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Author Notes: I made this method of chocolate chip cookies by accident. I blame, or I guess can “thank”, sleep deprivation due to having a teething infant. I was making my usual go-to recipe for chocolate chip cookies when I thought the dough seemed a bit dry. I realized that I completely forgot to add the eggs! I have never made cookies where eggs were added at the END (post-flour and all) but was certainly not going to waste all those ingredients…or precious time! I added the eggs at the very end and this resulted in my NEW favorite chocolate chip cookie recipe. The taste of eggs is more pronounced (thus the french vanilla flavor) and the texture remains very soft and chewy with slightly firm edges. Accidental perfection. —Vanessa Richardson
Makes about 4 dozen
- 1 3/4 cups 2 Tbsp (8.5 ounces) cake flour
- 1 2/3 cups (8.5 ounces) bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons Kosher salt
- 1 cup dark chocolate chips
- 1 cup semisweet chocolate chips
- 1/2 cup walnut halves (measure whole then chop finely; I used a food processor)
- 1 1/4 cups (2 1/2 sticks) unsalted butter, cold then melted in microwave 30 seconds
- 3/4 cup dark brown sugar, packed
- 3/4 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs, whisked lightly
- Microwave cold butter for 30 seconds (or use room temperature butter). Beat the sugars and butter on medium speed for 3-5 minutes or until light and fluffy.
- While the sugar and butter are mixing, combine the dry ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt in a medium bowl. Stir in chocolate chips and walnuts. Set aside.
- Add vanilla extract to butter mixture and mix for 30 seconds. Slowly add flour mixture to dough (I add in three separate batches, scraping down sides in between each batch). Mix just until combined.
- Whisk eggs lightly in separate bowl. Add to dough and stir until fully combined. Do not over mix.
- Cover the dough with plastic wrap and refrigerate for about 2 hours (until completely chilled) or overnight.
- Bake at 350 for 9-11 minutes. The key is removing them before they are overdone. Edges will be golden brown in color and middle will be set but may appear slightly underdone. This is okay -- resist the urge to leave them in the oven. Remove from oven and leave on baking sheet for 5-10 minutes then transfer to cooling rack.
- This recipe was entered in the contest for Your Best Recipe with Walnuts