Ingredients
Scale
- 2 cups (248g) all-purpose flour
- 1 ¼ cups (140g) cake flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (226g) cold unsalted butter, cubed
- ⅔ cup (134g) packed light brown sugar
- ⅔ cup (134g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (340g) chocolate chips
- 1 cup (107g) coarsely chopped walnuts, toasted
Instructions
- Line a cookie sheet with parchment paper.
- Whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt in a medium bowl, and set aside.
- In a bowl, using a hand or stand mixer fitted with a paddle attachment, cream the cold butter on low speed until softened, about 45 seconds to 1 minute. Add both sugars and continue to cream for about 1 minute more.
- Incorporate the eggs and vanilla, mixing until smooth. Gradually mix in the dry ingredients until the dough thickens.
- Fold in the chocolate chips and walnuts until well combined.
- Form large dough balls weighing about 6 ounces (172g) each, shaping approximately ¾ cup portions. Place them on the prepared cookie sheet and chill for at least 90 minutes, or up to overnight (cover with plastic wrap if chilling longer).
- Preheat the oven to 375°F and place an empty cookie sheet upside down on the middle rack.
- Transfer the cold dough balls to a second cookie sheet, placing 4 cookie dough balls per sheet.
- Bake one sheet at a time on the upside-down sheet in the middle of the oven for approximately 20-26 minutes. Check after about 15 minutes to see if the pan needs to be rotated. The cookies should lose their glossy sheen, with dark golden edges, while remaining slightly doughy in the center.
- Let the cookies cool for at least 10 minutes on the pan before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months. For frozen cookie dough, bake directly from the freezer, adding 2-3 minutes to the baking time.
Notes
For chewier cookies, avoid over-mixing the dough once the dry ingredients are added.
Chilling the dough is crucial for achieving the desired cookie texture and size.
These cookies can be customized with your choice of nuts or other mix-ins.
Nutrition
- Serving Size: 1 cookie
- Calories: 360
- Sugar: 24g
- Sodium: 140mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.