Instructions

• Start by gathering all your ingredients. Measure out the bread flour, sugars, baking powder, baking soda, and salt. It’s essential to have everything ready before you begin mixing.
• In a large mixing bowl, whisk together the bread flour, baking powder, baking soda, and kosher salt to evenly distribute the leavening agents.
• In another bowl, add the cold cubed butter, brown sugar, and granulated sugar. Beat with a hand or stand mixer until light and fluffy, about 2-3 minutes.
• Slowly add the lightly beaten eggs and vanilla extract to the butter and sugar mixture. Mix until combined without overdoing it.
• Gradually add the dry ingredients into the wet mixture, folding with a spatula until just combined. It’s okay if a few streaks of flour remain; avoid overmixing.
• Gently fold in the dark chocolate chips and toasted walnuts, ensuring even distribution throughout the dough.
• Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes to develop flavor and prevent spreading during baking.
• Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper while the dough chills.
• Use a large cookie scoop or your hands to form dough balls about 3 tablespoons each. Place them on the prepared baking sheets, spaced apart.
• Bake the cookies for 12-15 minutes until edges are golden brown but centers remain soft. They will firm up as they cool.
• Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely. Enjoy warm or store for later!