Ingredients

• 2 ½ cups all-purpose flour
• 1 ½ cups cake flour
• 2 teaspoons cornstarch
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 cup unsalted butter, room temperature
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs, room temperature
• 2 large egg yolks, room temperature
• 2 cups semi-sweet chocolate chips
• 8 ounces chocolate bar, roughly chopped
• ½ cup roughly chopped walnuts (optional)

Instructions

1. Sift Dry Ingredients: In a large bowl, sift together all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. Set aside.
2. Cream Butter and Sugars: In another large bowl, beat butter with brown sugar and granulated sugar until smooth (about 2–3 minutes). Scrape down sides of the bowl.
3. Add Eggs and Vanilla: Mix in eggs and yolks one at a time, followed by vanilla extract. Scrape bowl again.
4. Combine Wet and Dry: Slowly add dry ingredients to the wet mixture, mixing on low until no flour streaks remain. Avoid overmixing.
5. Fold in Chocolates and Nuts: Gently fold in chocolate chips, chopped chocolate bar, and walnuts if using.
6. Chill Dough: Cover bowl with plastic wrap and refrigerate at least 30 minutes.
7. Preheat Oven: Set oven to 400°F (200°C). Line baking sheets with parchment paper.
8. Shape Cookies: Portion dough with a ⅓-cup measure, shaping into tall mounds. Place 4–6 cookies per sheet, leaving room for spreading.
9. Bake: Bake 10–12 minutes, until edges are golden but centers still look soft.
10. Cool: Let cookies rest on the baking sheet for 15–30 minutes, then transfer to a wire rack for another 30 minutes.
    
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