13.5 ounce of bread flour
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1/2 teaspoon of salt
2 eggs at room temperature
6 ounces of butter cold and cut in cubes
6.5 ounces of brown sugar
1/2 cup of sugar
1 teaspoon of vanilla bean paste
8.5 ounces of mini chocolate chips
4.5 ounces of crushed walnuts
Pre-heat oven to 365 degrees and line 2 large cookie sheets with parchment paper.
Sift together the bread flour, baking powder, baking soda and salt together.
In a stand mixer on low beat the cold cut butter for about 2 minutes. Scrape the bowl and add the two sugars and beat for about 2-3 minutes. Scrape the bowl down and add the eggs, one at a time scraping down after each addition.
Place the mixer on low and add the dry ingridients one cup at a time. Once all the flour is in the bowl increase the speed to medium for about 15-20 seconds. Stop the mixer and finish mixing by hand.
Fold the chocolate chips and walnuts into the cookie mixture.
Using a 2 ounce ice cream scoop, make 24 round cookie dough balls and place on the cookie sheets. Chill the cookie dough for 30-40 minutes.
Bake the cookies for 13-15 minutes or until golden brown on the bottom edges.
Enjoy with milk yumm!!!
These cookies will keep for 3-4 days at room temperature when stored in an air tight container or up to one month if frozen in an air tight container.
Over the holidays, I was asked to make these cookies for a customer. They are based and adjusted from the brown eyed bakers recipe. I changed a few little things such as cooking time and added a little more chocolate chips. It turned out to be an amazing cookie.