So there’s this trendy bakery in New York City that is known for huge, rich cookies (the crowd favorite is chocolate chip-walnut). The problem is that the line is really long and the cookies are expensive.
So, J and I have been making our own versions of these cookies! There are a lot of copycat recipes online. This is the result of combining a few of them. The Brown-Eyed Baker one was a major contributor, but doesn’t have enough walnuts or chocolate chips in it and mysteriously calls for baking soda despite no acid in the other ingredients.
Chocolate chip walnut cookies
- 3 cups flour
- 1 tsp cornstarch (or other refined cooking starch)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1 cup butter
- 3/4-1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups chocolate chips
- 2 cups coarsely chopped walnuts
- Cream butter and sugar. Add eggs and vanilla.
- Mix the dry ingredients. Add to the butter-sugar mixture. Add the chocolate chips and walnuts.
- Bake cookies 10 min at 375°F (small cookies will be done, large cookies will be gooey).
Substitutions
- The sugar together with the chocolate chips can make the cookies too sweet. You might consider reducing the amount of sugar in subsequent batches.
- But don’t reduce the sugar if leaving out the chocolate chips.
- Try leaving out the baking soda or powder. Another recipe we used only called for soda, which seems wrong.
- Type of flour called for also varies by recipe. One reference called for all bread flour, and another half cake and half all-purpose.