat for a few more seconds.
3. In a small bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet mixture and mix on low speed just until blended. Combine the chocolate chunks and nuts in a small bowl and stir into the dough.
4. Shape the dough into 1 1/2-inch balls and drop them about 3 inches apart onto ungreased baking sheets. For perfectly uniform cookies, scoop the dough using a 1 1/2-inch-diameter ice-cream scoop, leveling the dough off across the top before dropping onto the baking sheets. Bake for 9 to 12 minutes, or until the edges are golden. Remove from the oven, let sit for 5 minutes, then transfer the cookies to wire racks to cool completely.
TO MAKE AHEAD: Prepare through Step 3 up to 3 hours ahead, cover, and refrigerate for up to 2 days, or prepare through Step 4, except for baking, and freeze scoops of dough in self-sealing freezer bags for up to 1 month. After baking, store the cookies in airtight containers for up to 3 days.
From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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