Super-Thick Chocolate Chip Cookies
"This style of ultra-thick chocolate chip cookie, popularized by the New York bakery Levain, requires a dough with less sugar than flour and more chocolate chips than sugar...."
INGREDIENTS
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8 tablespoons (1 stick/113 grams) unsalted butter, softened to cool room temperature (about 65 degrees)
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About 1/2 cup (113 grams) firmly packed light brown sugar
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About 1/2 cup (100 grams) granulated sugar
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1 tablespoon vanilla extract
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2 teaspoons Diamond Crystal kosher salt (may substitute 1 teaspoon table salt), plus more for sprinkling (optional)
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1 3/4 teaspoons baking powder
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1 teaspoon baking soda
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Pinch freshly grated nutmeg
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2 large eggs, cold
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About 2 1/4 cups (283 grams) all-purpose flour
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About 2 1/2 cups (425 grams) assorted chocolate chips (not chopped chocolate), such as a mix of milk, bittersweet and semisweet
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8 1/2 ounces (scant 1 3/4 cups/240 grams) raw walnut pieces or lightly toasted pecan pieces (see NOTE)
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