Serves 1
Directions
- 1Melt 1 and a quarter cup (280 grams) of unsalted butter and set aside to cool slightly.
- 2Rough chop 1 pound (450 grams) of dark chocolate into randomized pieces.
- 3In a medium-sized bowl, combine 1 and a half cups (230 grams) of cake flour, 2 cups (275 grams) of all-purpose flour, 1 and a half teaspoons (5 grams) of kosher salt, 2 teaspoons (8 grams) of cornstarch, and half a teaspoon (6 grams) of baking soda, and whisk together.
- 4In a stand mixer fitted with the whisk attachment, add 1 and a quarter cup (285 grams) of light brown sugar and half a cup (115 grams) of white granulated sugar.
- 5Whisk the sugars on medium speed and slowly stream in the cooled melted butter until creamy.
- 6Add two eggs one at a time, followed by three egg yolks, incorporating each egg/yolk fully before adding the next.
- 7Switch to the paddle attachment and mix in the flour mixture until the dough is smooth.
- 8Fold in 2 cups (163 grams) of rough chopped walnuts (toasting is recommended) and the chopped chocolate, preferably by hand to protect the machine.
- 9Wrap the cookie dough and chill in the refrigerator for at least 45 minutes; longer chilling results in taller cookies.
- 10Scoop 6-ounce cookie balls, making them tall, onto baking sheets lined with parchment paper. Recommend placing four cookies per tray for extra room.
- 11(Optional) Refrigerate the scooped cookies for an additional 25 minutes for extra height.
- 12Bake in an oven preheated to 425 degrees Fahrenheit (220 Celsius) for 10 to 13 minutes, or until lightly browned on the outside and slightly underdone on the inside.
Ingredients
- 1.25 cup unsalted butter
- 280 g unsalted butter
- 1 lb dark chocolate, rough chopped
- 450 g dark chocolate, rough chopped
- 1.5 cup cake flour
- 230 g cake flour
- 2 cup all-purpose flour
- 275 g all-purpose flour
- 1.5 tsp kosher salt
- 5 g kosher salt
- 2 tsp cornstarch
- 8 g cornstarch
- 0.5 tsp baking soda
- 6 g baking soda
- 1.25 cup light brown sugar
- 285 g light brown sugar
- 0.5 cup white granulated sugar
- 115 g white granulated sugar
- 2 eggs
- 3 egg yolks
- 2 cup rough chopped walnuts
- 163 g rough chopped walnuts
Equipment
stand mixerwhisk attachmentpaddle attachmentmedium-sized bowlwhiskbaking sheetsparchment paperVollrath 4 ounce stainless steel disheroven
Tips
- Use relatively dark chocolate (60-70% cacao), no milk chocolate.
- Use cake flour, not all-purpose flour.
- Chill the cookie dough for at least 45 minutes to make them tall; longer chilling makes them taller.
- Scoop 6-ounce cookie balls and make them tall.
- Refrigerate scooped cookies for 25 more minutes for extra height.
- Bake at 425 degrees Fahrenheit (220 Celsius) for 10-13 minutes until lightly browned on the outside and underdone on the inside.
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