Nutty Chocolate Chip Cookies

makes 16 cookies

Ingredients

¼ cup (50 gr) white sugar

¾ cup (150 gr) dark brown sugar

1 ¾ cups (200 gr) cold unsalted butter, cubed

2 eggs

1 tsp vanilla extract

1 ½ cups (200 gr) all purpose flour

1 cup (120 gr) cake flour

1 tsp cornstarch

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

⅔ cup (150 gr) dark chocolate chunks

⅔ cup (150 gr) milk chocolate chunks

2 ½ cups (260 gr) nuts of your choice, chopped (i used walnuts)

Preparation

Cream the sugar and cold butter together.
Beat eggs in a separate bowl.
In two batches, add eggs to sugar/butter mixture and mix on high speed. Scrape down the bowl occasionally.
Add vanilla extract to wet ingredients. Mix well.
Sift dry ingredients together.
Add dry ingredients mixture to wet ingredients.
Mix lightly until combined.
Add chopped nuts and chocolate chunks.
Mix gently on low. Do not over-mix.
Divide dough into 90 gr (3 oz) balls.
Place cookie doughs on baking tray, 3 inches apart
Cover and freeze for 90 minutes (or refrigerate overnight)
Preheat convection (fan forced) oven to 392 F degrees.
Lower to 350 F degrees and bake for 14 minutes or until golden brown. Rotate half way.
Let cool completely for 15 minutes before removing from pan.
Enjoy!

Good to know

Feel free to use any nuts of your choice or mix/match different kinds of nuts together for additional textures.

Use an ice cream scooper to divide the dough for consistent and uniformed looking cookies. Shape by hand if you prefer a chunkier look.

Refrigerating the dough before baking is always recommended. This will prevent the cookies from spreading after they hit the oven.