Directions
- 1In a bowl, mix all purpose flour, baking soda, baking powder, corn starch, and espresso powder. Mix well and set aside.
- 2In a stand mixer bowl or a mixing bowl, crack in an egg, and add the egg yolk.
- 3Add brown sugar and beat for 2 minutes on medium speed until light in color.
- 4Add in granulated sugar and beat for 1 minute until well combined.
- 5Add in cold butter cubes and mix for 2-3 minutes until well combined.
- 6Add vanilla bean paste and mix to combine.
- 7Gradually add dry batter to the wet batter, add in chopped walnuts and chocolate chips.
- 8Mix the dough with a spatula until just combined.
- 9Make 6-ounce tall cookie dough balls and place them on a prepared baking sheet.
- 10Freeze the dough balls for 30-40 minutes.
- 11Preheat oven to 350°F (175°C).
- 12Bake the cookies straight from the freezer for 15-18 minutes or until crispy from the edges and soft from the center.
- 13Cool the baked cookies on a cooling rack.
Ingredients
- 2 cups + 2 tbsp all purpose flour
- 2 tsp corn starch
- 0.25 tsp baking soda
- 0.25 tsp baking powder
- 0.75 cup dark brown sugar
- 0.5 cup granulated sugar
- 1 cup European style salted butter, cold (cut into cubes)
- 1 tbsp vanilla bean paste
- 1 cup toasted walnuts
- 1 egg
- 1 egg yolk
- 0.75 cup semi sweet chocolate chips
- 0.5 cup milk chocolate chips
- 0.5 tsp espresso powder
Equipment
bowlstand mixerspatulabaking sheetcooling rack
Tips
- Do not over mix the batter.
- Do not place more than 4 cookies onto one baking sheet spacing them evenly.
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