Browned Butter and Choc-Chip Cookies

Ingredients

• 1 cup (170g) cold browned butter, cut into cubes (see notes)
• 1 cup (213g) brown sugar
• 1/2 cup (100g) white sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1 egg yolk
• 1 1/2 cups (180g) cake flour
• 1 1/2 cups (180g) plain flour
• 1 tsp cornflour
• 3/4 tsp bicarbonate of soda
• 3/4 tsp kosher salt
• 227g milk chocolate, broken into chunks
• 1/2 cup (85g) dark chocolate chips
• 2 cups (226g) chopped walnuts

Steps

1. Preheat the oven to 415°F (210°C). Line a baking tray with baking paper.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, white sugar and vanilla until well combined, about 4 minutes.
3. Add the eggs and egg yolk one at a time, beating after each addition until fully incorporated.
4. Add the cake flour, plain flour, cornflour, bicarbonate of soda, and salt. Mix until just combined.
5. Stir in the chocolate chunks, chocolate chips and walnuts by hand. The dough will be a bit more crumbly than a typical cookie dough, but if you feel it won't hold together, add 1 to 2 tablespoons of water.
6. Divide the mixture into 8 large mounds and place them on the prepared baking tray. Make the mounds tall and large, just how you want them to look when they finish. (They don't spread much while baking.)
7. Bake for 8 to 11 minutes or until golden brown (see notes). Remove the sheet from the oven and allow the cookies to cool on the baking tray for at least 10 minutes. Enjoy the cookies while still warm and gooey.