The chunks of bittersweet chocolate make these crispy cookies quite decadent.
1½ cups unbleached, all-purpose flour 1 cup cake flour, not self-rising ½ teaspoon baking soda 2 teaspoons sea salt ¾ cup unsalted butter, melted and cooled to room temperature ½ cup granulated sugar 1½ cups packed light brown sugar 2 large eggs, room temperature 1½ teaspoons pure vanilla extract 10 ounces bittersweet (or semisweet) chocolate, broken into ½-inch pieces (about 2¼ cups) 1 cup walnuts, toasted and chopped
Nutritional information per cookie: Calories 170 (47% from fat) • carb. 22g • pro. 2g • fat 9g • sat. fat 4g • chol. 22mg • sod. 151mg • calc. 5mg • fiber 1g
Preheat oven to 350°F. In a small bowl, combine the flours, baking soda, and salt. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix on speed 1 until just combined, about 20 seconds. Reserve. Put the butter and sugars in a medium-large mixing bowl. Mix on speed 3 until light, about 2 minutes, increasing to speed 4 halfway through. With the mixer running, add the eggs, one at a time. Mix until fully incorporated, about 2 minutes. Add the vanilla. Reduce to speed 1 and add the dry ingredients. Once almost fully combined, add the chips and nuts. Using a 2-tablespoon scoop, measure dough and place on an ungreased or parchment-lined cookie sheet. Bake in preheated oven until lightly golden, about 12 to 15 minutes. Cool on wire rack. Repeat with remaining dough. It is recommended to store the cookie dough in the refrigerator until ready to use.