New York City’s chocolate chip cookies are big chocolatey handfuls of heaven.
These behemoths are soft, gooey, and packed with crunchy walnuts and two kinds of chocolate pieces.
Transfer dough balls to an airtight container; cover.
Credit: Jason Donnelly
Store in the refrigerator up to 1 week or freeze up to 3 months.
When you’re ready to enjoy, bake the refrigerated dough as directed.
Bake the frozen dough at 375F 16 to 18 minutes.
In a large bowl stir together butter and both sugars.
Beat in eggs, one at a time, until combined.
Stir in flour mixture until combined.
Stir in walnuts and chocolate chips.
Cover and chill dough 1 hour.
Portion dough into heaping 1/3-cup balls (14 dough balls).
Cover and chill dough balls 30 minutes.
Preheat oven to 400F.
Line two cookie sheets with parchment paper.
Evenly space seven dough portions on each cookie sheet.
Bake 13 to 14 minutes until golden.
Cool on cookie sheets 15 minutes.
All recipes were independently created and have not been reviewed or approved by any other parties.
2,000 calories a day is used for general nutrition advice.
