Yield: 11-12 cookies
Cool on a wire rack. Serve warm.
- 2 cups chopped walnuts
- 1.5 cups cake flour
- 2 cups all purpose flour
- 1 1/2 tsp salt
- 2 tsp corn starch
- 1/2 tsp baking soda
- 1 1/4 cup brown sugar
- 1/2 cup sugar
- 20 tbsp butter, melted
- 2 eggs
- 3 egg yolks
- 1 lb. dark chocolate, roughly chopped, divided
- 65% - 80% cacao
- To toast the walnuts, spread them on a baking sheet. Bake at 350°F for 7-10 minutes. Remove from the heat and cool completely.
- In a mixing bowl, combine the two flours, salt, corn starch, and baking soda. Whisk together.
- In a separate bowl, use a stand mixer with the whisk attachment to mix together the sugars. Add the melted butter and whisk together.
- Add the eggs and egg yolks. Whisk together.
- Switch to the paddle attachment, and add in the dry ingredients. Mix just until fully incorporated.
- Add in the walnuts and most of the chocolate, reserving 20-25 pieces.
- Divide the dough into 6 oz. balls. Press the reserved chocolate pieces into the top, and transfer to an airtight container. Refrigerate overnight.
- Transfer to baking sheets lined with parchment paper. Bake at 350°F for 31 minutes.
- Yes, it's a long bake time. They are thick cookies, and coming out of a cold refrigerator.
Adapted from Joshua Weissman.