Start by dicing your apples. Chunk them into small pieces, aiming for about ¼ to ½ inch cubes. Once you’ve got your apples ready, toss them in a mixing bowl along with the dark brown sugar and ground cinnamon. Give this a good mix to ensure the apples are well coated. Let them sit for a few minutes. This helps the flavors meld together as the sugar draws out the apple juices.

In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar. Use a hand mixer or a wooden spoon; both do the job nicely. Beat in the egg and vanilla extract until the mixture is smooth. Now, add the flour, baking soda, salt, and nutmeg. Mix until just combined; it’s okay if there are a few lumps remaining—over-mixing can lead to tough cookies.

Gently fold in the apple mixture into the cookie dough. If you’re using walnuts or pecans, now is the time to add them, too. Make sure every bit of apple is enveloped in that luscious dough.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized balls of dough onto the sheet, spaced about two inches apart. Flatten them slightly for even baking. Bake for about 12–15 minutes or until the edges turn golden brown. Keep an eye on them! They can go from perfectly baked to burnt in mere seconds.

Once baked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This cooling is essential, as it'll help set the texture. Once they’re cool enough to handle, serve them warm with a scoop of vanilla ice cream—trust me, you’ll thank me later.