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PLAN AHEAD: The dough needs to be refrigerated for 2 hours.

A NOTE ON MUFFIN-TIN BAKING: You might be tempted to use a baking sheet, but I hope you won’t-the texture is really best in the muffin tins.STORING: Kept in an airtight container at room temperature, the cookies will be good for at least 5 days.You can serve the cookies warm, but their texture shines brighter at room temperature. Transfer the pans to racks and let rest for 3 minutes, then gently pry each cookie out with the tip of a table knife and place on the racks to cool. Bake for 20 to 22 minutes, rotating the pans if necessary, or until the cookies are golden on top, browned around the edges and slightly soft in the center as they’ll firm as they cool.One at a time, mark each log at ½-inch intervals and, working with a chef’s knife, cut into rounds.(If you can’t fit two muffin tins on one rack in your oven, position the racks to divide the oven into thirds.) Butter two regular-size muffin tins-you can use bakers’ spray, but butter is really nicer for these. WHEN YOU’RE READY TO BAKE: Center a rack in the oven and preheat it to 350 degrees F.Or you can freeze them, wrapped airtight, for up to 2 months let stand at room temperature for about an hour before slicing and baking, or defrost in the fridge overnight.) (You can refrigerate the logs for up to 3 days. Wrap each log well and refrigerate until firm, at least 2 hours. Divide the dough in half and shape each hunk into a 6-inch-long log (the rolls will be a scant 2 inches in diameter). Turn the dough out onto the work surface and knead it to bring it together.Then finish incorporating the chunky ingredients with a flexible spatula. Still working on low speed, mix in the chocolate and nuts. Don’t beat too much-you want the mixture to be more clumpy than smooth. Pulse the mixer a few times, just until the risk of flying flour has passed, and then, working on low speed, beat until the flour is almost completely incorporated, a couple of minutes. Turn off the mixer, scrape down the bowl and add the flour all at once.or in a large bowl with a hand mixer, beat the butter, both sugars and the salt together on medium speed until creamy, about 2 minutes. Working in the bowl of a stand mixer fitted with the paddle attachment.