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Chop the chocolate into chunks around the same size as chocolate chips. Smaller pieces are ok, too. These cookies are meant to look almost marbled and rustic.
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In a medium bowl, combine the flour, baking soda, and salt.
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In the bowl of an electric mixer, using the paddle attachment if you have one, beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes.
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Add the vanilla and eggs, and beat to combine.
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Gradually stir in the flour mixture.
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Stir in the chopped chocolate and the chopped walnuts.
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Chill the dough covered in plastic wrap for 30-120 minutes or up to 24 hours. You can freeze and thaw the dough when you want to bake some cookies.
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When you are ready to bake the cookies:
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Preheat oven to 350ºF.
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Line baking sheets with parchment paper.
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Divide the dough into 3-tablespoon-sized balls using a large cookie scoop and drop them onto prepared baking sheets about 3 inches apart. Flatten the ballls slightly.
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Bake for 14-18 minutes or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely. If you don't have enough cookie sheets let the pan cool completely before baking a new batch.