As I’ve mentioned before, I’m a terrible baker. I love cooking, but baking has been my nemesis for a long time. I’m taking baby steps in perfecting my baking skills. These amazing cookies are so good and easy to make, even I didn’t mess it up!

My good friend, Miho, who is a baking queen bakes for her family weekly. It could be something like these delicious cookies, chocolate croissants or vanilla madeleines! She’s #momgoals when it comes to making food for her family. So when she recently baked these cookies and sent me a picture, I told her to share the recipe with me, so now I’m sharing it with you!

I made some adaptations to the original recipe: Giada De Laurentiis – Sin City Cookies, since I didn’t want an overly sweet cookie and I love the crunch of walnuts. Also, taking a tip from Miho, I made 1/3 cup mounds instead of the original recipe of 1 cup mounds.

Total Time: 1 hr 40 mins, Active: 20 mins

Ingredients:

• 3 cups bread flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup unsalted butter, chilled and cubed
• 1 cup light brown sugar
• 1 cup granulated sugar
• 2 eggs, chilled
• 2 teaspoons pure vanilla extract
• 1 1/2 cup dark chocolate chips
• 1 cup of walnuts (any nuts you want) 

Directions:

In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter on medium speed, about 1 minute. Add the brown sugar and granulated sugar and mix until incorporated. Add the eggs and vanilla. Mix on medium-low speed until the mixture looks separated. Turn off the machine and add the dry ingredients. Mix on low speed just until the dough comes together. Turn off the machine and fold in the chocolate chips and walnuts by hand using a rubber spatula.

Drop the dough onto a parchment-lined sheet tray in 1/3-cup mounds. Place the tray in the freezer and freeze for 1 hour.

Preheat the oven to 375 degrees F.

Bake straight from the freezer until still slightly under baked in the middle but golden brown around the edges and beginning to brown on top, 20 minutes.

Cool the cookies on the tray for 5 minutes before cooling completely on a wire rack.

Another tip I learned from Miho, if you don’t want to make the whole batch of cookies, individually freeze the mounds in an air tight ziplock freezer bag. Then just pop them in the oven when you want one! Fresh and delicious cookies every time!

I hope you guys love them as much as I do! Would love to know how they turned out!