Makes: 8 extra large cookies

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Prep Time: 15 minutes

Bake Time: 15 minutes

Rest Time: 15 minutes

Total: 45 minutes

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Ingredients

• 2 sticks (1 cup) cold butter (keep in fridge until used)

• ¾ cup lightly packed dark brown sugar

• ½ cup granulated cane sugar

• 2 large eggs​

• 315 grams all purpose flour

• 16.5 grams cornstarch
• 6 grams baking soda

• 3 grams table salt

• 1/2 tsp vanilla extract

• 2 cups roughly chopped walnuts

• 1 cup semi sweet chocolate chips

• 1 cup dark chocolate chips

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Tools Required

• Oven

• Stand mixer

• Kitchen scale (see note)

• Silicone spatula

• 2 Large baking sheets (see note)

• Silicone baking mat (see note)​

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Baking

1. Preheat oven to 415 °F. Prepare a large baking sheet with silicone baking mat or parchment paper (if you have 2, prepare both as we will bake the cookies in batches).

2. In a small bowl, whisk together 105 grams of the all-purpose flour and 14 grams cornstarch to make a substitute cake flour. If you have cake flour, you can alternatively use 120 grams of it instead.

3. If using a kitchen scale, measure and note the weight of the bowl of your stand mixer (this will be useful later).

4. Take butter out of the fridge and cut into small cubes.

5. Put the butter cubes and sugars into the bowl of a stand mixer and place the bowl back on your stand with the beater attachment attached.

6. Beat the butter and sugars on low for 30 seconds, then medium for another 30 seconds, and finally high for 1 minute. If using a Kitchenaid mixer, low is setting 2, medium is 4, and high is 8.

7. Scrape down the sides of the bowl with a silicone spatula.

8. Add in the eggs and beat the mixture on medium until mixed in (5-10 seconds).

9. Add in the flour mixture from step 2, 210 more grams of all-purpose flour, 2.5 grams cornstarch, and all of the baking soda, salt, and vanilla extract.

10. Mix the ingredients on the lowest setting of your stand mixer until a uniform color. Do NOT over-mix (it will toughen the final product).

11. Add in the walnuts and mix them into the dough on the lowest speed. About 5 full rotations of the beater attachment should be enough.

12. Add in both chocolate chips and mix them into the dough on the lowest speed. About 5 full rotations of the beater attachment should be enough.

13. WARNING MATH: Remove the bowl from the stand mixed and place on kitchen scale to weigh it. Subtract the weight of the bowl (as measured in step 4) from the total weight to get the weight of the dough. Divide the weight of the dough by 8 to get the weight for each cookie.

14. Tare the scale (so that it reads 0) and, by hand, remove enough dough from the bowl so that the scale reads negative and the weight of the cookie you calculated in step 13 (see note).​

15. Shape the dough into a rough ball and place on the prepared baking sheet. Give each cookie plenty of separation (2 inches away from the sides and between each cookie is great), there should only be 4 cookies per sheet.

16. Lightly press the dough ball down to flatten out the dough to reduce the height by half.

17. Repeat steps 14 through 16 until you have shaped all of the cookies.

18. Once the oven is preheated, place 1 sheet at a time in the oven to bake for about 13-14 minutes, however around minute 12 start checking on the cookies. Each oven is different and will bake quicker or slower. The cookies are ready when the tops are light brown. The dough should look cooked, but the cookies should not be fully set.

19. Once fully baked, take the sheet out of the oven and let the cookies sit on the pan undisturbed for 15 minutes. If you have the second batch of cookies on their own baking sheet, proceed to bake them, otherwise wait for the first batch to rest before removing them from the sheet and putting the second batch of cookies on the baking sheet.

20. Enjoy your cookies!

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Notes:

• Weighing out the dough really helps ensure that you will achieve even baking of the cookies. You can do steps 13 and 14 by your own judgement, but you will get mismatched cookies and thus uneven bakes.

• 2 baking sheets will let you bake the cookies back to back, but if you only have 1, let the first batch of cookies rest before removing them and putting the second batch in the oven to bake.

• I really like using silicone baking mats as they are easy to clean and re-usable, but if you do not have them you can use parchment paper.

• Freezing: You can freeze the dough or the baked cookies. Both offer great results.

  • Dough: When freezing the dough, measure out the individual cookies (do NOT freeze the whole dough), place on a piece of saran wrap, slightly press down, and wrap each dough ball. When ready to bake, remove the frozen dough ball and let it completely thaw before baking.​

  • Baked cookies: You can freeze the cookies after they are baked. Wrap each cookie in parchment paper and then saran wrap. When ready to eat the cookie you can eat it partially thawed (cold cookies are a nice hard treat) or completely thaw it and heat it in the microwave for about 30 seconds to get the gooey insides.