Ingredients:

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

 

 

Instructions:

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!!!

 

 

Extra TIP!!!
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.