Chocolate Chip Walnut Cookies

I took the opportunity to bake some cookies today since it was relatively cool out. There's no way I'm turning the oven on once summer hits and it's over 100 degrees outside.

I love this recipe and think that it's the perfect chocolate chip w/nuts recipe. The ratio of nuts to chips is just right and the sea salt gives just enough saltiness to counter the sweetness. I've used both pecans and walnuts, both with great results.

I used my trusty silicone mat and parchment paper. 

The ones on parchment tend to spread out more, making thinner crispier cookies. 

The ones on the silicone mat come out thicker. 

Chocolate Chip Cookies w/ Nuts
1/2 cup granulated sugar
1/2 cup firmly packed light or dark brown sugar
1 stick butter, cold, cut into small pieces
1 large egg
1 teaspoon vanilla extract - I always add a splash more..it'll make the cookies tastier
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/2 teaspoon flaky sea salt (I add a bit more b/c I like salty sweet cookies, so add an extra pinch)
1 1/2 cups semisweet chocolate chips
1 cup walnuts (or pecans), toasted and chopped (toast in a 300 degree oven for 7-10 minutes, but watch them carefully so they don't burn!)

Preheat to 300F. Line baking sheets with parchment paper.

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.

Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.

Scoop dough into 2 tablespoon balls and arrange about 2 inches apart on baking sheet.

Bake for 18 minutes, or until pale golden brown. Remove from the oven and let cool. 

** If you're using both racks, rotate your baking trays halfway through (move the top pan to the bottom and flip the direction they're facing). It'll make your cookies cook more evenly.