Chocolate chip cookies

It is a rainy Sunday. The hubby went to play hockey, turkey stock simmering in the kitchen for Thanksgiving and I am reading my book on the couch. It’s the calm before the storm. I will start freaking out tomorrow. Before the thanksgiving craziness starts, I decided to make him a batch of his favorite chocolate chip cookies. Small happiness when you bite into freshly baked cookies. Because I will be cranky and stressed out….just trying to make it up for that. These amazing (crispy outside, soft inside) cookies are adapted from Ina Garten recipe.
Hope everyone has wonderful Thanksgiving! (If you overeat and feel too uncomfortable, you can’t even sit up…take a shot of apple cider vinegar ( Mix 1 Tablespoon unfiltered apple cider vinegar, 1/4 cup cold water and 1 Tablespoon liquid probiotic-sweet one) it will help your digestion and your tummy will feel much better!! or you will be ready to go for a round 2.)
By the way, my husband ate 9 of these cookies when he got home……
Happy Thanksgiving~~~xoxo

Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt1 1/2 cups chopped walnuts
1 1/4 pounds semisweet chocolate chunks

Preparation

1. Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.

2. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4 inch- diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, transfer to a wire rack to cool completely. (You can freeze the drops of dough so you can have freshly baked cookies as you want! )