Recipe adapted from modern honey.com.
This is my second favorite recipe for Chocolate Chip Cookies (my favorite is Emeril Lagasse’s Big Chocolate Chip Cookies) However, when I want BIG, THICK cookies this is my go-to.
- 1 cup cold butter cut into small cubes
- 1 cup brown sugar
- 1/2 cup sugar (I prefer 3/4 cup brown and 3/4 cup white)
- 2 eggs
- 1 teaspoon vanilla (my addition)
- 1 1/2 cups cake flour (or all purpose flour is fine)
- 1 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 3/4 teaspoon Kosher Salt
- 2 cups chocolate chips
- 2 cups walnuts roughly chopped
- Preheat oven to 410 degrees (I prefer 350 so the cookies cook in the middle, otherwise they will be gooey in the middle)
- In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
- Add eggs, one at a time, mixing well after each one.
- Add vanilla extract and salt.
- In a separate bowl sift or whisk together flours, cornstarch and baking soda; add to mixing bowl and blend,
- Mix in chocolate chips and walnuts.
- Separate dough into large balls and place on lightly colored cookie sheet. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies. (I prefer to make them smaller – about 6 cookies per cookie sheet).
- Bake for 9-12 (15 minutes for lower temp) or until golden brown on the top. Let them rest for at least 10 minutes to set.