Ingredients:

  • 1 cup (225g) unsalted butter, cold and cubed
  • 3/4 cup (150g) light brown sugar, firmly packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, cold
  • 1 tsp vanilla extract
  • 1 1/2 cups (230g) bread flour
  • 1 1/2 cups (190g) cake flour
  • 1 tsp cornstarch
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp kosher salt
  • 2 cups (340g) dark chocolate chips (60-70% cacao)
  • 1 1/2 cups (170g) walnuts, roughly chopped and toasted

Instructions:

  1. Toast the walnuts. Spread the 170g of chopped walnuts on a tray and bake at 175°C for 5-7 minutes until they smell intensely nutty and fragrant. Note: This step is vital for depth of flavor.
  2. Cream the cold fats. Place the 225g cold, cubed butter and both sugars (150g brown, 100g white) in the mixer. Beat on medium high until the butter chunks are no longer visible but the mixture is still cold to the touch.
  3. Add liquid aromatics. Incorporate the 2 eggs one at a time, followed by the vanilla. Mix until the batter looks silky and emulsified.
  4. Whisk dry components. In a separate bowl, combine both flours (230g bread, 190g cake), cornstarch, baking powder, baking soda, and salt.
  5. Fold in flours. Add the dry mix to the wet on the lowest speed. Stop immediately when a few streaks of white remain. Note: Overmixing creates a tough, rubbery cookie.
  6. Load the mix ins. Dump in the 340g chocolate chips and the toasted walnuts. Mix by hand with a sturdy spatula until evenly distributed through the heavy dough.
  7. Scale the portions. Use your scale to weigh out 8 massive balls of dough, roughly 175g each. Do not roll them into smooth spheres; keep the tops craggy and loose.
  8. Flash chill. Place the dough balls on a tray and freeze for 15-30 minutes. This ensures the outside sets before the inside can melt.
  9. over High heat bake. Preheat your oven to 210°C. Place 4 cookies per sheet (they need room!). Bake for 10-12 minutes until the tops are golden brown and the kitchen smells like caramelizing sugar.
  10. The patience phase. Let the cookies rest on the hot pan for at least 15 minutes. The residual heat finishes the center, turning it from raw dough into a velvety, molten fudge.