These Jumbo Chocolate Chip Walnut Cookies are your go-to fix for when you want a HUGE chocolate chip walnut cookie with a firmer, slightly crisp outside and a super gooey, almost cookie-dough like center. Is there such a thing? Yes, there is, and it’s totally possible to make them at home.
I’m sure you’ve heard of Levain Bakery in NYC. You’ve probably even been there. Although I haven’t been to this world famous bakery yet, it IS on my foodie bucket list of delicious places to experience. A few weeks back YouTube recommended an episode to me based on the best cookies in NYC, and of course Levain Bakery was featured. They went into detail about how the cookies were made and how incredibly delicious they are. Since I probably won’t find myself in NYC anytime soon (but who knows?!) I felt called to try to make something similar at home. So while these aren’t necessarily a Levain copy-cat cookie, they are definitely my inspiration for such a colossal cookie.
Seriously though, look at that center?! Imagine splitting this cookie open to find the gooey-ist center with melted chocolate chips and tasty walnuts. It sounds almost to good to be true. The massive size of this cookie makes it perfect for cookie sundaes and of course, sharing – but with how good these babies are I bet you won’t want too!
take your time with these cookies
When it comes to making the dough for this recipe it hardly requires any time at all. We’re not even waiting for the butter to soften to room temperature. However, patiently waiting comes into play with 2 things:
1) the cookie dough NEEDS to chill in the refrigerator
2) the cookies need to cool and set after they’re baked
As far as the cookie-dough chilling is concerned, I highly recommend letting the cookie dough chill overnight. BUT, letting it chill 4 to 6 hours should be enough time to let the dough set, the flavors mesh together, and the dough will be firm enough that it doesn’t spread too much when baking.
As far as cooling time after the cookies have baked, you’ll want to let these cookies cool for about 45 minutes after you take them out of the oven. I know, I know – it can feel like torture just waiting 5 minutes for fresh cookies to cool coming out of the oven but if you bit into these too soon, they fall apart on you. After 45 minutes the center is still warm and gooey. After an hour they’re still warm and gooey but a little firmer and hold together even better.
a few other things to mention:
When it comes to these cookies, we’re not playing around when it comes to size. These cookies are massive & heavy! Once you’ve made the dough it’s time to scoop the dough into the proper size ball and chill them in the refrigerator. Use a 1 cup measure (yes a whole 1 cup!!!) to get the right amount of dough. Use a spatula or large spoon to fill the 1 cup measure and then plop that amount of dough onto a plate of baking sheet to chill. You can roll the dough into a ball but it doesn’t have to be a perfectly circular ball. Edges, uneven sides, dents are welcomes here. This way the cookie just bakes BIG and doesn’t spread as much during baking AND it gives a more authentic bakery-style cookie look.
- 1 cup 2 sticks unsalted butter (cut into cubes)
- 3/4 cup light brown sugar packed, dark brown sugar would be great too
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup bread flour
- 1 and 3/4 cup all purpose flour
- 1 teaspoon baking
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chopped walnuts
- 2 cups semi sweet chocolate chips
- In a large bowl combine your dry ingredients; bread flour, all purpose flour, baking powder, baking soda, and salt. Give the dry ingredients a quick whisk to combine them and set aside.
- In a separate large bowl combine the butter, and both sugars. Using a handheld electric mixer or a stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium speed for 2 to 3 minutes. Scrape down the sides of the bowl. Add in the eggs and vanilla extract, continue mixing until thoroughly combined. Scrape down the sides of the bowl once more. Slowly add in the dry ingredients and mix everything together on low speed just until the cookie dough forms. Cookie dough will be thick and sticky. Fold in the chopped walnut and chocolate chips.
- Line a baking sheet with parchment paper. Use a 1 cup measure to scoop the cookie dough into balls. Place the mounds of cookie dough onto the baking sheet (you don't have to roll them into perfectly shaped balls) and cover them with plastic wrap. Place in the refrigerator to chill for 4 to 6 hours or overnight.
- Preheat oven to 400 degrees. Line a separate baking sheet with parchment paper and place to 3 or 4 mounds of cookie dough onto the baking sheet, giving them 3 to 4 inches of space in between each cookie. Bake in the oven for 16-18 minutes. The outside of the cookie should be golden brown in color and appear firm or fully baked but the center will still be cookie-dough like. Do NOT over bake the cookies. When you take the cookies out of the oven leave them to cool directly on the baking sheet. Allow the cookies to cool for about 45 minutes. They'll still be warm and gooey on the inside but if you try to dig into them before they may fall apart because of the structure of the cookie. Give them time to set.
- Leftover cookies can be stored in an airtight container. These cookies are best served the same day you bake them. Cookie will stay soft in the center but the center will become firmer the longer they sit.