Makes 24 large cookies

• 2 cups plus 5 tablespoons all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 sticks butter, softened
• 1 ¼ cups lightly packed dark brown sugar
• ½ cups granulated sugar
• 1 ½ teaspoons pure vanilla extract
• 2 large eggs
• 1 cup semisweet chocolate chips
• ¾ cup chopped walnuts

Preheat the oven to 400 degrees. Line several baking sheets with parchment paper or lightly grease them.

Sift the flour, baking soda, and salt together in a small bowl.

Using an electric mixer on medium speed, cream the butter, the sugars and the vanilla until light and fluffy, about two minutes. Scrape down the sides of the bowl as needed.

Add the eggs and beat on medium speed until blended. Add the flour mixture and mix on low speed for 20 seconds, scraping down the sides of the bowl as needed.

Add the chocolate chips and blend. Drop the dough by heaping tablespoons two inches apart onto the prepared baking sheets. Bake until the edges of the cookies are dark golden and the centers are light and slightly puffed, nine to 11 minutes. Remove from the oven and allow them to cool on the sheets.