3/4 cup firmly packed brown sugar
1/2 cup sugar
1 1/2 teaspoons vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped walnuts
1 (8-ounce) bar milk chocolate, cut into 1/4-inch pieces
Heat oven to 375°F.
Combine butter, brown sugar, sugar, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking soda and salt; beat at low speed until well mixed. Stir in walnuts and chocolate.
Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake 9-11 minutes or until lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack.
To freeze dough to bake later, drop rounded tablespoonfuls of dough onto ungreased cookie sheet; flatten dough slightly. Freeze. Place frozen dough balls into resealable plastic freezer bag; seal bag. Place bag in freezer. To bake, heat oven to 375°F. Place frozen dough balls 2 inches apart onto ungreased cookie sheets. Bake 14-17 minutes or until cookies are lightly browned.