Chocolate Chunk Cookies - 3 Dozen

2½ cups unbleached, all-purpose flour ½ teaspoon baking soda 1½ teaspoons table salt ¾ cup unsalted butter, melted and cooled to room temperature ½ cup granulated sugar 1½ cups packed light brown sugar 2 large eggs 1½ teaspoons pure vanilla extract 10 ounces bittersweet (or semisweet) chocolate, broken into ½-inch pieces (about 2 ¼ cups) 1 cup walnuts, toasted and chopped

Calories 170 (47% from fat) • carb. 21g • pro. 2g • fat 9g • sat. fat 5g • chol. 20mg • sod. 130mg • calc. 12mg • fiber 1g

Preheat oven to 350°F. In a small bowl, combine the flour, baking soda, and salt; reserve. In the bowl of the Cuisinart Hand Stand Mixer, fitted with the flat beaters, add the butter. Mix on speed 3, gradually adding the granulated and brown sugars. Mix until light, about 2 minutes, rising to speed 4 half way through. With the mixer running, add the eggs, one at a time. Mix until fully incorporated, about 2 minutes. Add the vanilla. Reduce to speed 1 and add the dry ingredients. Once almost fully combined, add the chips and nuts. Using a 2 tablespoon scoop, measure dough and place on a cookie sheet. Bake in preheated oven until lightly golden, about 12 to 15 minutes. Cool on wire rack. Repeat with remaining dough. It is recommended to store the cookie dough in the refrigerator until ready to use.