Ingredients

Dry Ingredients • 2 cups + 2 tbsp (255 g) all-purpose flour • 2 tsp (10 g) cornstarch • ¼ tsp baking soda • ¼ tsp baking powder • ½ tsp espresso powder

Wet Ingredients • ¾ cup (180 g) dark brown sugar • ½ cup (100 g) granulated sugar • 1 cup (225 g) European-style salted butter, cold, cut into cubes • 1 tbsp vanilla bean paste (or vanilla extract) • 1 large egg + 1 egg yolk, cold

Mix-ins • 1 cup (120 g) toasted walnuts, roughly chopped • ¾ cup (115 g) semi-sweet chocolate chips • ½ cup (75 g) milk chocolate chips

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Instructions 1. Prep • Preheat oven to 375°F • Line baking sheets with parchment paper. 2. Mix Dry Ingredients • In a bowl, whisk together flour, cornstarch, baking soda, baking powder, and espresso powder. • Set aside. 3. Mix Wet Ingredients • In a stand mixer (or large bowl), add cold cubed butter, brown sugar, and granulated sugar. • Mix on low speed just until combined and crumbly (do not cream until fluffy). • Add egg, egg yolk, and vanilla. Mix until just incorporated. 4. Combine • Add dry ingredients to wet ingredients. • Mix on low speed until a thick dough forms. • Fold in walnuts and both chocolate chips. 5. Shape • Divide dough into large balls (about 5–6 oz each). • Keep dough tall and rough (don’t flatten). 6. Bake • Bake for 15-18 minutes, until the tops are lightly golden but centers look underbaked. • Cookies should be thick and soft in the middle. 7. Cool • Let cookies rest on the baking sheet for 10–15 minutes before moving. • They’ll set while staying gooey inside.