​This recipe yields about 23-25 large cookies.

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​Ingredients

​1 ¾ cups Gluten-Free 1-to-1 Baking Flour (like Bob's Red Mill or King Arthur Measure for Measure. Make sure your blend contains xanthan gum).

​1 cup Certified Gluten-Free Rolled Oats (old-fashioned, not instant).

​2 teaspoons Cornstarch

​1 teaspoon Baking Soda

​½ teaspoon Salt

​1 cup (2 sticks or 226g) Unsalted Butter, softened to room temperature

​1 cup packed Light Brown Sugar

​½ cup Granulated Sugar

​2 large Eggs, at room temperature

​1 large Egg Yolk, at room temperature

​2 teaspoons Pure Vanilla Extract

​1 ½ cups High-Quality Semi-Sweet or Dark Chocolate Chips

​1 cup Walnuts, roughly chopped and toasted*

​Flaky Sea Salt, for sprinkling (optional, but highly recommended)

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​Instructions

1. Toast the walnuts by spreading them on a baking sheet and bake at 350 F (177 C) for 5-7 minutes until fragrant.

2. ​Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, rolled oats, cornstarch, baking soda, and salt. Set aside.

3. ​Cream Butter and Sugars: In a large bowl using a stand mixer with a paddle attachment or a hand mixer, beat the softened butter, brown sugar, and granulated sugar together on medium-high speed for about 3-4 minutes until the mixture is light, fluffy, and pale in color.

4. ​Add Eggs and Vanilla: Add the 2 eggs and the extra egg yolk one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.

5. ​Combine Wet and Dry: Reduce the mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined—be careful not to overmix.

6. ​Fold in Mix-ins: Using a spatula, gently fold in the chocolate chips and toasted walnuts until they are evenly distributed throughout the dough.

7. ​CHILL THE DOUGH (Crucial Step!): Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 48 hours. Chilling the dough solidifies the butter, which is the key to a thick cookie that doesn't spread too much.

8. ​Preheat and Prep: When you're ready to bake, preheat your oven to 375F (190C). Line two large baking sheets with parchment paper.

9. ​Scoop and Shape: Using a large cookie scoop (about ¼ cup capacity), portion out balls of the chilled dough. Place them about 3 inches apart on the prepared baking sheets. You can press a few extra chocolate chips on top of each ball for a bakery-style look.

10. Bake: Bake for 12-15 minutes. The edges should be set and golden brown, but the centers will look soft and slightly underdone. This is what you want for a gooey center!

11. ​Cool and Set: Remove the baking sheets from the oven. If you like, sprinkle each cookie immediately with a little flaky sea salt. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. The 10 minutes on the hot pan allows them to finish setting up.

​Enjoy these cookies warm for the ultimate decadent experience! They will stay soft and chewy in an airtight container for up to 3 days.