- 17 tablepoons cold unsalted butter
- 1/ 2 cup granulated sugar
- 1/ 4 cup brown sugar
- 1 egg
- 1 cup plain flour
- 1/ 2 cup corn starch
- 1 tablespoon salt
- 1 teaspoon baking powder
- 1 teaspoon Baking soda
- 3/ 4 cup chocolate chunks
- 1/ 3 cup chopped walnuts
In a large bowl, using a spatula, combine the cold butter and both types of sugar. Then, add the egg and mix until well combined.
Fold in the dry ingredients, as well as the chocolate chunks and walnuts. Make sure not to over mix the dough.
Using an ice cream scoop or a regular spoon, scoop some cookie dough and place them on a baking sheet or plate.
Pop into the fridge for minimum an hour until they are rock solid.
Preheat your oven to 180 ℃ and line a baking sheet with some parchment paper and non-stick spray, or a silicon mat.
The moment you remove the cookies from the fridge, place them on the baking sheet, leaving some room between them.
Bake for 12-15 minutes, or until they are light golden brown, with crisp edges and soft center.
Let them cool for 10 minutes on the baking sheet before moving them to a cooling rack.
They are best enjoyed warm with a nice cold glass of milk.