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The Bakery 100 · make it at home

Giant chocolate chip walnut cookies

1 hr 15 min, 20 min hands-on · 8 big cookies

Six-ounce cookies: tall, crisp at the edges, gooey in the middle, with big walnut pieces and pools of chocolate.

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The real one

You need

• 225 g cold unsalted butter (2 sticks), cubed
• 200 g light brown sugar (1 cup)
• 100 g sugar (1/2 cup)
• 2 large eggs, cold
• 1 tsp vanilla
• 250 g all-purpose flour (2 cups)
• 120 g cake flour (1 cup) (or more all-purpose)
• 1 tsp cornstarch
• 3/4 tsp baking soda
• 1 tsp salt
• 300 g dark chocolate chips or chunks (2 cups)
• 200 g walnuts (2 cups), roughly broken

How to make it

1. Cream (3 min): Beat the cold butter with both sugars on medium just until combined and creamy, about 2 minutes. Don't make it fluffy.
2. Eggs (1 min): Beat in the eggs one at a time with the vanilla, just until mixed.
3. Dry (2 min): Mix both flours, cornstarch, soda and salt and add on low until barely combined. Stir in chocolate and walnuts by hand.
4. Portion and chill (40 min): Weigh into 8 balls of about 170 g (6 oz). Keep them tall and craggy, not smooth. Chill at least 30 minutes, or freeze for later.
5. Bake (12 to 14 min): Heat the oven to 205C (400F). Bake 4 per lined tray, far apart, for 12 to 14 minutes, until golden brown on the outside but still soft and pale in the very middle.
6. Rest (15 min): Leave them on the tray 15 minutes; they finish setting there.

Tips

• Cold butter, cold eggs and a short mix are what keep them tall.
• Underbake: they keep cooking on the hot tray.

Chef Amazing's own home version of chocolate chip cookie, in our words; not any bakery's recipe.