This was my first attempt at making cookies this size, and I was surprised to find it was similar to making any other chocolate chip cookie recipe – except there’s MUCH MORE dough to manage. During mixing there were moments when I thought my KitchenAid was going simultaneously overflow and walk itself off the prep table, but once I remembered to lock the mixer head in place during operation, things went smoother.
I developed the recipe to use 4 cups of semisweet chips, but for the version you see pictured I replaced 2 cups with four bars of chopped Taza Gingerbread Cookie chocolate. This gave the cookies a touch of holiday flavor, which was appreciated by all who tasted them.
I found easy work of portioning the dough by the level 3/4 cups, which on a scale consistently weighed 7oz. The dough is not sticky at all, so you can press the dough in a 3/4 measure and then tap it back out onto a baking sheet.
It’s hard to adequately convey the size of these cookies in pictures with only milk bottles and like-sized cookies in the shot. So here’s a not-so-great cell phone pic of me holding a stack of just 5.
A full recipe makes 14 cookies, so be prepared to share the wealth!
The amount of chips and nuts to dough is just about perfect, which means every bite offers a little of each in the baked cookies. I’m happy to say that all of the oohs and aahs weren’t just for their appearance, but also for their flavor and texture!
Giant Walnut Chocolate Chip Cookies
Yields 14 cookies, 7 ounces each
A large standing mixer is recommended for this recipe. The amount of dough was almost too much for my 5 quart Artisan KitchenAid to handle (almost!). If you don’t have a large standing mixer, consider dividing the recipe in half for a more manageable quantity.
6 cups (720g) all-purpose flour
1 cup (135g) whole wheat flour
1 1/2 teaspoons fine grain sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 lb. unsalted butter, at room temperature
1 1/2 cups (300g) granulated sugar
1 1/2 cup (320g) light brown sugar, lightly packed
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups walnut halves
**Extra semisweet chips and walnuts, optional
Preheat oven to 350°F. Cover your largest baking sheet with parchment paper. I used 12×18 sheet cake pans.
In an extra-large mixing bowl, combine the flours, salt, baking powder and baking soda. Whisk together until combined.
In the bowl of an electric mixer fitted with the paddle attachment, place the butter, granulated sugar and brown sugar. Mix together on medium speed until fluffy. Scrape down bowl and return to medium speed; add eggs one at a time while the mixer runs. Add the vanilla extract.
Add the flour mixture to the creamed butter mixture. Mix on low speed until the dough begins to come together. Add 4 cups chocolate chips and 2 cups walnuts to the batter. Mix again until the ingredients are well dispersed. The finished dough should not be sticky.
Scoop cookie dough by the level 3/4 cups, or using a kitchen scale weigh dough into 7 oz. portions. Place 6 cookies well-spaced on 12×18 baking sheets, or 4 cookies on 10×15 sheets. Top each dough mound with extra chips and walnuts if desired (this is optional, but makes the cookies look yummy).
Bake cookies for 20-22 minutes, or until they are fragrant and lightly golden around the edges. Let cool on pans 5 minutes before transferring to a wire cooling rack.
Store cookies in an airtight container.
This recipe was inspired by the Levain Bakery walnut-chocolate chip cookie, and developed from researching more than a dozen jumbo cookie recipes.