I found this recipe for thick and chewy chocolate chip cookies from the "Got Milk?" cookie book. Every time I bake these cookies for my friends or co-workers they are gone within minutes. This truly is the perfect chocolate chip cookie recipe. The secret to a thicker cookie is using half the amount of butter. I also like a softer cookie, so I always bake these for about 8 minutes instead of 10 to 12 like the recipe calls for. Enjoy!
In a medium bowl, using an electric mixer, beat the butter, sugars, salt, and vanilla until well combined. Beat in the egg. Scrape down the bowl using a rubber spatula and beat for a few more seconds.
In a small bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet mixture on low speed just until absorbed. Combine the chocolate chunks and nuts in a small bowl and stir into the dough.
Shape the dough into 1 1/2-inch balls and drop them about 3 inches apart onto an ungreased baking sheet. Bake for 10 to 12 minutes, or until the edges are golden brown. Let sit for 5 minutes, then transfer to wire racks to cool completely.