Whole Wheat Chocolate Chip Cookies with Walnuts are large, 4 inch cookies made with a dough that stands up to lots of chocolate chips and nuts.
I made a few different batches of these and played with the amounts of flour. For the larger size (12 count) cookies, 325 grams worked better. For smaller (24 count) cookies, keeping the flour around 300 grams worked better. Updated: I've made these several times now and like dividing into 18 balls. If chilled, the cookies will be even fatter, but the dough does not require chilling. Walnuts contribute to the texture so I recommend leaving them in. Also, when making the 18 count size using cold balls of dough, you can use 375 degrees.