Preheat
oven to 350°.
Pull the butter out of the refrigerator to sit at room temperature 15 minutes before using.
Whisk together the flour, powdered milk, salt, baking soda, and allspice in a medium bowl,
and set aside.
Add 10 tablespoons butter to a skillet and cook over medium heat until melted. Continue cooking and stirring frequently for 2 to 3 minutes until brown bits start to form in the bottom of the pan, the top is foamy, and it has a nutty aroma. Remove from heat and stir in the remaining 4 tablespoons of butter until melted.
Transfer the butter to a mixer bowl fitted with a whisk attachment. Add the sugar, light brown sugar, vanilla extract, and almond extract to the butter and mix to combine.
Add egg and yolk and mix for 30 seconds. Let rest for 3 minutes, then whisk again for 30 seconds. Repeat two more times. When done, the batter should be smooth, thick, and shiny – almost like caramel sauce.
Use
paddle attachment to mix the dry ingredients into the wet ingredients for 1
minute. The dough will seem very soft. Fold
in chocolate chips and walnuts.
Scoop the dough with a scoop about 2 inches apart on the prepared baking sheet.
Bake for 7-9 minutes, rotating halfway through. Allow the cookies to cool for 3 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Find the recipe here.
