Preparation Instructions

• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, brown sugars, granulated sugar, vanilla, salt, baking powder, and baking soda. Beat on medium speed until light and fluffy, about 5 minutes.
• Add the eggs one at a time, mixing on medium speed for about 30 seconds after each addition and scraping the bowl as needed. The mixture will look a bit curdled at this point; that’s normal.
• Add the flour, then mix on low speed until just combined. Add in the chocolate chips and nuts and mix on low speed until evenly distributed.
• Using a large spoon, divide the dough into 8 equal portions (about 5½ oz each) and shape into balls. Place on a plate or tray. Cover tightly with plastic wrap. For maximum flavor, refrigerate overnight or up to 3 days.
• When ready to bake, preheat the oven to 350°F and line a baking sheet with parchment paper. Arrange up to 4 cold dough balls on the sheet, leaving space between them.
• Bake until the cookies are puffed and golden brown, about 22 minutes. Cool on the baking sheet for about 10 minutes before transferring to a rack to finish cooling.