Ingredients
390 g all purpose flour
90 g cornstarch
2 tsp baking powder
1 ½ tsp kosher salt
280 g unsalted butter, melted
270 g packed brown sugar
115 g white granulated sugar
340 g dark chocolate chips (or chopped chocolate)
100 g coarsely chopped walnuts, lightly toasted
2 large eggs
2 egg yolks
Directions
Step 1
In a bowl, combine all-purpose flour, cornstarch, baking powder, and salt. Whisk together. Set aside.
Step 2
In a separate bowl, add light brown sugar and granulated sugar. Whisk together with a hand mixer on medium speed until light and airy. While whisking, slowly stream in melted butter butter.
Step 3
Add in the eggs one at a time followed by the egg yolks.
Step 4
Once the butter sugar, and egg mixture is smooth, switch to a rubber spatula and fold in the dry ingredients until the dough forms.
Step 5
Add in rough chopped walnuts and chopped chocolate. Mix until combined. Cover and let the dough rest in the fridge for 30 minutes.
Step 6
Remove from fridge. Scoop out a large dough ball. Weigh each dough ball out to 6oz and place on a parchment lined baking sheet. About ten equal sized balls.
Step 7
Cover with plastic wrap, and let chill in the fridge at least 12 hours, up to 48.
Step 8
Preheat the oven to 425F (400F convection).
Step 9
Remove cookie dough from fridge. Space each cookie about 2-3 inches apart from each other on a parchment lined baking tray. Bake for 10-15 minutes. Or until the edges are golden, but the middle is still slightly gooey. Set tray on a wire rack to cool at least 15 minutes before serving.
