Ingredients
1 cup (2 sticks) unsalted butter, cold and cubed
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp salt
2 cups semi-sweet chocolate chunks (or chips)
1 cup walnuts (optional, but authentic NYC bakeries often use them)
Instructions
Cream the butter and sugars
In a large bowl, beat cold cubed butter with brown and white sugar until creamy.Add eggs and vanilla
Mix in eggs, one at a time, then stir in vanilla extract.Mix dry ingredients
In a separate bowl, whisk flour, baking powder, baking soda, and salt. Slowly add to the wet mixture.Fold in chocolate and walnuts
Gently stir in chocolate chunks and walnuts. The dough will be thick.Shape and chill
Scoop large portions (about 4 oz each), roll into balls, and chill on a baking sheet for 30 minutes.Bake
Preheat oven to 375°F (190°C). Bake for 15–18 minutes until edges are golden and centers slightly soft.Cool and serve
Let cookies cool on a wire rack before serving warm with milk or coffee.
Notes
Chilling the dough is crucial for a thick, bakery-style texture.
Swap walnuts with pecans or skip nuts for a nut-free version.
For extra gooey cookies, press a few chocolate chunks on top before baking.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 jumbo cookie
- Calories: 450
- Sugar: 31g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg