Ingredients:

• 1.25 cups – Butter
• 1/2 cup – firmly packed Brown sugar
• 3/8 cup – granulated Sugar
• 3/4 tsp – vanilla
• 1 – large Egg
• 1.25 cups – all purpose flour
• 5/8 tsp – baking soda
• 1 cup – walnuts, coarsely chopped
• 1.25 cups – semi-sweet chocolate baking chips

Method:

1. In a large bowl, beat the first three ingredients until creamy and no butter flecks remain.
2. Beat the egg and vanilla essence in until the ingredients have blended well.
3. Add flour and baking soda and beat until well blended.
4. Stir in the walnuts and chocolate chips with a spoon.
5. With a small ice cream scoop, shape the dough into balls of 1.5-inch diametre (about 2.5 tbsp).
6. Place on a 10 by 15-inch baking sheet. Cover and chill for at least 6 hours.
7. To bake, transfer the balls to 12 by 15-inch baking sheets, ungreased or lined with cooking parchment.
8. Space the balls about 2.5 inches apart. Flatten each ball to a 3/4-inch thick round.
9. Make the sides go straight up and depress the centre of each cookie slightly.
10. Let the dough warm to room temperature for about 30 minutes.
11. Bake in an oven at 400 degrees F until the cookies are golden brown around the edges (8-10 minutes). Remove from the oven and cool on pans until firm (about 5 minutes).
12. Transfer to racks. Serve warm or cool.

Recipe courtesy of Lusha Mishra