Recipe Notes Adapted from Dorie Greenspan's amazing recipe "My Best Chocolate Chip Cookies."
2 cups all-purpose flour
1 teaspoon salt
¾ teaspoon baking soda
1 cup (2 sticks) unsalted butter at room temperature
1 cup sugar
2/3 cup (packed) light brown sugar
2 teaspoons pure vanilla extract
2 large eggs
12 ounces bittersweet chocolate (chopped/broken into chunks)
1 cup finely chopped walnuts
Center a rack in the oven and preheat to 375°F.
Line cookie sheets with silicone baking mats or parchment paper.
Combine the flour, salt, and baking soda in a large bowl and set aside.
Using a stand mixer with the paddle attachment, beat the butter on medium speed for about 1 minute until smooth. Add the sugars and beat for another 2 minutes or until well blended. Beat in the vanilla. Add the eggs one at a time, beating for a minute after each egg goes in.
Reduce the mixer speed to low and add the dry ingredients in three portions, mixing only until each addition is incorporated. Use a rubber spatula to fold in the chocolate and nuts by hand.
Spoon the dough by tablespoonfuls onto the cookie sheets, and space about 2 inches apart.
Bake the cookies 10 to 12 minutes, rotating the cookie sheet in the oven midway. They’re done with they’re golden in the center and starting to brown at the edges. They may still be a little soft in the middle, but that’s just fine.
Let the cookies cool on the pan for two minutes before using a metal spatula to move them to the cooling rack.