(Best-ever)Chocolate Chip Cookies… with toasted walnuts.
I realize I’ve posted a few chocolate chip cookie recipes in the past. And they are all great. But you know, I just had to share this recipe, because, well, I’m partial to it. You see this recipe came about one day when I needed to bake some cookies to give as a gift. Ended up using what I had on hand… and well, the cookies were the best! And of course, that’s the reason behind the “best-ever” in the title:). I’ll be honest, I really didn’t come up with the recipe on my own… well, let me backtrack a bit, it is
my recipe, but I have to give credit to the inspirational recipe… the famous NY Times Chocolate Chip Cookie
. I think it’s only fair:). So, I sort of took a look at the NYT recipe, and from there I adjusted quite a few ingredients. Quite a few, actually… and came up with this delicious chocolate chip cookie recipe that I’ve made a few times in a matter of a week.
OK, for a split second I even thought not to share this recipe… I figured, well, maybe I’d just keep the recipe to win a contest or something:)… but I knew that was selfish, so the split second passed, and here I am sharing the recipe. You may or may not think it’s the “best-ever” chocolate chip cookie… I know we all have our favorites, and what I might like, well, you might not. Some people prefer a crispy chocolate chip cookie, others prefer a soft version… and some like their cookies crispy on the outside and chewy on the inside. Oh, and some do not like nuts in their cookie, others love nuts.. and some don’t like so many chocolate chips. So, you see, a certain recipe will definitely not please everyone. And I am well aware of that. But, you never know if this will be a favorite… it’s always worth a try:).
This chocolate chip cookie is crispy on the outside, and thick and chewy on the inside. It’s just big enough to make it a gourmet-style cookie… and the extra chocolate makes it super chocolaty. And if you are wondering, the coconut oil and cinnamon don’t overpower the cookies, it’s quite light in flavor… just elevates the cookies to a new level. And the batch makes a ton of dough! I’ve been able to freeze cookie dough balls and bake as needed. The recipe is just perfect for gift giving… especially when you want to brighten someone’s day… even the fridge repairman who happens to come around lunch time:).
To make the cookies look like they came from the bakery, you really must add those extra few chocolate chips on top when the cookies come out of the oven… it’s essential for making a “pretty” cookie. So here is my own personal recipe for the best ever chocolate chip cookie…. according to me. Loved, loved these cookies. Hope you enjoy…
You will need: makes about 28 large( 2.5 oz) cookies
- Note: ounce measurements is what I weighed out on my scale… after I measured it in cups.
- Tip: For chocolate chips I like to use the wider chips… 60% dark in Ghiradelli brand and milk chocolate in Guittard brand. You can use all dark chips to cut down the sweetness of the cookies, if you prefer.
1 2/3 cups(8 oz) bread flour
1/3 cup(1 oz) cornstarch
1 2/3 cups(8 oz) all purpose flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 tsp kosher salt
1/4 tsp ground cinnamon
1 1/4 cup light brown sugar, packed
1 cup sugar
1 cup(8 oz) unsalted butter
1/4 cup(2 oz) cold coconut oil( if you don’t have, can use butter)
2 ex-large eggs
1 TBS vanilla bean paste(or extract)
1/4 tsp almond extract( if you really like almond, can increase to 1/2 tsp)
3 1/2 cups chocolate chips( I use 2 cups guittard milk chocolate+1 1/2 cups semisweet)
1 cup(3.5 oz) walnut pieces, toasted and then chopped
extra chocolate chips for topping at the end (about 3-5 chips per cookie)
- Make dough at least 24-72 hours ahead before baking. You can get away with overnight(12 hours or so), if in a time crunch. But ideally, the cookie dough should rest at least 24 hours… makes for a better cookie all around… doesn’t flatten out as much and flavors intensify.
1. Whisk flours, cornstarch, baking soda, baking powder, cinnamon and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream the butter, solid coconut oil* and sugars together until very light, about 5-7 minutes. You do not want to see any white specks from the coconut oil.
* I keep my coconut oil refrigerated, so it’s a bit harder to “scoop” out, but I leave it at room temp a bit and use a knife(fork) to remove the hardened coconut… and then measure out. I haven’t tried this recipe with melted oil.
3. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla and almond extract.
4. Reduce speed to low, add dry ingredients and mix until just combined.
5. Add chocolate chips and walnut pieces… mix gently until incorporated.
6. Cover bowl with plastic wrap and refrigerate for 24 to 36 hours. Makes a lot of dough, so you can bake in batches… can be refrigerated for up to 72 hours. Or you can freeze formed dough balls.
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
1. Remove dough from fridge. Scoop 2.5-ounce mounds of dough and from into balls. I like to sort of clump up the dough in a scraggly-looking sort of way… and not roll it too smooth. This will make the cookies have those small bumps.
2. Place cookie balls( you can flatten them ever-so-lightly, if you like) on cookie sheet… about 6 cookies… you might be able to squeeze 7, even 8, if you really try hard:)
3. Bake in preheated oven… about 12 minutes, or until lightly golden and still soft in the middle.
4. Remove cookies from oven, and place 3-5 chocolate chips on top(nudging them into the dough ever so lightly), allow to cool on sheet for about 5-8 minutes, then remove cookies and cool completely.
5. Repeat with remaining dough, and bake more cookies, or you can reserve the dough for another day… or freeze.( I like to shape the cookies and then freeze.)