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Ingredients:

2 1/4 cups (313g) Khorasan flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cornstarch

Pinch of salt

1 cup (225g) unsalted butter, slightly softened

3/4 cup (150g) dark brown sugar

1/4 cup (50g) granulated sugar

2 cold eggs

1 tsp vanilla bean paste 

1 1/4 cup (215g) semi-sweet chocolate chips

135 g walnuts 

Instructions:

Whisk together flour, baking powder, baking soda, and cornstarch in a medium bowl. Set aside.

Cream together brown sugar, granulated sugar, and butter in a large bowl until light and fluffy.

Beat in eggs one at a time, followed by vanilla extract, for 3-4 minutes until the batter turns pale and the sugar is well incorporated, add salt.

Gradually mix in dry ingredients until just combined, being careful not to overmix.

Stir in chocolate chips & walnuts 

Let dough rest for 10-15 minutes

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper

Scoop 3-4 tablespoon-sized balls of dough onto the prepared baking sheet. Leave the dough balls slightly rough and stacked, with a rustic texture. Place 4 cookies on each pan, leaving 4 inches of space between each one. Top with extra chocolate chips.

Bake for 12-14 minutes on middle rack or until edges are lightly golden brown.

Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.