Caramel crunch chocolate chunklet cookies (Dorie Greenspan)

Cream the butter and sugar by hand; the aim is a creamy mixture, not beaten-in air.

Add the sea salt. No eggs.

Add the flour and the vanilla and mix without overmixing; the dough can be a little clumpy.

Mix in the chopped chocolate and chopped walnuts. Add nothing else.

Divide the dough in half on plastic wrap and press each half into a log about 2 inches in diameter and 6 inches long.

Wrap the ends and refrigerate at least two hours until sliceable, or freeze for another day.

Brush a muffin tin with butter, about three quarters of an inch up the cups; check for loose bristles.

Slice one log at a time into half-inch rounds, 12 per log (quarters, then each into three); push any cracked slices back together.

Put one round in each muffin cup and bake at 350 for about 20 to 25 minutes, until the tops are dry and the edges caramelized.

Take the cookies out of the tin while still a little warm.