Ingredients:

  • 190g (1 ½ cups) All-Purpose Plain Flour
  • 55g (½ cup) Cake Flour (or substitute with 45g AP Flour + 1 tbsp Cornstarch/Cornflour)
  • 1 tsp Baking Soda (Bicarbonate of Soda)
  • ½ tsp Baking Powder
  • 1 tsp Fine Sea Salt
  • 227g (1 cup / 2 sticks) Unsalted Butter, COLD and cut into 1-inch cubes
  • 200g (1 cup, packed) Light Brown Sugar
  • 100g (½ cup) Granulated Sugar (Caster Sugar)
  • 2 Large Eggs, room temperature
  • 1 tbsp Vanilla Extract
  • 340g (12 oz / approx. 2 cups) Chocolate Chips and Chunks (a mixture of 60% semi-sweet and 40% milk chocolate is ideal)
  • 170g (6 oz / approx. 1 ½ cups) Walnuts, roughly chopped (Optional)

Instructions:

  1. Prep the Dry Ingredients: In a medium bowl, whisk together the flours, baking soda, baking powder, and salt. Set aside.
  2. Cream the Cold Butter and Sugars: In the bowl of the stand mixer, combine the COLD cubed butter, brown sugar, and granulated sugar. Beat on medium-low speed for 3–4 minutes until lightened and creamy, but still slightly grainy (this prevents over-aeration, which helps keep the cookies thick).
  3. Add Wet Ingredients: Beat in the eggs, one at a time, ensuring each is just combined before adding the next. Scrape down the bowl. Add the vanilla extract and mix briefly.
  4. Combine Wet and Dry: Reduce the mixer speed to the lowest setting. Gradually add the dry ingredient mixture and mix just until the flour streaks disappear. Do not overmix, or the cookies will be tough.
  5. Fold in the Crush: Remove the bowl from the mixer. Use a rubber spatula to fold in the chocolate chips and walnuts until evenly distributed.
  6. Portion the Dough: Using a scale, measure the dough into 8 equal portions, aiming for 170g (6 ounces) each. Shape them into tall, round balls.
  7. Chill (Crucial Step): Place the dough balls onto a parchment-lined tray. Chill in the refrigerator for a minimum of 30 minutes (up to 2 hours). This firms the butter and prevents spread.
  8. Preheat the Oven: Preheat oven to 200°C (400°F). Position rack in the centre.
  9. Bake the Cookies: Place 4 cookies per sheet. Bake for 14–16 minutes.
  10. Test for Doneness: The cookies are done when the edges are visibly golden brown and set, but the centres still look pale and underbaked (shiny and wobbly).
  11. Cool Completely: Remove the baking sheet from the oven. Let them rest and cool completely on the baking sheet for at least 15 minutes before attempting to move them to a wire rack. They will finish cooking/setting as they cool.