INGREDIENTS
1 cup walnuts, toasted and finely chopped
1 ½ cups brown sugar
1 stick unsalted butter, room temperature
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon kosher salt
PREPARATION
Mix flour, baking soda, and salt in a separate bowl. Set aside.
Beat brown sugar, butter, and vanilla until creamy. Add eggs, one at a time, mixing well with each egg.
Reduce speed to low and slowly add in ⅓ of flour mixture. Add remaining flour a ⅓ at at a time until batter is combined.
Fold in chopped walnuts. Then cover mixing bowl and refrigerate dough for at least 2 hours or up to overnight.
Preheat oven to 350°F. Line a baking sheet with parchment paper. Use a tablespoon to scoop out even amounts of dough and roll into a ball. Allow space between each ball as cookies will spread while baking.
Bake 10-12 minutes or until cookies have begun to crack and spread. Cool directly on baking sheet then transfer to a wire cooling rack.