752 minutes
Huge, chewy cookies packed with chocolate chips and walnuts, with a distinctive New York-style flair.
Unsalted American Butter, softened to about 65°F (18°C)
cups
Light brown sugar, firmly packed
cups
cups
tablespoons
teaspoons
teaspoons
teaspoons
pinches
Large Eggs, straight from the fridge
pieces
All Purpose Flour, spooned
cups
Assorted Chocolate Chips, not chopped chocolate
cups
Raw Walnut Pieces, raw
cups
1. Combine Ingredients and Mix
Combine the butter, light brown sugar, white sugar, vanilla extract, salt, baking powder, baking soda, and nutmeg in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to moisten the ingredients, and then increase to medium speed to incorporate air and achieve a fluffy texture. This process will take about 8 minutes, and you should pause halfway to scrape down the sides of the bowl and the paddle. The mixture should be soft, fluffy, and pale, which indicates it is well mixed.
2. Add Eggs
Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This helps in achieving a smooth dough.
3. Add Flour, Chocolate Chips, and Walnuts
Once the eggs are well mixed, reduce the mixer speed to low and add the flour all at once. Follow this by adding the chocolate chips and walnut pieces. Mix until the flour is just incorporated and the chocolate chips and nuts are evenly distributed throughout the dough.
4. Shape and Chill Dough
Divide the dough into 8 equal portions, each about 170g (6 oz), and round them into smooth balls. Wrap each dough ball in plastic wrap and refrigerate for at least 12 hours, or up to a week. This chilling period is crucial as it solidifies the fat in the dough, preventing the cookies from spreading too much during baking and enhancing their flavor.
5. Preheat Oven and Prepare Baking Sheet
When you are ready to bake, preheat your oven to 350°F (180°C) and adjust the oven rack to the middle position. Line an aluminum half-sheet pan with parchment paper.
6. Arrange Dough on Baking Sheet
Arrange up to 4 portions of the cold dough on the prepared pan, and if desired, sprinkle the tops lightly with extra salt.
7. Bake Cookies
Bake the cookies at 350°F (180°C) for about 22 minutes, or until they are puffed and lightly browned, and their internal temperature reaches 175-185°F (79-85°C). This baking time and temperature ensure that the cookies achieve the ideal texture.
8. Cool and Enjoy
Once baked, let the cookies cool directly on the baking sheet until they are no warmer than 100°F (38°C). This cooling step allows the cookies to set properly and lets the flavors develop fully.
Sprinkle flaked sea salt on top of the cookies before baking for a sweet and salty contrast.
Sprinkle coarse sea salt on top before baking for flavor contrast.
Use a mix of dark, milk, and white chocolate chunks, or try chocolates with different cocoa percentages or infused flavors like orange, mint, or espresso.
Experiment with milk, dark, or white chocolates, chocolate chunks, M&Ms, or cocoa nibs.
Use browned butter instead of regular melted butter for a caramel-like depth.
Chilling the dough for at least 12 hours (and up to 72 hours) before baking allows the flour to fully hydrate and results in a more complex flavor and improved texture. The cookies will spread less and have a deeper caramelized taste.
Use high-quality butter (preferably European-style), artisan chocolate with a preferred cocoa content, and fresh, raw walnuts. The quality of your vanilla extract will also make a noticeable difference.
Ensure your butter and eggs are at room temperature to create a uniform, emulsified dough that results in cookies with the proper texture.
Cream the butter and sugars long enough to incorporate air and dissolve the sugar, but mix the flour just until it’s incorporated to avoid developing too much gluten.
Use a kitchen scale to divide the dough into evenly sized portions for consistency and even baking.
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