These cookies were shared on a recipes group on Facebook by Mariola Blanco. I reduced the amount of sugar of the original recipe. If you want to use the sugar amounts of the original recipe, you would use 220 g brown sugar and 100 g of white sugar. I would also highly recommend you have a kitchen scale if you do not have one. It's much more exact when it comes to baking, but I am adding approximate amounts in cups. Enjoy!

224 g of cold butter (1 cup)
200 g of brown sugar (1 cup)
80 g of white sugar (1/3 cup)
2 eggs
375 g of all purpose flour (3 cups)
1 tsp cornstarch
1 tsp salt
1 tsp baking soda
200 g of nuts toasted and chopped (aprox. 1 1/4 cups) you can use any type of nuts you prefer
360 g of chocolate chips (aprox. 2 1/4 cups) (you can use a mix of large size chips and regular to give the cookies a more gooey center)

1. Toast the nuts in the Brava using the Toasted Nuts cook. Let cool down and chop.
2. Place in stand up mixer the butter, brown sugar, white sugar and eggs. Mix well.
3. Add the flour, baking soda, cornstarch and salt. Mix until well incorporated.
4. Add the chocolate chips and chopped nuts. Mix again until fully incorporated.
5. Using an ice cream scooper, scoop the dough and place on a baking sheet (approximately 170 g). Try to make them like drop cookies and not round balls. Freeze for at least an hour.
6. Start the cook and let the Brava preheat to 350F. Place the cookie balls on the metal tray and bake for 20 minutes.

Tip: You can freeze the dough balls in a ziplock bag and pop in the Brava whenever you want a fresh baked cookie!