Tangy rhubarb, sweet white chocolate chips, and crunchy walnuts nestled in a chewy, salty-sweet cookie—a delightful blend of flavors and textures for your taste buds.
– 1 2/3 cups all-purpose flour – 3/4 teaspoon kosher salt – 1/2 teaspoon baking powder – 1/2 teaspoon baking soda – 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature – 2/3 cup packed light brown sugar
– 1 large egg plus 1 large yolk – 1 teaspoon pure vanilla extract – 1 cup white chocolate chips (about 6 ounces) – 1 cup walnut halves (about 4 ounces), roughly chopped – 1 1/2 stalks rhubarb (about 4 ounces), chopped into 1/4-inch pieces – 1 tablespoon flaky sea salt
To start, carefully measure and sift together the flour, salt, baking powder, and baking soda in a large bowl.
Using an electric mixer, beat butter and brown sugar until fluffy; then mix in egg, yolk, and vanilla until well combined.
Gradually add dry ingredients to the wet mixture, gently folding in chocolate chips, walnuts, and chopped rhubarb for added texture and flavor.
Cover the bowl with a clean dish towel and refrigerate the dough for at least an hour or overnight to enhance the flavors.
When ready, scoop the chilled dough onto prepared baking sheets, sprinkle with sea salt, bake until golden, cool, and store in an airtight container for freshness.