Since outside looks like this:
I felt strongly that inside should have a whole lot of this:
JiT is usually our chocolate cookie maker because his recipe is amazing but also seriously rich. Since he has work to do, I figured I'd try a new recipe. This version uses three different kinds of sugar, dark chocolate and SALT on the top. I'm not a huge fan of super duper chocolatey chocolate chip cookies and the little hits of salt on the top balance out the chocolate really well in this recipe. The consistency is nice too. The cookies have a nice heft to them and amazing crisp edges but the insides are still slightly chewy. I also added walnuts which I think was a very, very good decision.
I'm hoping these last through the afternoon because I'm really looking forward to curling up with one of these and a cup of cocoa tonight to watch the snow fall.
Salted Chocolate Chip Walnut Cookies
Makes 18 to 24 cookies; adapted from Bon Appetit
¼ cup white whole wheat flour
1 ¼ cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup (packed) light brown sugar
1/2 cup sugar
1/4 cup powdered sugar
2 large egg yolks
1 large egg
1 teaspoon vanilla extract
8 ounces dark chocolate chips
1/2 cup chopped walnuts
Kosher salt for sprinkling
Preheat to 375°F. Line two baking sheets with parchment paper.
Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.
Using an electric mixer, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat on medium high speed, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low and slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate chips and walnuts.
Using a tablespoon or trigger ice cream scoop, drop mounds of cookie dough onto parchment paper-lined baking sheets, spacing 1" apart. Sprinkle each cookie with a pinch of Kosher salt.
Bake cookies, rotating sheets halfway through, until just beginning to turn golden brown, 12 - 14 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks; let cool completely.