Thick-and-Gooey Chocolate-Chip Cookies

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons kosher salt
• 8 ounces butter, softened
• 1 1/2 cups packed light brown sugar
• 1/4 cup sugar
• 3 eggs
• 1 tablespoon vanilla extract
• 3 cups chopped bittersweet chocolate (chunks and shavings)
• 2 cups chopped walnuts (optional)

1. Preheat the oven to 350 degrees.
2. Line two baking sheets with parchment paper or Silpat.
3. Sift together the flour, baking powder, baking soda and salt.
4. In a mixer fitted with a paddle, cream the butter and sugars until fluffy, 3 minutes.
5. Add the eggs, one at a time, then the vanilla.
6. Add the flour mixture all at once and blend until a dough forms.
7. Fold in the chocolate and walnuts.
8. Chill the dough.
9. Roll 1/4 -cup lumps of dough into balls, then place on the baking sheet and flatten to 1/2 -inch-thick disks spaced 2 inches apart.
10. Chill the dough between batches.
11. Bake until the edges turn golden, 14 to 17 minutes.
12. Let cool slightly on the baking sheet, then transfer to a baking rack.

flour, baking powder, baking soda, kosher salt, butter, brown sugar, sugar, eggs, vanilla, bittersweet chocolate, walnuts

Taken from cooking.nytimes.com/recipes/11245 (may not work)