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- Melt the butter and let it cool down a bit.
- Meanwhile, combine the flour, salt, baking soda and cornstarch in a medium-sized bowl. Roughly chop the chocolate and walnuts.
- In a large bowl, whisk together the sugars, then slowly pour in the butter until creamy. Gradually add the eggs and mix until incorporated.
- Gradually mix in the dry ingredients until incorporated. Mix in the chocolate and walnuts (do this by hand, as the dough is probably to hard for a hand mixer or machine by now).
- Cover and refrigerate for at least 45 minutes, ideally overnight.
- Portion out into ~170g sized balls and place on a parchment-lined baking sheet. Refrigerate the portioned out balls for another 20 minutes.
- Preheat the oven to 220┬░C.
- Bake for 10-13 minutes, until lighlty browned and slighlty underdone in the middle.
- Transfer to a wire rack and allow to cool.
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