Ingredients

The following ingredients have 9 Servings
  • ¾ cup unsalted butter (, softened)
  • ½ cup granulated sugar
  • ¾ cup dark brown sugar (, packed)
  • ¾ teaspoon kosher salt
  • 1 large egg
  • 2 large egg yolks
  • 1 ½ teaspoons pure vanilla extract
  • 2 ½ cups bread flour*
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup (4 oz) lightly toasted walnuts (, roughly chopped)
  • 6 oz dark chocolate chunks ((or chocolate chips))

Instruction

  • In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream together butter, sugar, brown sugar, and salt until smooth. Scrape down bowl as needed.
  • Add egg and egg yolks one at a time, mixing on low speed until fully incorporated. Add vanilla. Mix on medium speed for 2-3 minutes until batter is thick, fluffy, and pale.
  • In a separate bowl, whisk together flour, baking soda, and baking powder. Add to mixing bowl and mix on low speed until combined. Fold in chopped walnuts and chocolate chunks.
  •  Scoop cookie dough into ½ cup mounds using a #8 scoop or a measuring cup. Place on mounds on a parchment lined baking sheet. Cover with plastic wrap and place in the freezer for 1 hour until solid (or in the fridge for a few hours until solid).
  • Preheat oven to 350°F. Space solid cookie mounds at least 3 inches apart on a parchment lined baking sheet. Bake for 20-22 minutes until the edges of the cookies are set. Cool cookies on on baking sheet. Enjoy cookies warm.