The recipe for these delicious cookies comes from food writer and cookbook author Carolynn Carreño.

　　

Ingredients

Makes 30

　　2 cups plus 2 tablespoons all-purpose flour

　　1/2 teaspoon salt

　　1/2 teaspoon baking soda

　　1 cup (2 sticks) unsalted butter

　　1 cup plus 2 tablespoons firmly packed dark-brown sugar

　　1/2 cup granulated sugar

　　1 large whole egg

　　1 large egg yolk

　　1/2 tablespoon pure vanilla extract

　　1 1/2 cups semisweet chocolate chips

　　1 cup toasted walnuts, broken into large pieces (optional)

　　

Step 1

In a large bowl, whisk together the flour, salt, and baking soda; set aside. In a medium saucepan over medium heat, melt the butter. Turn off the heat and add both sugars; whisk until combined. Transfer the mixture to a medium bowl, and let cool to room temperature.

　　

Step 2

Whisk the egg, egg yolk, and vanilla into the butter mixture. Fold in the reserved flour mixture until just combined. Fold in the chips and nuts. Wrap the dough in plastic; chill until firm, about 30 minutes.

　　

Step 3

Preheat the oven to 325°F. Using 2 large spoons, place golf-ball–size mounds of dough 3 inches apart on baking sheets. Bake until the cookies are golden brown and the tops no longer look wet, 12 to 14 minutes. Allow the cookies to cool on the baking sheet 5 minutes; transfer to a wire rack. Let cool completely before serving.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.