GIANT EXTRA BITTERSWEET CHOCOLATE CHUNK COOKIES

GIANT EXTRA BITTERSWEET CHOCOLATE CHUNK COOKIES 

Makes 8 giant cookies

8 tablespoons (1 stick) unsalted butter

3/4 teaspoon vanilla extract

1/3…“ cup sugar

1/2 teaspoon kosher salt

1 cup all-purpose flour, sifted

1 cup chopped walnuts

9 ounces extra-bittersweet chocolate, chopped into 1-inch chunks

Heat the oven to 350 degrees. Line a baking sheet with parchment paper or aluminum foil, shiny-side up.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until just barely soft. Beat in the vanilla, sugar, and salt and then mix in the flour until just incorporated. Using a heavy wooden spatula, stir in the nuts and chocolate.

Use a 1/3-cup measuring cup to scoop an even amount for each cookie. Roll each scoop of dough into a ball. Put the cookies on the prepared sheet and flatten to about 1/2-inch thick and 3-1/2 inches wide.

Bake, rotating the pan halfway through, until the cookies are a pale golden color and darker around the edges, 16 to 18 minutes. Allow the cookies to cool--at least slightly--before devouring.