Super-Thick Chocolate Chip Cookies

4 ounces unsalted American butter (about ½ cup; 113g), softened to about 65°F (18°C)

4 ounces light brown sugar (about ½ cup, firmly packed; 113g)

3 ½ ounces white sugar, preferably well toasted (about ½ cup; 100g)

½ ounce vanilla extract (about 1 tablespoon; 15g)

2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight (plus more for sprinkling, if desired)

1 ¾ teaspoons baking powder

1 teaspoon baking soda

Pinch of grated nutmeg

2 large eggs (about 3 ½ ounces; 100g), straight from the fridge

10 ounces all-purpose flour (about 2 ¼ cups, spooned; 283g), such as Gold Medal

15 ounces assorted chocolate chips (about 2 ½ cups; 425g), not chopped chocolate; see note

8 ½ ounces raw walnut pieces or lightly toasted pecan pieces (shy 1 ¾ cups; 240g)

Directions at seriouseats.com

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