Instructions

• Preheat the oven to 410°F (210°C). Line a baking sheet with parchment paper and set aside.
• In a medium bowl, whisk together 1-1/2 cups all-purpose flour, 1-1/2 cups cake flour, 1 teaspoon salt, and 1 teaspoon cornstarch until evenly combined. Set aside.
• In a large mixing bowl, add 1 cup cold butter (cut into cubes), 1 cup brown sugar, and 1/2 cup white sugar. Beat (using a hand mixer or stand mixer) until the butter and sugars are well combined and the mixture is uniform.
• Add the 2 eggs one at a time, beating well after each egg until incorporated.
• Add the dry ingredients to the wet ingredients and mix until just combined. If the dough is stiff at first, start with the mixer and finish folding with a spatula; stop as soon as there are no visible streaks of flour.
• Fold in 1-1/2 cups chocolate chips and, if using, walnuts to taste (about 1/2 cup chopped is suggested).
• Portion the dough onto the prepared baking sheet. For 24 cookies, use a 2-tablespoon scoop for each cookie, spacing them at least 2–3 inches apart.
• Bake in the preheated 410°F oven for 9 minutes.
• Remove the baking sheet from the oven and let the cookies cool on the sheet for about 2 minutes, then transfer the cookies to a wire rack to finish cooling.
• If you make larger cookies, increase the baking time by about 2–3 minutes as needed. Remember cookies continue to set after removal from the oven, so avoid overbaking if you want a gooey center.