Chocolate Chunk White Chocolate Chip Walnut Cookies - Yields ~24 to 34

From Tasting Colorado by Michele Morris via Holden House 1902 B&B Inn (lightly edited)

INGREDIENTS

• ¾ cup Brown Sugar
• ¾ cup (1 ½ sticks) Butter
• 2 large Eggs
• 1 tsp Vanilla Extract
• 2 ½ cups Flour
• 1 tsp Baking Soda
• 6 oz Dark Chocolate Chunks (semi-sweet or milk chocolate OK)
• 5 oz White Chocolate Chips
• ¼ cup chopped Walnuts

DIRECTIONS

1. Preheat oven to 375-degrees F (If using Samsung convection oven, select "Chef Bake" mode w/ oven divider REMOVED, and the rack moved to middle of the oven. Regular "Bake" mode is the convection method, which blows hot air on the cookies causing the tops to brown too quickly). 
2. Combine the brown sugar and the butter in a large microwave-safe bowl and heat on high until soft (30 - 40 seconds)
3. Whisk in eggs and vanilla and mix well.
4. Add the flour and baking soda and stir until well mixed
5. Stir in chocolate chunks, white chocolate chips, and walnuts
6. Spoon well-rounded teaspoons of cookie dough onto an ungreased (insulated preferred) cookie sheet (optional to use silicone baking mat or parchment paper for less clean-up).
7. Bake until slightly brown on top (~10 to 12 minutes)

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