Ingredients:

  • 1 cup (225g) unsalted butter, cold and cubed
  • 3/4 cup (150g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, cold
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 cup (120g) cake flour
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 3/4 tsp (4g) salt
  • 10 oz (280g) semi-sweet chocolate chunks
  • 6 oz (170g) walnuts, roughly chopped

Instructions:

  1. Cream the fats. Place cold cubed butter and both sugars in your mixer. Beat on medium high until pale and fluffy. Note: Don't over mix or you'll incorporate too much air.
  2. Add the liquids. Beat in the cold eggs one at a time, then stir in the vanilla. Mix just until you don't see streaks of egg.
  3. Sift the dry ingredients. In a separate bowl, sift the all purpose flour, cake flour, baking powder, baking soda, and salt.
  4. Combine. Add the flour mixture to the butter on low speed. Mix until a sandy dough forms and the flour just disappears.
  5. Fold in the extras. Using a spatula, fold in the chocolate chunks and walnuts by hand. Note: This prevents the chocolate from breaking.
  6. Shape the mounds. Scoop about 6 ounces of dough and form it into a rough, craggy ball. Place on the sheet with at least 3 inches of space.
  7. Bake. Put them in the oven at 410°F (210°C) for 15 minutes until the edges are deep golden brown and the top is set.
  8. Cool and set. Let the cookies rest on the pan for 15 minutes. Note: They are still fragile inside and need this time to solidify.