Ingredients:

  • 1 cup (225g) cold unsalted butter, cubed
  • 3/4 cup (150g) organic light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large cold eggs
  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 cups (180g) cake flour
  • 1 tsp cornstarch
  • 3/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1.5 cups (250g) dark chocolate chips (70% cacao)
  • 1.5 cups (170g) toasted walnut halves, roughly chopped

Instructions:

  1. Cream the Fats: In a stand mixer fitted with the paddle attachment, combine the cold cubed butter, brown sugar, and granulated sugar. Beat on medium-high for 2-3 minutes until the mixture is aerated but the butter is still cool.
  2. Add Emulsion: Add the cold eggs one at a time, mixing on low speed until just combined. Do not overmix.
  3. Incorporate Dry Ingredients: Sift together the all-purpose flour, cake flour, cornstarch, baking soda, and salt. Add to the mixer and pulse until a shaggy dough forms with some dry flour still visible.
  4. Mix in Textures: Fold in the 70% dark chocolate chips and toasted walnuts by hand or on the lowest mixer setting until evenly distributed.
  5. Portion and Chill: Using a kitchen scale, portion the dough into 8 large mounds (approximately 6 ounces or 165g each). Do not smooth the tops; keep them craggy. Optional: Chill in the freezer for 30 minutes for maximum height.
  6. Flash Bake: Preheat oven to 400°F (200°C). Place 4 cookies per sheet to allow for spread. Bake for 10-12 minutes until the tops are golden brown but the centers still look slightly underbaked. Let rest on the hot pan for 10 minutes to set.