The main feature of the recipe is using browned butter to add flavor, your choice of whether to include the browned milk-solid bits (I did). As per my usual, I substituted pecans for the specified walnuts and thus could skip the step of trying to remove the skins. For my chocolate, I used the readily available Ghirardelli 60% cacao bittersweet chocolate chips, which are larger than the classic variety.
Once the butter is browned and cooled, this becomes a really quick-and-easy recipe: mix wet ingredients, add dry ingredients, stir in nuts and chocolate. The dough then got an overnight rest, wrapped up in plastic wrap. At baking time, I portioned out blobs of about 28-29 grams each, a bit smaller than called for, and got 24 cookies instead of the 20 Rose aims for. The blobs are rolled into a ball then flattened a bit into a 2" circle, then baked. The large chips I used made this flattening step a bit difficult, but mine did end up about 2" in diameter when headed into the oven.
As I said up top, these didn't turn out to be the chocolate-chip cookies I was looking for, but if it's the style you prefer, this is a recipe with one extra step (the browned butter) that added flavor to a very quick recipe.