This is a combination of the infamous New York Times/Jacque Torres chocolate chip cookie, Cook's Illustrated Thick and Chewy cookie, and Levain's Chocolate Walnut Chip Cookie.
- 9 oz butter
- 8 oz cake flour
- 7 oz bread flour
- 4 tbsp ground flax
- 3 oz walnuts, toasted and skinned
- 2 eggs + 1 egg yolk
- 1 tbsp vanilla extract
- 1 tsp baking soda
- 1 1/4 tsp baking powder
- 1 1/4 tsp sea salt
- 7 oz granulated sugar
- 9 oz light brown sugar
- 12 oz dark chocolate chips
- 12 oz semisweet chocolate chips
In food processor, ground walnuts with granulated sugar.
In large bowl, mix light brown sugar with butter. Mix in eggs and vanilla.
In a medium bowl, mix flours, flax, baking soda, baking powder and salt.
Stir in dry ingredients into wet ingredients in batches.
Use cookie scoop to portion into tablespoons. Freeze flat on cookie sheets. Place in refrigerator for 2 days then freeze for up to 3 months.
Bake at 375 for 10 minutes. Lower heat to 350 for 5. Cool on rack 10 minutes.