This recipe makes soft and chewy chocolate chips cookies that are positively delightful! You can substitute macadamia nuts for the walnuts if you prefer them.
Really good. Great the next day and stay soft! I used regular salted butter (I cut out a little of the kosher salt) and omitted the nuts- still great. Don't let these over cook! 11 minutes is just enough, let them finish on the cookie sheet outside of the oven for about 2-3 minutes. - 09 Nov 2006 (Review from Allrecipes USA and Canada)
I followed the recipe except for not adding in the nuts. Next time I will cut back on the chocolate chips. I used the hand roll method since there were so many chocolate chips it was impossible to do the spoon method with the chips falling off the dough. Definitely worth the effort because the cookies tasted fabulous. This recipe will be a keeper! - 16 Sep 2006 (Review from Allrecipes USA and Canada)
These cookies were soft and chocolatey. The only thing I would change next time is to use regular salt instead of kosher. The salt taste was a bit too noticeable and I think it's because the kosher salt didn't blend as well as the other kind would've. Otherwise very yummy! - 23 Dec 2003 (Review from Allrecipes USA and Canada)