Chocolate chip cookies, thick with crispy edges

Name: Chocolate chip cookies, thick with crispy edges
Yield: 18 cookies
Cuisine: American
Ingredients: 1 cup cold, salted butter, cut into 1 cm cubes; 1/2 cup white sugar; 1 cup brown sugar; 2 eggs; 1 teaspoon vanilla; 1 1/2 cups cake flour; 1 1/2 cups all-purpose flour; 1 teaspoon cornstarch; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 2 cups chocolate chips; 2 cups walnuts, toasted and chopped

e s @umamisf

Inspired by Melissa Stadler and Levain Bakery

e s @umamisf

Inspired by Melissa Stadler and Levain Bakery

Saved

Ingredients

18 cookies

1 cupcold, salted butter, cut into 1 cm cubes
1/2 cupwhite sugar
1 cupbrown sugar
2eggs
1 teaspoonvanilla
1 1/2 cupscake flour
1 1/2 cupsall-purpose flour
1 teaspooncornstarch
3/4 teaspoonbaking soda
1/2 teaspoonsalt
2 cupschocolate chips
2 cupswalnuts, toasted and chopped

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Steps

1

Preheat the oven to 410 F (not convection bake). Line the baking sheet with a Silpat or parchment paper
2

In a mixing bowl, cream together the cold butter and sugars until creamy
3

Add eggs, one at a time and mix well
4

In a separate bowl, whisk together both flour, cornstarch, baking soda, and salt. Stir into the butter mixture until just combined; do not overmix. Stir in the chocolate chips and walnuts
5

Weigh out 3 ounces of dough and mound onto the baking sheet. Do not roll into a ball; keep the dough uneven and rough. A baking sheet will hold 6, 3 ounce dough mounds
6

Bake 10-12 minutes until the edges are golden brown and top is slightly browned. Let cool for ~10 minutes before eating. Serve warm and may reheat in the microwave for 10-15 seconds on high.