Thick Chocolate Chip Cookies

For the past few weeks, I've been obsessed over chocolate chip cookies. But, no thin and crispy ones, only thick and gooey ones. I couldn't get this craving out of my head, so I decided to make my own recipe. I looked at recipes all across the internet and used my own personal ideas to make the recipe here. And dare I say, these may be the best you have ever eaten.

These cookies aren't your normal thick cookies. Their thickkk cookies. With each cookies weighing in at six ounces, these cookies are humongous. But, they aren't just for show. The cookies are soft and gooey on the inside, while having a nice and brown outer crust. Its rich but balanced, and it does not skimp on chocolate chips. In addition, walnuts add a complex and savory flavor that you don't get in your everyday cookies. So, without further ado, here's the recipe.

Cookie Recipe:

Makes 8 Cookies

Prep Time: 50 minutes plus chill time of at least 4 hours (preferably overnight)

Cook Time: 20 minutes

Cool Time: 20 minutes

Total Time: 13 hours 30 minutes

Ingredients:

• 1 ¾ cups all purpose flour (210g)

• 1 cup cake flour (128g)

• 1 cup cold butter (straight from fridge) cut in pieces (2 sticks)

• 1 cup light brown sugar (213g)

• ½  cup granulated sugar (100g)

• 1 tsp cornstarch

• ¾ tsp baking soda

• ¾  tsp baking powder

• ½ tbsp vanilla extract

• 1 egg+ 1 yolk room temp

• ½ tsp salt

• 2 cups chocolate chips (15 oz)

• 2 cups walnuts roughly chopped and toasted (10 oz)

Instructions:

1. Turn oven to 350 degrees. On parchment lined baking sheet, toast walnuts for 8 minutes. Remove and turn off oven. Let cool completely for 1 hour before chopping.

2. Add butter, light brown sugar, and sugar into stand mixer. Cream for 2-3 minutes on 3-4 speed or until creamy. Should feel very little grit when rubbed between fingers.

3. In another bowl, sift in cornstarch, salt, baking soda, baking powder, cornstarch, and flour. Whisk until combined and set aside.

4. Add in egg, yolk, and vanilla one at a time into butter/sugar bowl. Mix well after each addition.

5. Turn off mixer and add in all dry ingredients. Put mixer on low until ingredients are almost combined. Turn off the mixer. Add in toasted walnuts and chocolate chips. Stir them in by hand. 

6. Divide dough into 8 6 oz balls and chill overnight

7. Preheat oven to 405 and line baking sheets.

8. Bake cookies for respectable sizes 13-16 minutes or until golden brown on top. Then let rest for 15-20.
   

Nutrition: