Put oven rack in middle position and preheat oven to 375.
Whisk together flour, baking soda, and salt in medium bowl.
Beat together butter and sugars in a large bowl with a stand mixer (e.g., KitchenAid) at the highest speed for about 10 minutes. Break your eggs into a bowl and add them to the butter sugar mixture, and turn your mixer onto low speed, and then medium speed after the eggs get incorporated. Beat in the vanilla with the mixer.
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Put oven rack in middle position and preheat oven to 375.
Whisk together flour, baking soda, and salt in medium bowl.
Beat together butter and sugars in a large bowl with a stand mixer (e.g., KitchenAid) at the highest speed for about 10 minutes. Break your eggs into a bowl and add them to the butter sugar mixture, and turn your mixer onto low speed, and then medium speed after the eggs get incorporated. Beat in the vanilla with the mixer.
Add your flour a cp at a time, turning off the mixer and lower the bowl, when you add it. Turn it on low each time you add the flour, so the flour doesn't fly out of the bowl. You want the mixer to just barely incorporate the flour. Don't overmix, or else you'll develop the gluten in the flour, making the cookies doughy.
With a large rubber food scraper, incorporate your nuts and chips, a bit at a time.
Measure out a bunch of sheets of parchment paper for your sheet pans, or use a silpat.
Scoop about 1/4 cup of the batter for each cookie, form into a largish golf ball with your hands, arranging 8 per sheet, in a 2, 1, 2, 1, 2 pattern from top to bottom, to maximize distance between the cookies. Sprinkle a few crystals of course sea salt (fleur de sel if you have it) on each mound. Then, flatten each mound just a little with a barely moistened palm.
Bake, 1 sheet at a time until golden, about 12 minutes. Turn the sheet pan 180 degrees about 6 minutes into the bake, for even cooking. Remove from oven when done, let sheet pan sit on a cooling rack for about 2-3 minutes so cookies can cool slightly. Then, with a metal spatula, transfer cookies to the cooling rack and allow to cool.
While the cookies are baking, form the mounds for your other sheet pans. It's better if you don't re-use the sheet pan for this bake, because you want it to be at room temp when you add the cookie mounds to it, else the mounds will melt and you will be sad.
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