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Place the nuts on a baking sheet, and put them in a 350F oven, stirring occasionally, for about 5 minutes or until they begin to have a toasted aroma.
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DO NOT OVERCOOK!
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Cool completely.
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Chop in very coarse pieces.
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I just put them in a plastic bag and gently smack it with a rolling pin.
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6
Food Processor Method:.
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In a small bowl, sift together the flour, baking soda, and salt, then whisk together to mix evenly.
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In a food processor with the metal blade, process the sugars until very fine.
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Cut the butter into a few pieces and add it with the motor running.
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Process until it is smooth and creamy.
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Add the egg and vanilla extract and process until incorporated, scraping the sides of the bowl.
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Add the flour mixture and pulse in just until incorporated.
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In a large bowl, stir together the chocolate chips and nuts.
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Empty the batter into the bowl and mix together evenly with a large spoon or spatula.
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15
Electric Mixer Method: Soften the butter.
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Into a small bowl, sift together the flour, baking soda, and salt, then whisk together to mix evenly.
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In a mixing bowl, cream the sugars and butter until light and fluffy.
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Beat in the egg and vanilla extract until well blended.
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On low speed, beat in the flour mixture until incorporated.
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In a large bowl, stir together the chocolate chips and nuts.
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Empty the batter into the bowl and mix together evenly with a large spoon or spatula.
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For Both Methods: I use a small or medium cookie scoop and place them onto parchment covered cookie sheets, about 1-1.5 inches apart.
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Bake for 8 to 15 minutes (depending on size) or until golden brown and barely soft.
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For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
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Allow the cookies to cool for a few minutes on the sheets.
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When the cookies are firm enough to lift, use a pancake turner to transfer them to wire racks to cool completely.
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Store: In an airtight container at room temperature or in the freezer.
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Keeps: One month at room temperature, several months frozen.
