2tablespoonsmilk powder (Bob's Red Mill)(16 grams)
2sticks unsalted butter, softened(228 grams)
¾cup light brown sugar(150 grams)
½cupgranulated sugar(100 grams)
1teaspoonvanilla extract
1largeegg(50 grams)
½poundwalnut halves
½poundmilk chocolate pieces
Coarse sea salt (optional)
Instructions
In a large bowl, mix together flour, baking soda, baking powder, salt and milk powder. Set aside.
Put the softened butter and both sugars in the stand mixer bowl and use the paddle attachment to beat just until creamy. Beat in the egg and vanilla, beating just until blended. The goal is to just blend everything without dissolving the sugar or whipping in a lot of air. This helps cookies spread less.
Reduce mixer speed to low and gradually add the flour mixture scraping the sides of the bowl and pushing the dough together. It will seem dry at first, but once the flour is incorporated it should not be too dry of a dough. It's a little sticky -- should be about the same as normal chocolate chip cookie dough.
Add the walnut halves and mix on low letting the paddle break up the walnuts a little. Add the chocolate and use the paddle attachment to stir. Divide dough into 12 large chunks.
You can bake one or two right away and chill the rest until they are very firm.
When ready to bake, preheat oven to 375 degrees F. Bake on a parchment lined baking sheet for about 18 minutes.
Let cookies cool on the sheet for about 10-15 minutes, then transfer to a wire rack and let cool completely. The cooling process will take about two hours. I sometimes throw them in the freezer to quick cool, then bring them back to room temperature before serving.
Notes
The recipe makes 2 pounds or 32 oz of dough. The chips add another 18 oz , so if you use all the chips you should have around 50 oz of dough (3 pounds, 2 oz). You can make 10 5 oz cookies or 12 4 oz cookies.