Instructions

1. Preheat oven to 400°F. Line a large baking sheet (15" x 21") with parchment paper. Set aside.
2. In a medium bowl, combine all purpose flour, cake flour, baking powder, baking soda, and salt. Mix well.
3. In a stand mixer bowl, combine butter, brown sugar, and sugar. Beat at medium speed until creamy, about 2 minutes. Note: this can be done in a regular bowl with a hand mixer too. When creamy, add in the eggs and vanilla. Beat until everything is incorporated and creamy.
4. Add in the flour mixture to the butter mixture. Beat at low speed just until the flour in incorporated in. Hand stir in the walnuts and chocolate chips.
5. Loosely shape dough into 12, 4 - 4.1 ounce balls. I use a kitchen scale to measure the weight. Then, place onto the prepared baking sheet, 2" apart. Bake on the center oven rack for 12- 15 minutes. Note: if the cookies are browning too fast, place foil over the cookies and continue to bake until the center is just set. Do not over bake or the bottoms will burn.
6. Remove from the oven and let cool on the baking sheet for 15 minutes. Cookies will continue to bake and set while cooling. Serve warm or let completely cool before storing in an air tight container. Cookies will keep up to 2 weeks, but these never last more than a few days at our house.