This hearty, not-too-sweet cookie evolved to meet the needs of the Cook family in Washington, DC. Reducing the butter, replacing eggs with flax seed, and adding nuts would all have been anathema to the Cook family in Monroe, CT circa 1990. However, times, tastes, and metabolisms change, making this a proper cookie for the 21st century.
Preheat the oven to 375 degrees.
In a small bowl, mix the flax seed and water with a fork, letting stand for 10 minutes. Soften the butter, using the wrapping paper to grease your cookie sheet. Mix the flax seed mixture, butter, vanilla, sugar and brown sugar together in a medium bowl.
Mix the salt, baking soda and about a cup of flour together, then gradually add it to the wet ingredients. Keep adding flour a little bit (about 1/4 cup) at a time until the mixture is stiff so that the peaks in the dough don’t fall, but still moist and not crumbly.
Add the chocolate chips and nuts, mixing thoroughly. Spoon out 12 lumps about the size of ping pong balls onto your cookie sheet. Put into the oven for 7 minutes for chewy, slightly underdone cookies, or 8 minutes for crispier cookies.