Yanked from CI. Since our household is divided on the Nuts Issue I used half the nuts and added them after pouring the batter into the pan. I sprinkled them on top of half the pan and gentled stirred them in.
1 cup pecans or walnuts (4 ounces)
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1 teaspoon baking powder
1/2 teaspoon table salt
12 tablespoons unsalted butter ( 1 1/2 sticks), melted
1 1/2 cups packed light brown sugar (10 1/2 ounces)
2 large eggs , lightly beaten
4 teaspoons vanilla extract
6 ounces chocolate chips (1 cup)
1. Adjust oven rack to middle position; heat oven to 350 degrees. Spread nuts on large rimmed baking sheet and bake until deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside.
2. Spray 9×13 pan with nonstick cooking spray w/ flour.
3. Whisk flour, baking powder, and salt together in medium bowl; set aside.
4. Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate and nuts and turn batter into prepared pan, smoothing top with rubber spatula.
5. Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature.