Big chewy chocolate chip cookies


I love cookies. But lately my sweet tooth isn’t satisfied with tiny little “cookies” from a bag. Store-bought cookies are just too hard and bland for me. So I was on the quest for the ultimate chocolate chip cookie.

It had to be huge.


I wanted it wide and fluffy, so it needed baking soda and powder. It had to have tons of chocolate and nuts. And I knew if I wanted it to taste awesome it needed real butter. It also needed cake flour or bread flour to make it light and airy. And I finally made the perfect cookie the week before I had my baby girl.


These chocolate chip cookies are the biggest yummiest chocolate chip cookies that I’ve ever tried. So pour yourself a tall glass of milk and enjoy!!


*Oh, there is real flour, real butter, real nuts, real chocolate and probably some dairy in that chocolate. This is a dream come true for me, but those with allergies will probably want to make a lot of substitutions.DSC_0646


  • 3 c bread flour
  • 1 tsp baking powder
  • 1 /4 tsp baking soda
  • 3/4 tsp kosher salt
  •  1 c unsalted butter, cold and cut into cubes
  • 3/4 c + 4 tsp light or dark brown sugar
  • 1/2 c granulated sugar
  • 2 eggs, cold
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 c semi-sweet chocolate chips (Ghiradelli)
  • 1/2 c chopped Hershey’s special dark w/almonds NUGGETS
  • 1 c walnuts, toasted and coarsely chopped


  1. Line a baking sheet (or three, in my case) with aluminum foil.
  2. In a medium bowl, whisk together the flour, baking soda, powder and salt. Set aside.
  3. Using an electric mixer, beat the butter until smooth on high, about 1 min. Add both sugars to the bowl, beat another 1-2 mins until combined. Scrape down bowl and beat 1 more min. Gradually add the eggs, vanilla extract and almond extract and continue beating on medium speed. Scrape down bowl again with spatula. Reduce speed to medium/low and gradually add flour mixture. Stir in chocolate chips, nuggets and walnuts.
  4. Divide the dough into roughly about 12 pieces, by grabbing a big handful and roughly shaping it into a ball (will look a little lumpy). Place them on the prepared baking sheets. Stick in the refrigerator for 30 mins (don’t skip this step or they won’t harden up right).
  5. Meanwhile, preheat oven to 375 degrees F. Bake for 18-24 mins, or until light golden brown on top. Let cool for 5 mins on baking sheet before transfering to cookie sheet to finish cooling. Store leftovers in an airtight container, up to 4 days.

Hah, like you’ll have leftovers. 😉

I’m blessed to live in a house without any major food allergies, so we eat this as is.

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