went over the top with this one. baked this at least 3 - 4 times cus i missed NYC so much. the last batch came out abit crumbly though.
there are so many ways to make it though but this one seems to be the best.
Things to note
cookie will be more cakey if butter is not fully melted when mixing in.
170g is too much for a cookie. Reduce to 150g.
Chill cookie overnight and let it rest after baking on baking rack.
Ingredients you'll need: 1.5 cups (230g) cake flour 2 cups (275g) all purpose flour 1.5 tsp (5g) kosher salt 2 teaspoons (8g) corn starch 1/2 teaspoon 6g baking soda 1.25 cups (280g) unsalted butter 1.25 cups (285g) brown sugar 1/2 cup (115g)white granulated sugar 2 eggs 3 egg yolks 2 cups (165g) walnuts 1lb (450g) chopped chocolate
1. Melt butter in a sauce pan and let it cool 2. Whisk together both flours, salt, corn starch, and baking soda in a medium sized bowl 3. In a stand mixer with the whisk attachment, combine both sugars on medium speed 4. Slowly stream in the butter until mixture is creamy 5. Add 2 eggs then 3 egg yolks, one at a time until each is incorporated 6. Switch to paddle attachment then mix in dry ingredient mixture 7. Combine chocolate and walnuts (optional) using a rubber spatula 8. Put cookie dough in a bowl, cover, and let rest in fridge for at least 45 minutes 9. Divide into 6oz balls and arrange onto baking sheets 10. Refrigerate baking sheets with cookie dough's for 25 minutes 11. Bake at 425 degrees Fahrenheit or 220 degrees Celsius for 10-13 minutes, or until brown on the outside. The inside will be soft and chewy
there are so many ways to make it though but this one seems to be the best.
Things to note
cookie will be more cakey if butter is not fully melted when mixing in.
170g is too much for a cookie. Reduce to 150g.
Chill cookie overnight and let it rest after baking on baking rack.
Ingredients you'll need: 1.5 cups (230g) cake flour 2 cups (275g) all purpose flour 1.5 tsp (5g) kosher salt 2 teaspoons (8g) corn starch 1/2 teaspoon 6g baking soda 1.25 cups (280g) unsalted butter 1.25 cups (285g) brown sugar 1/2 cup (115g)white granulated sugar 2 eggs 3 egg yolks 2 cups (165g) walnuts 1lb (450g) chopped chocolate
1. Melt butter in a sauce pan and let it cool 2. Whisk together both flours, salt, corn starch, and baking soda in a medium sized bowl 3. In a stand mixer with the whisk attachment, combine both sugars on medium speed 4. Slowly stream in the butter until mixture is creamy 5. Add 2 eggs then 3 egg yolks, one at a time until each is incorporated 6. Switch to paddle attachment then mix in dry ingredient mixture 7. Combine chocolate and walnuts (optional) using a rubber spatula 8. Put cookie dough in a bowl, cover, and let rest in fridge for at least 45 minutes 9. Divide into 6oz balls and arrange onto baking sheets 10. Refrigerate baking sheets with cookie dough's for 25 minutes 11. Bake at 425 degrees Fahrenheit or 220 degrees Celsius for 10-13 minutes, or until brown on the outside. The inside will be soft and chewy
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