Positively the Absolute Best Chocolate Chip Cookies

Makes about 4 dozen.

Note: This recipe must be prepared in advance. Adapted from the June 10, 1981, edition of Taste.

• 1 c. (2 sticks) unsalted butter, at room temperature

• 3/4 c. granulated sugar

• 3/4 c. light brown sugar, packed

• 2 eggs

• 1 tsp. vanilla extract

• 1 tsp. salt

• 2 1/4 c. flour, divided

• 1 tsp. baking soda dissolved in 1 tsp. hot water

• 1 (12-oz.) pkg. semisweet chocolate chips

• 2 c. coarsely chopped walnuts

Directions

In a large bowl, using an electric mixer on medium-high speed, beat butter, granulated sugar and brown sugar until light and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract and salt, and beat until well-combined.

Reduce speed to low, add 11/4 cups flour and mix until just combined. Add baking soda mixture and mix until just combined. Add remaining 1 cup flour and mix until just combined. Stir in chocolate chips and walnuts. Cover and refrigerate dough for at least 30 minutes.

Preheat oven to 375 degrees and adjust rack to upper-third of oven. Line baking sheets with parchment paper. Roll rounded tablespoons of dough into balls and place 2 inches apart on prepared baking sheets.

With back of a wet spoon, flatten balls to about 1/2-inch thick. Bake until lightly browned, about 10 to 12 minutes. Remove from oven, cool 2 minutes and transfer to a wire rack to cool completely.