- 1 cup ( 2 sticks) cold butter, cut into small chunks
- 1 cup brown sugar
- 1/2 cup sugar
- 1 teaspoon vanilla (optional)
- 2 eggs
- 1 1/2 cups cake flour
- 1 1/2 cups flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups chocolate chips (*see note)
- 2 cups walnuts, roughly chopped (*see note)
- Preheat oven to 410 degrees. Line cookies sheets with parchment paper or silpat liners.
- In the bowl of an electric mixer, cream together the cold cubed butter, brown sugar, and sugar 3 to 4 minutes or until creamy. Add vanilla and eggs, one at a time, mixing well after each one.
- Stir in both flours, cornstarch, baking soda, and salt. Mix until just combined (don’t over mix). Stir in chocolate chips and walnuts (if using).
- Separate dough into 8 6-oz balls and place on cookie sheets, 4 cookies per cookie sheet. (*I have made these smaller, measuring out 3 or 4 ounces, which obviously will yield more cookies.)
- Bake for 9-11 minutes or until golden brown on the top. Let them rest for 15 minutes to set up.
- I am not a fan of nuts in cookies, so I leave them. But you have to replace the volume of the nuts so the cookies will hold their shape. I add an extra 1/3 to 1/2 cup of all-purpose flour and an extra 1 1/2 cups of chocolate chips. I know that seems like a lot of chocolate chips, but I promise it makes these cookies even more amazing.
- I use half milk chocolate chip and half semi-sweet chocolate chips.
- These cookies are probably the one exception where I don’t use the Guittard Milk Chocolate chips for the recipe. Guittard are my favorite milk chocolate chips because they are so big. But because these cookies call for larger amounts of chocolate chips, I prefer using the regular size chocolate chips (I use Nestle’s milk chocolate chips).
- Cake Flour can be found in the baking aisle of most grocery stores. I usually buy it in bulk at Winco because it’s super inexpensive there. If you can’t find it or don’t want to buy any, you can make your own. Measure out 1 cup of all-purpose flour. Remove 2 tablespoons of the all-purpose flour and place it back in your flour container. Replace the 2 tablespoons of flour with 2 tablespoons of cornstarch then sift the flour 4 to 5 times.
- Category: Cookies
- Cuisine: Dessert/Pie