Ingredients

230g ~ cake flour ( you can use pastry flour or sift all purpose flour so only finely milled
particles come through)
275g ~ all purpose flour
6g ~ kosher salt
8g ~ corn starch
6g ~ baking soda
280g ~ unsalted butter
285g ~ brown sugar
115g ~white granulated sugar
2 eggs
3 egg yolks
165g ~ walnuts (toasted and rough chop if they are walnuts halves)
1lb ~chopped chocolate (Baking chocolate bars of varying cacao percentage for best results)
- I used (1- 60 % bar, 1 - 100% bar and 2 - semi-sweet)
- If you use a 100% cacao bar, chop finely to have a more even distribution)
(Hand mixer or stand mixer will make this easy, but this can be done by hand too)

Recipe

1. Start by melting 280g of unsalted butter in a sauce pan / pot

a. Set aside to cool once butter is full melted

2. Toast walnuts if needed.

a. Rough chop walnuts if they are halves

b. Add walnuts to a small pan and heat of medium heat till nutty aroma or light

browning

c. Be careful to not burn the walnuts.

d. Set aside for later.

3. Rough chop 1 lb of baking chocolate bars. Large and small pieces are encouraged.

a. Set aside for later

 b.

4. Add cake flour, all purpose flour, kosher salt, corn starch, baking soda to a bowl.

a. Whisk together to combine

5. Add brown sugar and white sugar to a seperate stainless steel bowl that is large

enough to mix dough

6. Whisk melted butter and sugar together until a creamy consistency is obtained.

a. If the oil pools on top, this is ok

7. Combine eggs to sugar-butter mixture by whisking in eggs one at a time. Alternate

between yolks and whole eggs.

a. Make sure each egg is mixed in thoroughly before moving on to the next egg.

8. Combine flour with sugar mixture in the stainless steel bowl.

a. Slowly add flour or mix flour in parts.

i. Make sure the flour and sugar mixture is combined thoroughly. A

smooth textured dough is desired

ii.

9. Add walnuts and chocolate to the cookie dough mixture.

 a. Thoroughly combine so chocolate pieces are spread throughout the dough.

10. Chill dough for at least 1hr or overnight (best results)

11. Set oven to 425 fahrenheit

12. Make 6oz cookie dough balls

a. Make the balls taller than they are wide.

b.

c. This allows for the middle to still be soft and have a cookie that doesnt spread

too much

13. Place 6oz balls on parchment paper lined cookie sheet

a. About 6 will fit on a full sized pan

14. Place cookies in oven for 12-15 minutes (depending on the oven)

a. Rotate the cookies 180 degrees after 8 minutes to cook evenly

b. Cookies are done when a light brown crust has formed over the entire top

i. Cookies will be under baked/ soft in the middle

ii. If you can see raw dough at the top of the cookie, cook for 2 minutes

longer

15. Take cookies out of oven and allow them to cool on the tray for 5 minutes

16. Move cookies to a cooling rack and allow them to cool until they are full firm and only

slightly warm