I love cookies. But lately my sweet tooth isn’t satisfied with tiny little “cookies” from a bag. Store-bought cookies are just too hard and bland for me. So I was on the quest for the ultimate chocolate chip cookie.
It had to be huge.
I wanted it wide and fluffy, so it needed baking soda and powder. It had to have tons of chocolate and nuts. And I knew if I wanted it to taste awesome it needed real butter. It also needed cake flour or bread flour to make it light and airy. And I finally made the perfect cookie the week before I had my baby girl.
These chocolate chip cookies are the biggest yummiest chocolate chip cookies that I’ve ever tried. So pour yourself a tall glass of milk and enjoy!!
*Oh, there is real flour, real butter, real nuts, real chocolate and probably some dairy in that chocolate. This is a dream come true for me, but those with allergies will probably want to make a lot of substitutions.
- 3 c bread flour
- 1 tsp baking powder
- 1 /4 tsp baking soda
- 3/4 tsp kosher salt
- 1 c unsalted butter, cold and cut into cubes
- 3/4 c + 4 tsp light or dark brown sugar
- 1/2 c granulated sugar
- 2 eggs, cold
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 c semi-sweet chocolate chips (Ghiradelli)
- 1/2 c chopped Hershey’s special dark w/almonds NUGGETS
- 1 c walnuts, toasted and coarsely chopped
- Line a baking sheet (or three, in my case) with aluminum foil.
- In a medium bowl, whisk together the flour, baking soda, powder and salt. Set aside.
- Using an electric mixer, beat the butter until smooth on high, about 1 min. Add both sugars to the bowl, beat another 1-2 mins until combined. Scrape down bowl and beat 1 more min. Gradually add the eggs, vanilla extract and almond extract and continue beating on medium speed. Scrape down bowl again with spatula. Reduce speed to medium/low and gradually add flour mixture. Stir in chocolate chips, nuggets and walnuts.
- Divide the dough into roughly about 12 pieces, by grabbing a big handful and roughly shaping it into a ball (will look a little lumpy). Place them on the prepared baking sheets. Stick in the refrigerator for 30 mins (don’t skip this step or they won’t harden up right).
- Meanwhile, preheat oven to 375 degrees F. Bake for 18-24 mins, or until light golden brown on top. Let cool for 5 mins on baking sheet before transfering to cookie sheet to finish cooling. Store leftovers in an airtight container, up to 4 days.
Hah, like you’ll have leftovers. 😉
I’m blessed to live in a house without any major food allergies, so we eat this as is.