Warm Chocolate Chip Cookies
by Michael Mina

Ingredients:
1 cup (2 sticks) unsalted butter, at room temperature and cut into chunks
3/4 cup sugar
3/4 cup dark brown sugar, lightly packed
2 large eggs
1 1/2 tsp natural vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 pound good-quality bittersweet chocolate, such as Valrhôna or Scharffen Berger, finely chopped
1/2 pound toasted pecans or walnuts, finely chopped

Directions:
1. Preheat oven to 350 degrees. Put the butter and sugars in the bowl of a standing electric mixer fitted with a paddle attachment, or use a hand-held electric beater. Beat on medium speed until fluffy and light, about 5 minutes. Scrape down the sides of the bowl.
2. Add the eggs, one at a time, beating well to incorporate. Add the vanilla and continue to mix until combined. Turn the mixer off.
3. In a separate bowl, combine the flour, baking soda, and salt. Turn the mixer to low speed and slowly add the dry ingredients to the creamed butter and sugar mixture in two additions, beating just to combine. Do not overmix or the cookie dough can become tough.
4. Turn the mixer off and fold in the chopped chocolate and nuts with a large spoon or spatula until evenly distributed. It will appear like a tremendous amount of chocolate and nuts, just keep stirring until all the bits are incorporated into the batter.
5. Using your palms, roll the dough into 2-inch balls, about the size of a golf ball. Alternatively, you can use a small ice-cream scoop. Put the dough on nonstick baking sheets, about 2 inches apart.
6. Bake for 15 to 20 minutes, until the cookies are just set on the edges but still fairly soft in the center.
7. Cool in the pan for 5 minutes and serve warm. Also, as Michael prefers, with a root beer float to wash them down.

Portrait: Photographed by Molly Decoudreaux; Cookies: Courtesy of Michael Mina