This morning I woke up wanting a warm baked chocolate chip cookie, but not just a normal chocolate chip cookie I wanted something a little sweet, salty and with a crunch. Whhhhaaattt! High expectations!? ummmm NO. hahaha

Heres something I whipped up by combining my favorite ingredients to satisfy that craving and boy was I beyond satisfied! This cookie is like the DELUXE version, try it for your self and don’t forget the cold glass of milk! :)



Makes 10 

1 cup Cold Butter cut into small cubes

1 cup Gold Brown Sugar

1/2 cup Caster Sugar

1 Teaspoon Vanilla Extract

2 Eggs

1 1/2 cups Cake Flour*

1 1/2 cups Flour

1 teaspoon Cornstarch

1 teaspoon Baking Soda

3/4 teaspoon Salt

2 cups Chocolate Chips (Ghirardelli is my FAV! 60% Dark)

2 cups Walnuts roughly chopped

(Salted flakes can be added if you like sprinkled salt on top of your cookies!)


Preheat oven to 410 degrees.

In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.

Add eggs, one at a time, mixing well after each one. Add Vanilla.

Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid over mixing. Fold in chocolate chips and walnuts.

Separate dough into large balls and place them on cookie sheet with parchment paper with enough room as they will spread a bit. Add the salt flakes at this time. Place cookies in the freezer for 30 min for best results. (cookies will spread less if you allow the dough to get cold again). 

Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.


  • You can substitute all-purpose flour for cake flour

  • What Exactly Is Cake Flour?

Cake flour is a finely milled, delicate flour with a low protein content; it’s usually bleached. When used in cakes, it results in a super-tender texture with a fine crumb, and a good rise. Chiffon and angel food cake are two great examples of where cake flour really shines.

The primary difference between cake flour and all-purpose (AP) flour is the protein content (which becomes gluten). The protein content of cake flour is about 8%, while the protein content of AP flour is slightly higher. 



Erika Belalcazar

Sweet Crumb Cakery