Chocolate Chip Cookies

Preheat an oven to 350°F. Spread the walnuts in a single layer on a rimmed baking sheet. Place in the oven and toast, stirring occasionally, until they are fragrant and toasted, about 10 minutes. Let cool, then coarsely chop.

In a bowl, sift together the flour, baking soda and salt. In another bowl, using a handheld mixer on medium-high speed, beat together the butter and the granulated and brown sugars until the mixture is light in texture, about 3 minutes. Beat in the whole egg and egg yolk, then the corn syrup and vanilla. Reduce the speed to low and gradually add the flour mixture, beating just until smooth and stopping to scrape down the bowl as needed. With a spoon, stir in the chopped chocolate and chopped walnuts, distributing them evenly throughout the dough. Cover and refrigerate until cold, at least 2 hours or up to 6 hours.

Position racks in the center and upper third of the oven and preheat to 350°F. Line 2 rimmed baking sheets with parchment paper. Drop rounded tablespoonfuls of the chilled dough onto the baking sheets, spacing them about 1 inch apart.

Place 1 sheet on each oven rack and bake, switching the pans between the racks and rotating them 180 degrees halfway through baking, until the cookies are lightly browned, 8 to 10 minutes. Let cool for 3 minutes on the baking sheets, then transfer to wire racks to cool slightly before serving. Makes about 3 dozen cookies.

Variation: If you want to make milk or white chocolate chip cookies, use chips rather than bar chocolate because they hold their shape better when baked. You can also make cookies with a mixture of semisweet, white and milk chips. Try pecans, almonds or peanuts in place of the walnuts.

Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).