THE BEST CHOCOLATE CHIP COOKIES

PG tested

They are chewy, buttery, and, well, the best. Pecans, almonds or peanuts can be used in place of walnuts.

1 cup walnut pieces

2¼ cups all-purpose flour

1 teaspoon baking soda

1¼ teaspoons salt

1 cup unsalted butter, at room temperature

⅔ cup granulated sugar

⅔ cup firmly packed light brown sugar

1 whole large egg, plus 1 egg yolk

2 tablespoons light corn syrup, honey or maple syrup

2 teaspoons vanilla extract

12 ounces semisweet chocolate chopped into

½inch chunks or semisweet chocolate chips

Preheat the oven to 350 degrees.

Spread the walnuts in a single layer on a rimmed baking sheet. Place in the oven and bake, stirring occasionally, until fragrant and toasted, about 10 minutes. Let cool, then coarsely chop.

In a bowl, sift together flour, baking soda and salt.

In another bowl, using an electric mixer on medium-high speed, beat the butter, granulated sugar and brown sugar until the mixture is light in texture, about 3 minutes.

Beat in the whole egg and egg yolk, then the corn syrup and vanilla.

Reduce the speed to low and gradually add the flour mixture, beating just until smooth and stopping to scrape down the sides of the bowl as needed.

Stir in the chocolate and walnuts, distributing them evenly throughout the dough.

Cover and refrigerate until cold, at least 2 hours or up to 6 hours.

Position racks in the center and upper third of the oven and preheat to 350 degrees. Line 2 rimmed baking sheets with parchment paper.

Drop rounded tablespoonfuls of chilled dough onto the baking sheets, spacing them about 1 inch apart.

Place 1 sheet on each oven rack and bake, switching the pans between the racks and rotating them 180 degrees halfway through, until the cookies are lightly browned, 8 to 10 minutes.

Let cool for 3 minutes on the baking sheets, then transfer to wire racks to cool slightly before serving.

Makes about 3 dozen cookies.