Nutty Chocolate Chunk Cookies (David Lebovitz)
My mom loves trying new recipes for chocolate chip cookies. This is probably her 20th chocolate chip cookie recipe to try. They come from David Lebovitz’s newest cookbook, “Ready for Dessert”. When making these, my mom used a food scale and actually measured out the flour, sugar, and nuts in grams rather than in cups. Weighing ingredients on a scale is actually a more accurate way to measure.
If you like nuts, you will love these cookies! We toasted macadamia nuts, walnuts, and pecans, and added Nestle chocolate chunks. Enjoy!
Whisk together dry ingredients, then add to butter, sugars, vanilla, and egg mixture. Stir in chocolate chunks and nuts.
On a lightly floured surface, divide dough into quarters.
Shape each quarter into a log about 9 inches long. Wrap logs in plastic wrap and refrigerate until firm, about 24 hours. 
Bake cookies for 10 minutes, rotating baking sheets halfway through at 350 degrees.
Nutty Chocolate Chunk Cookies
Ingredients
2 1/2 cups (350 g) flour
3/4 tsp baking soda
1/8 tsp salt
1 cup (8 oz/225 g) unsalted butter, at room temperature
1 cup (215 g) packed light brown sugar
3/4 cup (150 g) granulated sugar
1 tsp vanilla extract
2 large eggs, at room temperature
2 cups (225 g) nuts, such as walnuts, pecans, and macadamia nuts, toasted and coarsely chopped
14 oz (400g) bittersweet or semisweet chocolate, coarsely chopped into 1/2 to 1 inch chunks or 3 cups (340 g) chocolate chunks (Regular chocolate chips are designed to resist melting, so I use chocolate chunks instead so they will melt and create a gooey cookie).
Directions
1. In a small bowl, whisk together the flour, baking soda, and salt
2. In a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed until just smooth.
3. Beat in eggs one at a time until thoroughly incorporated, then stir in the flour mixture followed by the nuts and chocolate chunks.
4. On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches long. Wrap he logs in plastic and refrigerated until firm, preferably 24 hours.
5. Position racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees.
6. Line 2 baking sheets with parchment paper or silicone baking mats.
7. Slice the logs into disks 3/4 inch thick and place the disks 3 inches apart on the prepared baking sheets.
8. Bake, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 10 minutes. If you like soft chocolate chip cookies, as I do, err on the side of underbaking.
9. Let cookies cool on baking sheets until firm enough to handle, then transfer to a wire rack.
Yield 48 cookies