Preheat the oven to 180 ° C (do not use convection) and line baking sheets with baking paper.
First mix the two types of flour with the baking soda (sift the flour if necessary) and set aside.
Then mix the two types of sugar and the oil with a hand mixer in a mixing bowl until creamy, add the eggs one by one and then stir well. Then stir in the vanilla syrup until the mixture is nice and frothy.
Now mix in the flour mixture in three portions, stir well after each addition. The dough is right if it looks like it can`t hold any more flour and falls from the mixer with difficulty.
Now carefully fold in the chocolate and nuts with a spoon or spatula.
I always use an ice cream scoop to shape the cookies. Simply pick up an amount of dough, smooth it out with the knife and place it on the baking sheet with a good distance (I get 6 on a tray). Makes the perfect cookie in my opinion!
Bake for a maximum of 13 minutes (the cookies should still be nice and soft in the middle and they will continue to cook when they cool). Bake only one tray at a time, this makes the result more even. While waiting for the oven to clear, place the batter in the refrigerator. Do this until the dough is used up, for me this recipe always makes 23 cookies.
After baking, the cookies look quite light, but be careful not to bake too long, otherwise they will be very crispy. Cool on the tray for about 2 minutes and then leave to cool completely on a rack.
You can also freeze the formed dough pieces (put them next to each other on baking paper, let them freeze and then pack the desired amount in freezer bags) so that you always have a supply in the house and do not have to worry about the ingredients.
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