Description
Recreate New York City’s legendary jumbo cookies with cold butter, cornstarch, and molten dark chocolate. Perfectly soft centers, craggy exteriors, and toasted walnuts deliver bakery-quality results in under 30 minutes.
Ingredients
115g (1/2 cup) unsalted butter, COLD and cubed
190g (1 cup) light or dark brown sugar, packed
150g (3/4 cup) granulated sugar
10g (2 1/2 tbsp) cornstarch
250g (2 1/2 cups) all-purpose flour
1 tsp salt
2 large room-temperature eggs
2 tsp non-alcoholic vanilla extract
200g chopped dark chocolate (not melting chocolate)
45g chopped toasted walnuts (or pecans)
Instructions
In a stand mixer, cream cold butter with both sugars until crumbly using a paddle attachment. Add cornstarch, flour, and salt; mix on low until just incorporated. Add eggs one at a time, mixing until smooth. Mix in non-alcoholic vanilla extract. Fold in chocolate and walnuts by hand. Chill dough for 1 hour. Preheat oven to 190°C (375°F). Scoop 140g mounds (8 total) onto parchment-lined baking sheets. Flatten slightly with your palm. Bake 13-14 minutes until edges are golden and centers appear set. Cool 5 minutes before serving.
Notes
Chilling dough is essential to prevent spreading. Use kitchen scale for perfect portioning. Cookies improve in flavor by 1 hour after baking. Store in airtight container for 3-4 days.
Freezable for up to 3 months.
- Prep Time: 15
- Cook Time: 14
- Category: Easy & Delicious Homemade Cookie Recipes
- Method: Baking
- Cuisine: American