8 oz cold butter (I like Miyoko’s Kitchen or Faba Butter)
395 g flour
¾ t baking soda
1 t kosher salt
2 T flaxseed meal mixed with 6 T lukewarm water
200 g dark brown sugar
166 g sugar
1/2 t vanilla
5 oz chocolate chunks
3 oz chopped raw walnuts
1. Measure dry ingredients (flour, baking soda, salt) into a bowl and whisk to combine. Line cookie sheets with parchment and heat the oven to 350.
2. Measure out 4 ounces of butter into the mixing bowl of a stand mixer.
3. Measure out 4 ounces of butter into a separate bowl. In the same bowl, measure out both sugars and toss in the vanilla.
4. In a small bowl, measure out the chocolate chips and walnuts. In a ramekin, make the flax eggs by whisking together to flaxseed meal and water.
5. Cream the butter in the mixer with the paddle attachment, then add the rest of the butter with the sugars.
6. When the butter and sugars are combined into a sandy paste, start to add the flour, going slowly. Add it in three pours.
7. As the flour is being worked into the butter and sugar, pour in the flax eggs.
8. When you start to have a firm dough that’s pulling away from the bowl, add the chocolate chips and walnuts.
9. Keep the dough chilled if your oven isn’t yet ready to go or if the humidity in the kitchen has made it a bit soft. Then, using either a 1/3 cup or a tablespoon ice cream scoop (depending on whether you want big or small cookies). You can also measure out with a spoon and mold them into round balls by hand. Drop the dough onto parchment-lined cookie sheets, giving them about one-inch between each other. Sprinkle with coarse sea salt.
10. Bake large cookies for 16 minutes, small cookies for 10-12.