These cookies are a delicious treat. If you want to make them ahead and freeze them omit the walnuts and freeze them as a bag of unshaped dough. When you are ready to use them soften the dough, stir in walnuts and roll them into balls and bake. These made large, soft cookies.
MAKES 9-10 LARGE COOKIES
150 grams all-purpose flour
75 grams Dutch-process cocoa powder
¾ teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
145 grams unsalted butter, at room temperature
150 grams dark brown sugar
140 grams granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
300 grams semisweet chocolate chips
1/2 cup skinned walnuts in small pieces (optional)
1/2 teaspoon pink Himalayan salt or use fleur de sel
In a mixing bowl sift the dry ingredients and reserve.
In a stand mixer fitted with a paddle attachment or an electric hand beater, whisk together butter, both sugars and vanilla until fluffy, about 5 minutes. Add egg and beat until well combined.
On a slower speed add the dry ingredients in 3 batches and beat just until combined.
Add the walnuts and chocolate chips and mix to combine manually.
Form the dough into 12 equal size balls.
Cover tightly and chill them for 3 hours in the fridge and up to 24.
Heat oven to 350 degrees and prepare middle rack.
Line a baking sheet with parchment paper.
Place 4 balls on the parchment equidistant as they will spread alot when baking. Flatten them just a little with the back of a tablespoon.
Bake the cookies until set about 12-15 minutes but do not over bake, you want the centers to be soft and they will continue to cook and harden when removed from the oven.
Cool cookies on a rack and only remove from parchment using a thin flat spatula when they have cooled. Sprinkle very lightly with salt.
Repeat with the remaining dough. Serve warm and keep refrigerated in an airtight container in humid weather.