Ingredients
Equipment
Method
- Preheat your oven to 410 degrees F. Line 2 baking sheets with parchment paper or silicone liners and set them aside.
- In the bowl of a stand mixer, cream together the butter and both sugars using the paddle attachment on low speed for 30 seconds. Increase the speed to medium and beat for another 30 seconds, then increase to high speed for a final 30 seconds. The mixture should look light and fluffy.
- Beat in the eggs, one at a time, scraping down the sides of the bowl with a spatula as needed. Add the vanilla, if using.
- Add the cornstarch, baking soda, salt, cake flour, and all-purpose flour. Mix on low speed until just incorporated. Add the chocolate chips and chopped walnuts and mix until they are just combined. Refrigerate the dough for 15 minutes.
- Using a digital kitchen scale for accuracy, measure out a rough 6 ounce ball of dough. Shape it roughly and place it on the baking sheet. You do not want the dough ball to be smooth and compacted; just barely form it into a rough ball shape. Place 3 more dough balls on the same baking sheet, spacing them about 3 inches apart. You should have 4 dough balls on one baking sheet.
- Bake for 10 to 13 minutes, working with one sheet at a time on the middle rack of the oven. The cookies should look cooked and have a duller finish on the outside while still looking soft and underdone on the inside. Start checking at the 10-minute mark because it is important not to over-bake these. Remember, the cookies will continue to finish cooking on the baking sheet after you remove them from the oven.
- Allow the cookies to cool completely on the baking sheet, about 30 minutes, before moving them to a wire rack or storing them. The cookies are very delicate just after baking so avoid disturbing them.
Notes
Since the chocolate chips are the main flavor, I suggest using higher quality chocolate chips. My preference is the Guittard brand.