I first heard about this cookie from my daughter who has learned wisely about cookies from her mother. She visits New York quite often and this is a staple part of her diet – which worries the heck out of us, whenever she is there. This is – make no mistake about it, a rich cookie no matter what size you make them. They are supposed to be big to give you that unbelievably soft gooey inside and crispy outside that when cracked open, oozes with melted chocolate, 2 cups worth, and barely cooked cookie dough.

I did try this cookie once – I recall my daughter giving me a bite – I’m not a big cookie eater, when she came for a visit. But I was again reminded of it when my friend in Minneapolis who is an amazing baker – check out her pictures on Instagram (@Andersl56mn), posted a picture (as well as where to find a video of it being made). There are so many recipes out there, all with minor changes, so after three attempts, I adjusted and took the best parts of each recipe to make this one.

One of the things that make this cookie recipe different from other equally delicious chocolate chip cookie recipes is that this starts with cold cubed butter. The second thing is the high baking temperature – 410f. I wish I could tell you 9 minutes works perfectly, but it varies depending on the size of the cookie being baked. I made three different sizes in this batch – 4 large – for the Instagram post (14 minutes), 15 small – single serving/3 bite cookies (11 minutes), and 6 medium (12 minutes) – I got tired towards the end and rather than make more smaller cookies, I had enough batter to make 6 medium size ones. I would say that 9 minutes would be the minimum amount of time. Finally there is no vanilla in these cookies – I was a skeptic, but the results speak for themselves. Add it in if you like (1 tsp), but I didn’t.

While I am not a big fan of milk chocolate chips I did stick with it for this recipe and one of the others. In my second attempt at these, I used dark chocolate – not the same end result. So milk chocolate is preferred and in these quantities of ingredients. This is a very easy to make and even easier to enjoy cookie even if you don’t get ooziness, it is still delicious. Great to make this weekend! As always – enjoy!

1 cup cold salted butter, cut into ¼ – ½” cubes
1 cup light brown sugar
½ cup white sugar
2 eggs, at room temperature
3 cups all-purpose flour
1 tsp cornstarch
¾ tsp baking soda
¾ tsp salt
2 cups milk chocolate chips
2 cups walnuts roughly chopped

Preheat oven to 410f and line a couple of baking trays with parchment – set aside
Using your stand mixer, cream the cubed cold butter with the sugars until mixed – a little grainy is okay
Add the eggs, one at a time, scraping down the bowl as needed and mixing well after each addition
Whisk together the flour, salt, baking soda and cornstarch – add to the butter mixture
Don’t over mix – just until it combines and the bowl looks clean-ish
Add the chocolate chips and nuts – this is difficult to stir by hand so I kept the paddle attachment and pulsed on low until mixed
I used a white handled ice cream scoop – I think it is the largest size to make 4 Instagram worthy sizecookies – put this on a separate tray
Don’t flatten the dough, it doesn’t spread much but will flatten slightly when baking
Eyeball the rest into roughly the same size balls or just make all of them the same size
Bake the smaller ones (golf ball size) for 9 – 11 minutes – rotate the trays half way through
Bake the larger ones for 12 – 14 minutes – rotate the trays half way through
Cookies should be golden on top – remove from the oven and let sit to allow them to set and hold when lifted – otherwise they will mush into a gooey treat
Note – I typically remove cookies from the oven when the cookies move easily on the tray when gently nudged – this is not the case with these ones – you have to trust your instincts. Worst case scenario, you have made an amazing new cookie!