1 1/4cupplus 2 Tablespoons Sonora or whole wheat flour**
2cupsplus 2 Tablespoons all purpose flour
1 3/4cupschopped dark chocolate, or dark chocolate chips
1 3/4cupsnuts, chopped***
Preheat oven to 400 degrees convection (if you don't have a convection setting then preheat to 400 degrees standard baking setting).
In the bowl of a stand mixer, cream butter and sugars for about 5 minutes on medium speed. Add eggs and lemon zest, and cream for 3 minutes. With a rubber spatula wipe the sides and bottom of the mixing bowl.
In a separate bowl, combine flours, baking soda, and salt, then add to butter mixture, mixing to just barely incorporated. After combined, use spatula again to clean the sides of the mixing bowl. Combine chocolate and nuts then add to the cookie batter until just combined and no longer than 1 minute.
Using a kitchen scale, measure cookies into 6-ounce chunks and place on a cookie sheet. The cookies shouldn't be perfectly rounded into balls, but should still be somewhat sphere-like. Chill cookie dough for 5 minutes. Bake for 6-8 minutes (rotating halfway through baking) or 8-9 minutes if using standard bake setting. Cookies are done when the are golden brown on the top. Serve warm. Store in an airtight container on the counter for up to five days. This recipe yields 8-9 extra large cookies.
*Tavel uses Plugra butter for best results, but you can use any unsalted butter you have on hand. We recommend slightly softening your butter in the microwave for 10-20 seconds (depending on the strength of your microwave) so the butter is soft enough to be creamed with the sugars, but not soft enough to be considered "room temperature". **If you are in Texas, you can find Sonora flour which is used in the original recipe at Barton Springs Mill or Hayden Flour Mills. If you can't access this flour, any high-quality whole wheat flour will work too.***At Henbit they make the original Monster Cookies with coarsely chopped pecans, which are absolutely delicious in this cookie.