I’ve been searching for the perfect chocolate chip cookie recipe for years. I’ve had plenty of amazingly delicious chocolate chip cookies, but have never been able to make the recipe my own. Some people swear by the Toll House recipe on the back of the package of chocolate chips. Others have a recipe that’s been passed down in their family for 723 years. But for some reason, a good chocolate chip cookie has alluded my baking repertoire, despite the recipes and tips that have been thrown my way. They’re either too flat, too hard, too gooey, never perfect. I am a bit of a chocolate chip cookie snob, and have dejectedly defended my lackluster attempts…until these.
The dough is sweet and light, the chocolate chips are plentiful, and the walnuts, wow. This is actually a copycat recipe of the massive, famous Levain Bakery chocolate chip cookies, but you don’t need to know that cookie to appreciate this one. Trust me, it’s good. I think the key to keeping them puffy and not falling flat is using COLD butter. Yes, I usually preach about the benefits of room-temperature butter, especially for cupcakes, but using cold butter in this recipe really makes a difference. If I’m baking these in batches, I usually stick the bowl in the fridge while the first batch is baking. I’ve even heard of people freezing pre-formed cookies before baking. Chocolate Chip Walnut Cookies (adapted from Parsley, Sage & Sweet) 2 3/4 all purpose flour 1 teaspoon salt 1 teaspoon baking powder 1/4 tsp baking soda 2 sticks cold and cubed unsalted butter 1/2 cup granulated sugar 1 cup light brown sugar 1/2 cup dark brown sugar 2 eggs 1 cup semisweet chocolate chips 1 cup milk chocolate chips 1 cup walnuts, lightly toasted Baking Temperature: 375 degrees Baking Time: 12-15 minutes
- In a medium bowl, combine the flour, salt, baking soda, and baking powder until combined.
- In a large bowl, cream the butter and sugars until blended and fluffy, about 3-5 minutes.
- Add eggs one at a time until just incorporated.
- Stir in flour mixture until combined.
- Gently fold in chocolate chips and walnuts.
- Divide dough into 2-tablespoon-sized mounds. Place each on a parchment-lined baking sheet and bake for 12-15 minutes until lightly golden brown.
- Remove from over and allow cookies to cool on wire rack
Makes about 30 cookies What’s YOUR favorite chocolate chip cookie recipe? Share in the comments!