Instructions

1. In a medium-sized mixing bowl, combine flours, salt, baking powder, baking soda and cornstarch. Whisk until ingredients are well incorporated and there are no lumps.
2. Cut butter into 1-inch pieces. In a stand-up mixer, cream butter and both sugars together and beat on medium-speed until well combined. Add eggs and beat for 2 to 3 minutes, or until the batter is combined. In ½ cup increments, add flour mixture to butter mixture, beating between each addition until well-combined into a batter.
3. With a spatula, scrape batter out of the bowl. With your hands, work the chocolate chips and walnuts evenly into the batter.
4. On a pastry table, dry work surface or cutting board, and using a large spoon or ice cream scoop, form twelve cookie dough balls. They should weigh about 4 ½ ounces each, and be of uniform size so that they will bake evenly.
5. Wrap each ball individually in wax paper, place the balls in an extra-large Ziplock or air tight container. Freeze until frozen, about 3 hours, and up to six weeks. Cookies may be baked off as desired.
6. When ready to bake, thaw 1 hour at room temperature. (Note that if the dough is rock frozen, the inside will be too gooey. If the dough is thawed, the cookie will crumble too easy after it is baked.)
7. Preheat oven to 375 (convection) degrees. Line large cookie sheet with parchment paper or Silpat. Bake on center rack of oven 22 minutes. Remove from oven and let cool on baking sheet 10 minutes. (This sitting time allows the chocolate to become creamy.  For my palate, 10 minutes out of the oven is the best time to indulge in all of their warm heavenly goodness.)