Ingredients

• 1 cup Unsalted Butter, cold cut into cubes
• 3/4 cup Light Brown Sugar, lightly packed
• 1/2 cup Granulated Sugar
• 2 Large Eggs
• 1 cup Cake Flour
• 1 3/4 cup All-Purpose Flour
• 1 teaspoon Cornstarch
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 2 cups Walnuts, roughly chopped
• 2 cups Semi-Sweet Chocolate Chips

Directions

1. Preheat oven to 410F; line two baking sheets with parchment paper or silicone baking mats
2. In bowl of stand mixer, add butter and sugars; cream until light and fluffy, about 2 minutes
3. Start on low speed for 30 seconds; switch to medium speed for 30 seconds and then high speed for 1 minute
4. Scrape down sides of bowl; add eggs; mix on medium speed until incorporated
5. Add cake flour, all purpose flour, cornstarch, baking soda, and salt; mix on lowest speed until all flour is incorporated; do not overmix
6. Add in walnuts and mix on lowest speed for 5 spins until walnuts are evenly incorporated; then repeat for the chocolate chips
7. Remove dough from bowl and mix with hands to make the chocolate chips and walnuts evenly distributed; dough should be sticky
8. Either divide dough into 8 equal pieces or weigh dough to be 6 ounces; form a very loose ball of dough, keeps the cookies airy and not compacted
9. Place four cookies on each baking sheet, space 2 inches apart
10. Bake one sheet at a time on the middle row; 12-13 minutes; tops of cookies should be light brown but cookies should not be filled set
11. Let cookies cool for 15 minutes, this allows them to be removed without getting broken