Recipe Index

Ingredients

• 1 ½ cup butter
• 1 ½ cups dark brown sugar (packed)
• ¾ cup granulated sugar
• 3 large eggs (room temperature)
• 2 teaspoons vanilla extract
• 1 ¼ cup cake flour
• 1 ½ cup all-purpose flour
• 2 teaspoons baking powder
• 1 ½ teaspoon baking soda
• 1 teaspoon salt
• 3 cups semi-sweet chocolate chips
• 1 ½ cups walnut pieces

Method

1. Beat the butter in a stand mixer with the dark brown sugar and granulated sugar using the paddle attachment on medium speed until the sugars are fully combined with the fat.
2. Add the room-temperature eggs and the vanilla extract to the butter mixture and beat only until the eggs are just incorporated.
3. Tip in the cake flour, all-purpose flour, baking powder, baking soda and salt, and mix the dough until it is barely combined.
4. Take the bowl off the mixer and fold the chocolate chips and walnut pieces through the dough by hand, then cover the bowl and chill the cookie dough in the fridge for 30 minutes to an hour.
5. Heat the oven to 400°F while the dough finishes chilling.
6. Divide the cold dough into twelve 6-ounce portions and shape each portion into a rough, messy mound rather than a smooth ball, keeping the texture craggy.
7. Bake the cookies for 10 to 11 minutes, until their tops and bottoms are just beginning to turn golden brown.
8. Leave the baked cookies on the pan for 12 to 15 minutes so they finish cooking in the residual heat, and serve them the same day they are baked.

Prep: 25 min · Cook: 12 min · Total: 52 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data