Ingredients

• baking spray baking spray
• 1 1⁄3 cups white sugar
• 0.67 cups packed light brown sugar
• 1 cup unsalted butter
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 0.75 teaspoons baking soda
• 2 cups mini semisweet chocolate chips
• 1 cup chopped walnuts

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Gather all ingredients.
2. 2 Line bottom and sides of a 13x9-inch baking pan with heavy duty aluminum foil, leaving a 2-inch overhang on all sides, lightly spray with baking spray; set aside.
3. 3 Beat together white sugar, brown sugar, and butter with a stand mixer fitted with paddle attachment on medium speed until light and fluffy, about 3 minutes, stopping to scrape down sides as needed.
4. 4 With mixer running on low, add eggs, one at a time, beating until just combined after each addition. Beat in vanilla until just combined.
5. 5 Whisk together flour, baking powder, salt, and baking soda in a medium bowl until combined. With stand mixer running on low speed, gradually beat in flour mixture until almost fully incorporated, about 2 minutes, stopping to scrape down sides as needed.
6. 6 Stir in chocolate chips and toasted walnuts until combined.
7. 7 Transfer dough into prepared baking pan, spreading into an even layer.
8. 8 Bake in preheated oven until golden brown and set, about 35 to 40 minutes, rotating baking pan front to back halfway through.
9. 9 Let cookie cool completely in pan on wire rack, about 1 hour. Using foil overhang as handles, lift cookie out of pan.
10. 10 Cut into 24 (about 2-inch) squares. Enjoy!

Nutrition per serving