The best chocolate chunk cookies are loaded with other goodies
2 cups walnut halves and piecesCoarsely chop the chocolate into ½-inch chunks, leaving all the flaky bits on the cutting board. Whisk the flour, baking soda and salt in a medium bowl or on a large sheet of parchment or wax paper.Beat the butter and both sugars with a stand mixer fitted with the paddle attachment on medium speed, scraping the bowl occasionally, until smooth and creamy but not fluffy, about 3 minutes.
You should hear the nuts cracking into smaller pieces as the paddle turns. Scrape in all the chocolate chunks and bits and beat on low speed until well mixed.Use a large cookie scoop to drop balls of dough onto a prepared sheet, spacing them 2 inches apart. Bake until golden brown, about 15 minutes. Scoop the remaining dough while the first batch bakes, then bake the remaining sheets, one at a time.Cool on the pan on a wire rack. You can wait for them to completely cool or eat them warm.
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