Ingredients: 1 cup (2 sticks) (226 grams) unsalted butter, room temperature
3/4 cup (150 grams) white sugar
1 1/4 cups (270 grams) firmly packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3 3/4 cups (525 grams) all-purpose flour
2 teaspoons (10 grams) baking soda
1 1/4 teaspoons (6 grams) baking powder
1/2 teaspoon salt
2 cups (375 grams) semisweet chocolate chips
3/4 cup (84 grams) walnut pieces (optional)
Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
In a mixing bowl cream the butter. Add the sugars and beat until well combined. Beat in eggs one at a time making sure to beat well after each addition. Add vanilla and beat until incorporated.
In a separate bowl, combine flour, baking soda, baking powder, and salt. Add the dry ingredients to the egg mixture and beat until just incorporated. Stir in the chocolate chips and nuts, if using. The cookie mixture will be moist and hold together.
Using two tablespoons, drop about 2 tablespoons of dough (38 grams) on the prepared baking sheets. Do not flatten cookies. Bake on the center rack of oven for 12 minutes, or until golden brown and still soft when gently pressed.
Makes about 48 cookies.
