!/4 lb. Chocolate Chip Cookies

Levain Bakery-ish Chocolate Chip Cookies
adapted from Confections of a Foodie Bride
yields ~12 cookies

8 oz (2 sticks) unsalted butter (very cold, shredded with your food processor)
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tsp vanilla extract
3 cups all purpose flour (13 1/2 oz)
3/4 tsp sea salt
1 1/4 tsp baking powder
1/2 tsp baking soda
12oz good quality semisweet chocolate, chopped
1 cup walnuts, chopped

Preheat oven to 375. Beat the cold butter and both sugars until just combined. Add the eggs and vanilla and beat just until incorporated. Stir together flour, baking soda, baking powder and salt. Add to the mixer bowl and mix just until blended. Add the chocolate chips and walnuts and mix until distributed. (The dough will be VERY stiff at this point.) Divide the dough into 12 balls, approx 4 oz each (think a little larger than a golf ball; a slightly rounded 2.5-inch scoop will do the trick perfectly) and place on an ungreased baking pan. Chill the dough for 20 minutes. Bake for 18-22 minutes or until browned on the edges and set in the center. Let cool completely on the pans before transferring to airtight storage