Ingredients

Ingredients

• 2 cups + 2 tbsp (265g) all purpose flour
• 2 tsp (10g) corn starch
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 3/4 cup (180g) dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 cup (225g) European style salted butter, cold (cut into cubes)
• 1 tbsp vanilla bean paste
• 1 cup (120g) toasted walnuts
• 1 egg + 1 egg yolk , cold
• 3/4 (115g) cup semi sweet chocolate chips
• 1/2 cup (75g) milk chocolate chips
• 1/2 tsp espresso powder

Instructions

1. Make dry batter: In a bowl mix all purpose flour, baking soda, baking powder, corn starch and espresso powder mix well and set aside.
2. Make wet batter: In a stand mixer bowl or a mixing bowl crack in an egg, add the egg yolk.
3. Add brown sugar and beat for 2 min on medium speed until light in color, add in granulated sugar , and beat for 1 min until well combined.
4. Add in cold butter cubes and mix for 2-3 min until well combined.
5. Gradually add dry batter to the wet batter , add in chopped walnuts and chocolate chips. Mix the dough with a spatula until just combined. At first it’s a little hard to mix but it will eventually come together. Do not over mix the batter.
6. Make 6 ounces tall cookie dough balls and place them on a prepared baking sheet.
7. Freeze the dough balls for 30-40 min.
8. Preheat oven to 350 F.
9. Do not place more than 4 cookies onto one baking sheet spacing them evenly.
10. Bake the cookies straight from freezer for 15-18 min or until crispy from the edges and soft from center.