Big-Boy Chocolate Chip Cookies

Yield: 11-12 cookies


  • 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


  1. 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.
  2. In a mixing bowl, combine the two flours, salt, corn starch, and baking soda.  Whisk together.
  3. In a separate bowl, use a stand mixer with the whisk attachment to mix together the sugars.  Add the melted butter and whisk together.
  4. Add the eggs and egg yolks.  Whisk together.
  5. Switch to the paddle attachment, and add in the dry ingredients.  Mix just until fully incorporated.
  6. Add in the walnuts and most of the chocolate, reserving 20-25 pieces.
  7. Divide the dough into 6 oz. balls.  Press the reserved chocolate pieces into the top, and transfer to an airtight container.  Refrigerate overnight.
  8. 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.
  9. Cool on a wire rack.  Serve warm.
Adapted from Joshua Weissman.