Soft-Baked Chocolate Chunk Cookies

By bakers_delight85

Overbaking will make them crisp, so watch carefully, and remove the cookies when they are just brown around the edges. Tip: Cooling the cookies on the baking sheets, thereby preventing air from circulating around them, keeps them from becoming crisp.

Ingredients

• 2-1/2 cups all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 3/4 cup (1-1/2 sticks) unsalted butter, melted
• 1 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp. vanilla extract
• 10 ounces bittersweet chocolate, cut into 1/4-inch pieces
• 2/3 cup walnuts, chopped

Preparation

Step 1

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, salt and baking soda. Set aside. In a large bowl, whisk together the melted butter and sugars. Whisk in the eggs one at a time, whisking until well blended. Whisk in the vanilla. Using a wooden spoon, stir in the dry ingredients until combined. Stir in the chocolate and walnuts. (The dough can be refrigerated, well wrapped, for up to 4 days or frozen for up to a month.) Using a 1/4-cup measure or ice cream scoop, drop the dough onto the prepared baking sheets, spacing them 2 inches apart. Bake, two sheets at a time, for 15 to 18 minutes, until the cookies are just brown about the edges; switch the position of the sheets halfway through baking. The centers of the cookies should be soft and slightly puffy. Let the cookies cool completely on the baking sheets or wire racks. Store in an airtight container at room temperature for up to 2 days.