If you’re looking for cookies with plenty of WOW factor, then you might want to bookmark this recipe. These cookies weigh in at a whopping 7 ounces each, which means they’ll garner lots of attention at your next cookie swap or holiday party.
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.
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.
Notes
This recipe was inspired by the Levain Bakery walnut-chocolate chip cookie, and developed from researching more than a dozen jumbo cookie recipes.
Keyword english walnuts, giant cookies, levain bakery