From the Kitchen of Home of Cooks
Time to Prepare: 10 minutes Cook Time: 11 minutes Serving: 12
½ cup granulated sugar 1 cup brown sugar 2 sticks cold unsalted butter, cut into small cubes 2 eggs 1 teaspoon vanilla extract 1 ½ cups cake flour 1 ½ cups all purpose flour 1 teaspoon cornstarch ¾ teaspoon salt 2 cups chocolate chips 2 cups chopped walnuts Cooking Method
In a large mixing bowl, use a hand held mixer to mix together granulated sugar, brown sugar and cold cubed butter for 5 minutes or until creamy.
Add eggs, one at a time, mixing well after each one. Add vanilla extract.
In a separate bowl, combine your dry ingredients (all purpose flour, cake flour, cornstarch, baking soda and salt). Gradually add in dry ingredients, while mixing. Mix until well combined. Avoid overmixing.
Use a spatula to stir in walnuts and chocolate chips.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Use an ice cream scooper to scoop the dough onto the parchment paper, leaving 4 inches between each cookie.
Bake for 9-12 minutes or until golden brown on top. Do not overbake. Let them rest for at least 10 minutes to set.
If you don’t have cake flour, substitute it with all purpose flour, but add 1 teaspoon of baking powder. You may also substitute regular chocolate chips for mini chocolate chips. Using an ice cream scooper is an easy way to make sure your cookies are the same size! If you have nut allergies, omit the walnuts. These cookies are not supposed to flatten. They will look like mini domes!
Download and print our recipe below!