Quadruple Chocolate ChipChunk Cookies

This is apparently the third chocolate chip-ish cookie recipe on the blog.  Clearly, I'm hunting for perfection.  Got to say, the 4 different chocolates in this cookie got pretty close!

Ingredients:

2 cups +2 tbsp all purpose flour

1 tsp baking soda

1 tsp kosher salt + Maldron or other flaky salt for sprinkling

1/2 cup mini milk chocolate chips

1/2 cup white chocolate chips

1/2 cup semisweet chocolate chips

1 cup chopped bittersweet chocolate (keep chunky)

1 1/2 cups chopped walnuts, sifted to remove the "dust"

2 sticks unsalted butter, at room temperature

3/4 cup brown sugar

1/2 cup white sugar

2 eggs

2 tsp vanilla extract

Method:

Preheat oven to 375 degrees F.

Sift flour, baking soda, and kosher salt together in a small bowl.  Set aside.

Mix chocolate chips and nuts in a small bowl and set aside.

Cream the butter and sugar together in a stand mixer with a paddle attachment (mayonnaise consistency.)

Add eggs one at a time, beating in between until each egg is fully incorporated.

Beat in the vanilla. Scrape down the sides of the bowl and the paddle.

Beat the flour in at low speed in 4 portions, beating in between each addition until the flour is just incorporated. Scrape down the sides of the bowl and the paddle.

On the stir setting on the mixer, add the nuts and chocolate and mix until just combined.

Dollop onto a parchment lined cookie sheet. Leave a couple inches between balls of dough. 2 oz a cookie works well, but the size is up to you. Don't flatten the dough; it should be more round than flat.

This is when I prepare ONE pan.  Leftover dough should be portioned the same way, but pop into the freezer instead of the oven.  When the dough is frozen through, you can remove from the pan and consolidate into a zip-lock bag. *

Bake for around 10 -12 minutes.  Half way through, open the oven up and sprinkle with a bit of flaky sea salt on the top.

The cookies are done when they are slightly brown around the edges, but still appear gooey in the middle. Don't overcook!

Let cool a couple of minutes and eat directly off of the pan for best results (although they aren't bad cooled either!)

*Frozen dough can be baked at 375 degrees.  Follow the same process, but cook for 12-15 minutes instead of 10.