Bakery Style Chunky Chocolate Chip Cookies
Ingredients
- 1 cup Cold Butter (cut into small cubes)
- 1 cup Brown Sugar
- 1/2 cup White Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 1/2 cup Cake Flour
- 1 1/2 cup All-Purpose Flour
- 1 tsp Cornstarch
- 3/4 tsp Baking Soda
- 3/4 tsp Salt
- 2 cup Chocolate Chips (any kind you prefer (I like Milk Chocolate))
- 1 cup Walnuts (roughly chopped)
Instructions
- Preheat oven to 410 degrees.
- In a large mixing bowl, cream together cold cubed butter, brown sugar, and white sugar for 4 minutes or until creamy.
- Add vanilla extract and the eggs, one at a time, mixing well after each one.
- In another bowl combine the flours, cornstarch, baking soda, and salt. Add the flour mixture to your wet mixture, and mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.
- Separate dough into two large balls and wrap in saran wrap. Place them in the fridge to set for 15 minutes.
Remove the two balls from the fridge and split each ball into 16 cookies. Roll and slightly flatten each cookie onto a cookie sheet.
Bake for 8-10 minutes, or until slightly golden brown on the top. Let cookies rest for 3 minutes (no longer, trust me!), then gently store in an air sealed tight container immediately, to keep them fresh and soft for days to come (if they last days!).