Ingredients
The following ingredients have 7 Servings
- 6 cups 720g all-purpose flour
- 1 cup 135g whole wheat flour
- 1 1/2 teaspoons fine grain sea salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 lb. unsalted butter (at room temperature)
- 1 1/2 cups 300g granulated sugar
- 1 1/2 cup 320g light brown sugar, lightly packed
- 4 eggs
- 2 teaspoons vanilla extract
- 4 cups semisweet chocolate chips
- 2 cups walnut halves
- **Extra semisweet chips and walnuts (optional)
Instruction
- Preheat oven to 350°F. Cover your largest baking sheet with parchment paper. I used 12×18 sheet cake pans.
- In an extra-large mixing bowl, combine the flours, salt, baking powder and baking soda. Whisk together until combined.
- In the bowl of an electric mixer fitted with the paddle attachment, place the butter, granulated sugar and brown sugar. Mix together on medium speed until fluffy. Scrape down bowl and return to medium speed; add eggs one at a time while the mixer runs. Add the vanilla extract.
- Add the flour mixture to the creamed butter mixture. Mix on low speed until the dough begins to come together. Add 4 cups chocolate chips and 2 cups walnuts to the batter. Mix again until the ingredients are well dispersed. The finished dough should not be sticky.
- Scoop cookie dough by the level 3/4 cups, or using a kitchen scale weigh dough into 7 oz. portions. Place 6 cookies well-spaced on 12×18 baking sheets, or 4 cookies on 10×15 sheets. Top each dough mound with extra chips and walnuts if desired (this is optional, but makes the cookies look yummy).
- Bake cookies for 20-22 minutes, or until they are fragrant and lightly golden around the edges. Let cool on pans 5 minutes before transferring to a wire cooling rack.
- Store cookies in an airtight container.
