2 cups of all purpose flour
3/4 cups of cocoa, natural non-alkalized
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of butter unsalted, room temperature
2/3 cup of granulated sugar
2/3 cup of packed brown sugar
1 teaspoon of vanilla extract
1 1/2 cups of chocolate chips
2/3 cups of walnuts, lightly toasted and chopped
- Preheat oven to 325°F. Line 2 baking sheets with parchment paper or grease baking sheet if not using parchment.
- On a separate baking sheet, place walnuts and bake in oven for 10-15 minutes until toasted and fragrant.
- Sift together flour, cocoa, baking soda, baking powder and salt together. Set aside.
- In an electric mixer fitted with the paddle attachment, add the butter, sugar, and brown sugar. Cream on medium speed until fluffy, about 2 minutes.
- Add the eggs and vanilla and beat to incorporate. Scraping down bowl and beating again to insure all ingredients are incorporated and not lumpy.
- Add sifted ingredients and mix on low speed until completely incorporated.
- Add chocolate chips and nuts and mix on low speed until evenly distributed throughout the dough.
- Scoop 2 tablespoons (1 to 1-1/2 ounces) cookie dough and form into balls. Place on parchment lined cookie sheets, leaving 3-inches between cookies.
- Bake 12-15 minutes. Cookies will puff up and centers will still be soft. Cool completely on baking sheets before removing and serving.