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1
Mix dry ingredients (flour through salt) in a large bowl.
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2
Place butter in a pan over medium heat. Melt and continue to cook, moving the butter with a whisk to prevent splattering. Keep an eye on the color. When the butter begins to turn a golden light brown, take pan off the stove and pour into a separate bowl. This is the key to the caramelized, nutty flavor.
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3
Mix the sugars into the bowl with the butter. Wait for the butter to cool down, maybe 5 minutes, and add the eggs, milk and vanilla.
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4
Preheat the oven to 375 F.
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5
Add wet ingredients into the dry ingredients bowl and mix well. Add chocolate and walnuts to the mix.
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6
Place tablespoon sized balls of batter onto a parchment lined sheet pan, spacing them about 2 inches apart. Place pan in the oven to bake for 11 minutes. (Do 12 minutes if batter has been refrigerated.) All ovens are different, so to avoid over cooking, you can peek in around 10 minutes.
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7
Remove sheet from oven and let cookies cool for 5 minutes. Take cookies off tray and serve warm!
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8
Notes: This recipe can be made in less than 30 minutes and with 10 ingredients or less. For this recipe, we used walnuts, but you can omit them, as they are optional.
