Servings: 8

8 tablespoons/113 grams unsalted butter, at room temperature 8 tablespoons/113 grams unsalted butter, at room temperature
½ cup/110 grams packed dark brown sugar ½ cup/110 grams packed dark brown sugar
½ cup/100 grams granulated sugar ½ cup/100 grams granulated sugar
1 large egg 1 large egg
1 tablespoon vanilla extract 1 tablespoon vanilla extract
1½ cups/192 grams all-purpose flour 1½ cups/192 grams all-purpose flour
¾ teaspoon baking soda ¾ teaspoon baking soda
¾ teaspoon kosher salt (such as Diamond Crystal) ¾ teaspoon kosher salt (such as Diamond Crystal)
1 cup/140 grams chopped semi-sweet chocolate 1 cup/140 grams chopped semi-sweet chocolate
1 cup/96 grams whole walnut halves or walnut pieces 1 cup/96 grams whole walnut halves or walnut pieces

Make the recipe with us: subheading: Make the recipe with us:
Watch
Heat the oven to 350 degrees. In a large bowl, with a wooden spoon or an electric mixer on medium, combine the butter, brown sugar and granulated sugar and beat until smooth and creamy, about 1 minute. Add the egg and vanilla and beat to combine.
Add the flour, baking soda and salt to the butter mixture and mix until just combined. Mix in the chocolate and the walnut halves.
Spread the batter evenly in a 12-inch oven-safe skillet. It will be thin. Bake until golden brown and set but still slightly gooey in the center, 20 to 22 minutes. Let stand for at least 5 minutes before serving warm or at room temperature. The cookie is best the day it’s made, but leftovers will last, well-wrapped, up to 3 days at room temperature.