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1
Preheat the oven to 350F.
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2
Spray cookie sheets with oil or line with aluminum foil, parchment, or silicone pads, or use nonstick pans.
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3
Cream the butter and incorporate the eggs (see the Notes on creaming butter and room-temperature eggs):
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4
Place the butter in the bowl of the stand mixer with the paddle attachment and beat on medium speed for 1 minute.
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5
Add the sugar and beat on medium-high speed until the mixture becomes fluffy and lighter in color, 6 to 8 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
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6
Add the egg and egg white and continue to beat until they are fully incorporated and the batter looks smooth and glossy, 1 to 2 minutes.
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7
Assemble the dry ingredients and finish the dough:
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8
In a dry bowl, whisk together the baking soda, salt, and flour.
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9
Add the dry mixture, all at once, to the butter mixture.
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10
Using a rubber spatula, fold together for a few turns.
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11
With the mixer on slow speed, mix the dough until thoroughly combined, 1 minute.
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12
Add the chocolate chips, vanilla, and walnuts, if you are using them.
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13
Scrape down the sides of the bowl with a rubber spatula and mix for another 30 seconds.
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14
The batter can be made up to this point and refrigerated, well wrapped, for up to 4 days.
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15
Bake the cookies:
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16
Using 2 teaspoons, scoop the dough into mounds arranged 2 inches apart on the prepared cookie sheets.
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17
Bake the cookies until they are a light golden brown with darker coloring at the edges, 12 to 15 minutes.
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18
For a crunchier, darker, more caramelized cookie, bake a little longer.
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19
For even browning, rotate the sheets from front to back and between each of the baking racks at least once while the cookies a re baking.
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20
Serving Suggestions:
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21
Serve these cookies warm, 20 minutes after you take them out of the oven.
