Walnut cookies

Ingredients:

• 110 g softened butter
• 3/4 tbsp. (180 gr.) brown sugar
• 1/2 cup plus 110 g sugar
• 1 large egg (40 g)
• 1 teaspoon vanilla extract
• 1 teaspoon of salt
• 1.25 cups premium flour plus 200 g.
• 1/2 teaspoon of baking soda
• 1/4 tsp baking powder
• 250 g dark chocolate shavings (about 1.5 cups)
• 3/4 cup (85 g) chopped walnuts, optional

Preparation:

1. Using a wooden spoon, cream the butter with the brown and white sugars in a large bowl until smooth. Add the egg, vanilla, and salt and mix well.
   
   Sift the baking soda and baking powder into the flour and mix gently. Add the chocolate and nuts, mixing until evenly distributed throughout the dough. Cover and refrigerate for 30 minutes.
2. Position the oven racks on the third highest and third lowest levels and preheat to 180°C. Line two baking sheets with parchment paper.
3. Scoop 2.5cm diameter balls of dough with a regular spoon or ice cream scoop and place them 5cm apart on the prepared baking sheets.
4. Bake the cookies for 13-17 minutes, rotating the baking sheets after 7-9 minutes, until golden brown. If you like your cookies very soft, bake them for 13 minutes. If you like your cookies crispier, bake them for 17 minutes.
   
   Transfer to a wire rack and cool. I think these cookies are best the day they're baked, but if not eaten, they can be stored in an airtight jar for up to 4 days.
   
   Recipe chewy cookies with dry milk and cane sugar.