Add butter, brown sugar and white sugar to the bowl of an electric mixer. Beat on medium speed for 5 minutes until light and fluffy in texture. Scrape the bowl as needed.
10 Tablespoons Vegan Butter, ⅔ Cup Light Brown Sugar, ⅓ Cup Sugar
Add the vanilla, egg and egg yolk. Beat for another 90 seconds.
1 Egg, 1 Egg Yolk, 2 teaspoons Vanilla
Turn your mixer to the lowest speed. Slowly add the flour mixture.
Once the flour is just barely mixed in, add the walnuts and chocolate chips. Continue to stir until the ingredients are evenly incorporated. You may need to do the final stirring by hand.
1 ½ Cup Walnuts, 1 Cup Dairy Free Dark Chocolate Chips, 1 Cup Dairy Free Semi-Sweet Chocolate Chips
Remove your bowl from the mixer and cover with plastic wrap. Refrigerate for 1 hour.
Remove the refrigerated dough and portion into dough balls 4-6 ounces in size (4 ounces is approximately ⅔ cup, 6 ounces is approximately 1 cup). Do not pack the balls together, just pile the dough onto the cookie sheet. The tops of the baked cookie are not supposed to be smooth. Place on a baking sheet and cover with plastic wrap. Return the refrigerator while you preheat the oven.
Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
Only place 4-6 dough balls per sheet so there is enough space.
Bake in preheated over for 14 minutes. Remove from oven and cool on the baking sheet for 15 minutes before eating.