Soft cookies with walnuts and chocolate

Ingredients:

• 2 and 3/4 cups premium flour
• 1.5 tsp coarse salt
• 1 teaspoon baking powder
• 1 teaspoon of baking soda
• 270 g unsalted butter at room temperature
• 1 and 3/4 cups firmly packed dark brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 340 g semi-sweet chocolate granules
• 2 cups walnut halves, coarsely chopped
• 1 tbsp sea salt flakes

Preparation:

1. Sift the flour, salt, baking powder, and baking soda together in a large bowl. In another large bowl, beat the butter and brown sugar with a mixer on medium-high speed, scraping down the sides of the bowl as needed, until smooth, about 4 minutes.
2. Beat in the eggs one at a time, then add the vanilla. Reduce the mixer speed to low. Add the flour mixture and mix until smooth. Stir in the chocolate chips and walnuts with a spatula.
3. Place plastic wrap on the surface of the dough and refrigerate for at least 1 hour or overnight.
4. Preheat oven to 190°C. Line 2 baking sheets with parchment paper.
5. Using a 60 ml ice cream scoop, drop half the dough, crust-side up, onto the prepared baking sheets, spacing them about 5 cm apart (you should get about 8 cookies, approximately per baking sheet). Sprinkle the dough balls with sea salt.
6. Bake, rotating the baking sheets halfway through, until the cookies are golden brown around the edges but still soft in the center, 18–20 minutes. Let cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. Store cookies in a tightly sealed container at room temperature for up to 5 days..