What’s more comforting than a warm, chocolate chip cookie? One that has nostalgia tied to it. I’ll never forget the first time I traveled to NYC by myself. I was 23 years old & eager to explore. At this point in my life, I really loved traveling alone. Thankfully I came from a family who valued travel & really understood how it can help you grow in ways you wouldn’t otherwise. In fact, the very first place I ever traveled to was from Miami to NYC with my parents in 3rd grade.
I remember boarding the plane and my mom let me have the window seat. She sat in the middle & passed me a piece of Juicy Fruit. She said, “Just keep chewing especially when we are taking off to go up into the air. It will help with the ear-popping!” Mortified, I was extremely concerned that my little ears were about to pop off of the sides of my head as we ascended into the air! My dad had gone off to find the bathroom & finally returned to his seat. He leaned in, looked at me with his reassuring smile topped with his 90s dad ‘stache. We were off! I put on my Sony headphones & watched the ground fall away from us. In that moment, I was hooked! I had officially caught the travel bug before my adventure had even begun. New York City had a little piece of my heart forever.
When I was exploring NYC for the first time solo, I remember just wandering around Manhattan without a plan or care in the world. As I worked my way to 74th street, I could smell the sugar in the air. My nose led me down the street only to find a set of stairs inviting me to what looks like a storefront? I wasn’t entirely sure. Cookies! It was all cookies. I ordered 2 of their classic chocolate chip & ate half of one before I walked out the door. Mind you, it was only about 7 feet from the register. I couldn’t believe how DECADENT these bad boys were!
Riding that sugar rush all the way to Times Square I ended up at the Hershey Store but that’s another story for another time. Below is a recipe I whipped up to share with you & extend some gratitude to Levain Bakery for introducing me to that THICC COOKIE LIFE.
Prep time: 20 minutes
Cook time: 10 minutes
Every chocolate chip cookie lover’s dream filled with semisweet chocolate chunks + walnuts.
– 1 Cup Cold Unsalted Butter – cubed (226g)
– 1 Cup Brown Sugar – (230g)
– 1/2 Cup Granulated Sugar – (125g)
– 2 Eggs – Room Temperature
– 1 Tsp Pure Vanilla Extract
– 1 1/2 Cups Cake Flour – (225g)
– 1 1/2 Cups Unbleached All Purpose Flour – (240g)
– 1 Tsp Cornstarch
– 1 Tsp Baking Soda
– 1/2 Tsp Kosher Salt
– 2 Cups Semi-sweet Chocolate Chunks – (295g)
– 2 Cups Walnuts (or Pecans) – Chopped – (190g)
1. Preheat Oven to 425 degrees Fahrenheit – turn down to 400 degrees Fahrenheit before you put the cookie dough in the oven!
2. In a large mixing bowl, whisk together flours, baking soda, salt, & cornstarch. Fold in chocolate chunks & chopped walnuts. Set aside.
*TIP: If you don’t have cake flour on hand that’s okay. You can make your own! For 1 Cup of Cake Flour – measure out 1 Cup of All Purpose Flour & take out 2 tbsp. Replace with 2 tbsp of cornstarch. Whisk & sift. That is actually what I did for this recipe. But if you have cake flour, I would definitely recomment using it!
3. In a large standmixer bowl, cream together cold butter and sugars in your standmixer with the paddle attachment.
4. Cream the butter & sugar together on (3) for 2
minutes. Increase speed to (7) for 3 minutes. Increase speed lastly to (10) for 2 minutes until light & fluffy. Scrape bowl in between speed increases.
*TIP: It is important you use cold butter. Typically, I will use room temperature butter to cream the sugars with my cookie dough recipes but I have found that when you use cold butter you get more of that dense, doughy mound & the cookies to not spread as much.
5. Add eggs one at a time beating them for 20 seconds in between each addition. Make sure to scrape the bowl with a rubber spatula in between additions.
6. Add vanilla extract after last egg is added & beat for 15 seconds on high.
7. Dump in the flour, chocolate, walnut mixture. Yep, all at once.
8. Set standmixer to (stir) and slowly incorporate flour chocolate mixture.
9. Mix until just combined – it is okay if not all of the flour is incorporated.
10. Scrape the bowl & paddle attachment & fold remaining batter to finish incorporating.
*TIP: Do NOT over beat the dough! It will make it tough. Thankfully, adding the cornstarch + cake flour will lend a more tender crumb because there is less gluten. The more you beat any dough that has gluten in it, the tougher it will become. Bread? Yeah knead it & develop that gluten! Tough cookies? Well, that doesn’t always translate well.
11. Portion out dough into 10 large balls and place on a light aluminum cookie sheet lined with parchment. For standard home ovens, use two cookie sheets & put 5 dough balls on each tray.
12. Bake for 5 minutes then rotate the trays & move them to opposite racks.
13. Bake for another 5-7 minutes until top of all cookies are a deep golden brown. This is important to make sure that the outside of the cookie can structurally hold itself together instead of being a par-baked cookie dough ball!!
14. Remove from the oven & carefully drop the pans on a countertop above 8 inches over the counter. Trust me! Then allow the cookies to cool and rest on pan for at least 15 minutes.
15. Be careful to not bite into a large pocket of cookie dough lava.
RECIPE NOTES: You can make smaller portions. IE: You can half the amount of dough per cookie to yield about 20 smaller cookies. Just make sure to decrease the bake time by at least 2 – 3 minutes depending on your oven.
STORING INSTRUCTIONS: Store in an airtight container for up to 5 days. Freeze baked cookies for up to 1 month. Freeze pre-portioned cookie dough in an airtight container lined with parchment paper for up to 2 months.
Please leave comments & feedback below!!!!
Owner & Founder of The Humble Bee Shoppe