Description

These monumental six-ounce chocolate chip cookies are packed with toasted walnuts and a blend of rich chocolate chips for an indulgent, bakery-style texture. A patient twelve-hour chill and a hint of earthy nutmeg create a sophisticated flavor profile that is both comforting and wholesome.

Ingredients

1 cup (227g) unsalted American butter, softened to 65°F
3/4 cup toasted white sugar
3/4 cup light brown sugar, packed
1 tablespoon real vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon grated nutmeg
2 large cold eggs
3 1/2 cups all-purpose flour
2 cups assorted chocolate chips
2 cups raw walnuts or pecans, coarsely chopped

Cook Mode Prevent your screen from going dark

Instructions

In a stand mixer, combine the softened butter, toasted white sugar, light brown sugar, vanilla, salt, baking powder, baking soda, and grated nutmeg.
Beat the mixture on medium speed for approximately 8 minutes until it becomes exceptionally pale and fluffy.
Add the cold eggs one at a time while the mixer is running, ensuring each is fully incorporated before adding the next.
Turn the mixer to low speed, add the flour all at once, and mix just until the white streaks disappear.
Fold in the assorted chocolate chips and chopped walnuts until evenly distributed throughout the dough.
Divide the dough into 8 equal portions (roughly 6 ounces or 170g each) and roll them into smooth balls.
Wrap the dough balls tightly and refrigerate for at least 12 hours to allow the flavors to develop and the flour to hydrate.
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
Place the cold dough balls on the sheet with ample space between them and bake for 22 minutes.
Use a digital thermometer to ensure the centers have reached between 175°F and 185°F before removing from the oven.

Notes

To ensure even baking for such massive cookies, always use a kitchen scale to measure each portion to exactly six ounces. If you prefer a cleaner look, reserve a few chocolate chips to press into the tops of the dough balls immediately before they go into the oven.

Prep Time: 25 mins
Cook Time: 22 mins
Category: Dessert
Method: Baking
Cuisine: American