Ingredients
Scale
- 1 cup Cold Butter, cut into small cubes
- 3/4 cup Brown Sugar
- ½ cup Sugar
- 2 Eggs
- 1½ cups Cake Flour*
- 1½ cups Flour
- 1 teaspoon Cornstarch
- 1 teaspoon Baking Soda
- ¾ teaspoon Salt
- 2 cups Chocolate Chips
- 2 cups Walnuts, roughly chopped (Add 1/4 cup more flour if you are not using the walnuts)
- *can substitute all-purpose flour for cake flour (but cake flour works best)
- **Levain Bakery doesn’t add vanilla extract to their cookies but if you want to (I like to) add 1 teaspoon with the eggs.
Instructions
- Preheat oven to 410 degrees.
- In large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 2-3 minutes or until creamy.
- Add eggs, one at a time, mixing well after each one.
- (1 tsp vanilla–add now if using)
- Stir in flours, cornstarch, baking soda, and salt. Mix until just combined –do not over mix!!
- Stir in chocolate chips and walnuts (or extra 1/4 cup flour if you are skipping the walnuts).
- Separate dough into large tall shaped balls and place on silat or parchment lined cookie sheet.
- The balls will be about 5-6 oz each, if using a kitchen scale or about 3/4 cup of dough.
- Bake only 3- 4 cookies on one large cookie sheet at a time.
- The dough makes about 8 extra large cookies.
- Bake for 10-12 minutes or until golden brown on the top.
- Let them rest for at least 15 minutes on cookie sheet to set. I think they are best after an hour, if you can wait that long!!