3c + 3t all-purpose flour
1t baking soda
1c (2 sticks) unsalted butter, softened
1c granulated sugar
2/3c packed light brown sugar
2 large eggs
1T vanilla extract
2c (12 oz bag) chocolate chips
1c chopped walnuts
Combine flour, baking soda, and salt in a medium mixing bowl.
Cream together butter, granulated sugar and brown sugar. Beat in eggs, molasses and vanilla. Stir in the flour mixture until just incorporated. Stir in the chocolate chips and walnuts. Chill dough for 1 hour.
Preheat oven to 400 F. Line several baking sheets with parchment paper or Silpat pads.
Drop heaping tablespoons or No. 40 ice-cream scoops of dough 2 inches apart on prepared baking sheets, flattening slightly by hand.
Bake until just light golden, 8 to 10 minutes. Cool cookies for 5 minutes on baking sheets before transferring to wire rack.
Cookies will keep in an airtight container for 2 to 3 days.
Advance Preparation: Place balls of dough on parchment and freeze. Balls may be stored frozen in freezer bags for up to 1 month. Place frozen cookies on prepared sheets as above, and defrost on the counter for 30 minutes before baking.