Yield:Approximately 8-10 large cookies
Ingredients:
2 1/4 cups (285g) all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cornstarch
3/4 cup (150g) dark brown sugar
1/4 cup (50g) granulated sugar
2 cold eggs
2 teaspoons vanilla extract
1 cup (225g) unsalted butter, slightly softened
Pinch of salt
2 cups (250g) semi-sweet chocolate chips
1 1/2 cups (190g) roasted walnuts, chopped
Instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and cornstarch. Set aside.
3. In a large bowl, use an electric mixer to cream together brown sugar, granulated sugar, and butter until light and fluffy.
4. Beat in eggs one at a time, followed by vanilla extract. For 3-4 minutes until the batter turns pale in color and the sugar is well incorporated.
5. Gradually mix in the dry ingredients (flour mixture) until just combined, being careful not to overmix.
6. Stir in chocolate chips and walnuts.
7. Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 4 inches of space between each cookie. Top it with more chocolate chips and walnuts.
8. Bake for 13-16 minutes or until the edges are lightly golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.