Chocolate Chip Walnut Cookie Recipe

Directions

Preheat oven to 375 degrees F

In a large bowl/mixer bowl, cream together cubed butter and sugars until well blended and fluffy

Add eggs, one at a time, until well mixed.

Add flour, salt, cornstarch, baking powder, baking soda & salt to butter, sugar and egg mixture until just combined. This should be a very thick mixture, and not sticky. If your dough is still sticky, try adding more flour, 1/8-1/4 cup at a time

Add in chocolate chips and nuts. If you are using a block of chocolate, you will want to grate it and add it in as well

Combine the dough and chocolate chips. My dough was so thick that I had to do this by hand, a bit like kneading bread

Divide into portions to bake. I scaled back a bit from the giant Levain Bakery size cookie and instead of making 12 cookies with this recipe, I made about 18. I worked the dough into balls, and put them on the cookie sheet, leaving ample room between them. I did not flatten the dough out at all. I also did not use a silpat, parchment paper or grease the cookie sheets. I’m a baking rebel when it comes to putting my cookies on the cookie sheets.

Put into the oven to bake. For my 18 cookies, each sheet took approximately 10 minutes. Larger cookies will obviously take a few more minutes. Watch them closely and don’t over bake, or you will ruin the gooey wonderfulness inside. I pulled mine out as soon as I saw them start to lightly brown.

Let cool and remove from pan

Break one open and eat. Squeal with joy after tasting. Figure out who to give them to or where to hide them so that you don’t eat the entire batch in one sitting