Ingredients:

  • 1 cup (225g) cold unsalted butter, cubed
  • ¾ cup (150g) light brown sugar, packed
  • ½ cup (100g) granulated white sugar
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ cups (180g) cake flour
  • 1 tsp cornstarch
  • ¾ tsp baking soda
  • ¾ tsp kosher salt
  • 2 cups (340g) semi-sweet chocolate chips
  • 2 cups (225g) walnuts, roughly chopped

Instructions:

  1. Preheat your oven to 410°F (210°C). Line large baking sheets with parchment paper or silicone mats.
  2. In a stand mixer fitted with the paddle attachment, cream the cold, cubed butter with the light brown sugar and granulated sugar on medium-high speed until combined but not overly aerated.
  3. Add the cold eggs one at a time, mixing until just incorporated.
  4. In a separate bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, and kosher salt.
  5. Gradually add the dry ingredients to the wet ingredients on low speed, mixing until a few streaks of flour remain.
  6. Fold in the semi-sweet chocolate chips and chopped walnuts by hand or on the lowest mixer setting until evenly distributed.
  7. Using a kitchen scale, divide the dough into 8 equal portions (approximately 6 ounces or 170-190g each). Do not roll them into smooth balls; keep them craggy and loose for the signature texture.
  8. Place 4 cookies per sheet to allow for slight spreading. Bake for 10-12 minutes until the tops are golden brown but the centers still look slightly soft.
  9. Remove from the oven and let the cookies rest on the baking sheet for at least 15 minutes to set before moving.