There are cookies, and then there are COOOOKIES! I’m talking about those oversized, delicious American-style cookies. The kind you see all over social media, with people filming themselves stuffing them into their mouths in the most dramatic way possible. Of course, you don’t need to pull out a camera to enjoy one of these scrumptious NY-Style Walnut Chocolate Chip Cookies. Just sit back, grab a cookie and maybe pair it with a coffee (or a glass of milk)… and enjoy. Simple as that.
I’ll have to admit, I’m a huge fan of these American-style XXL cookies – and have been for decades, you could say. I first encountered these sweet treats during my time in Florida – long before Levain Bakery cookies (from New York) or Crumbl cookies took over social media. They didn’t exactly reinvent the wheel – they just marketed cookies exceptionally well.
My blog already features several recipes for these kinds of extra-large cookies. These Walnut Chocolate Chip Cookies are just a new addition to the collection. Inspired by the cookies from New York’s Levain Bakery, they really pack a punch: tons of flavor, plenty of sweetness, and an extreme number of calories. There’s no sugarcoating that – even though you might want to do. If you decide to bake and snack on these, you’ll have to be prepared to live with the »consequences«. Just kidding!
But in all seriousness – you should probably treat yourself to more than one cookie at a time on very rare occasions only. Luckily, most people find it difficult to eat more than that anyway. These cookies are truly massive. After finishing half a cookie, most people will likely find themselves needing to slow down… I speak from experience!
That said, don’t let this stop you from baking them for yourself or your guests. Every so often, you just have to treat yourself with something nice! And if there are any leftovers, they freeze perfectly, so you can simply thaw some frozen cookies and enjoy them another time. This way, nothing goes to waste, and you get to enjoy those extra calories in your meal plan for a good long while…
As you might be able to tell from the photos, the cookies are a bit softer on the inside. Some might even argue they aren’t baked enough – and, well, that would be (more or less) true. But that’s entirely intentional. The magic of these cookies lies in their unique texture: crispy on the outside and wonderfully soft on the inside.
This specific texture is achieved by freezing the dough before baking and using a relatively high baking temperature. The 180°C (356°F) fan-forced setting specified in the recipe is a bit higher than what you’d typically use for standard cookies. It’s necessary to ensure the frozen dough bakes through properly while giving the surface a nice, crisp finish.
By the way, you can store these cookies in the freezer both before AND after baking. I’ve mentioned before that baked cookies freeze perfectly, but the same goes for the raw dough. Since the dough needs to be frozen beforehand anyway, it’s not a problem if the dough balls stay in the freezer for a while. Just don’t overdo it – you probably shouldn’t wait years before finally getting around to baking them…
If you’re a fan of extra-large cookies, you’ll find plenty more recipes like this one here on the blog. Our (NY Style) Pumpkin Pie Spice Pecan White Chocolate Cookies are definitely worth a try, as are our delicious NY Style Nocilla Filled Chocolate Nougat Cookies. If it seems like everything from New York comes oversized… well, there might actually be some truth to that. Not kidding. Happy baking!
INGREDIENTS / ZUTATEN
(6 cookies)
1/2 cup (100g) brown sugar*
1/4 cup (50g) sugar (fine)*
1/2 cup (120g) cold butter, cut into small pieces
3.5 oz. (100g) semi-sweet chocolate*, coarsely chopped
8.5 oz. (240g) spelt flour*
1 tsp. baking powder
1/2 tsp. salt
1.8 oz. (50g) walnuts*, chopped
1 large egg
1 tsp. vanilla extract*
(6 Cookies)
100g brauner Zucker*
50g Zucker (fein)*
120g Butter (kalt), in kleinen Stücken
100g Zartbitterschokolade*, grob gehackt
240g Dinkelmehl (Type 630)*
1 TL Backpulver
1/2 TL Salz
50g Walnüsse*, gehackt
1 Ei (L)
1 TL Vanille Extrakt*
DIRECTIONS / ZUBEREITUNG
1. Add both sugars and the cold butter in small pieces to the bowl of a stand mixer. Mix on low until the butter and sugar have merged into streusels – you don’t want the sugar and butter to fully combine. Add the chopped chocolate and mix it in briefly. Combine the flour with baking powder and salt. Add the dry ingredients to the bowl and mix to combine. You want the mixture (once again) to look like streusels instead of a proper cookie dough. Next, add the chopped walnuts and mix them in briefly.
2. Lightly whisk the egg with the vanilla extract in a small bowl, then add this to the bowl of the stand mixer and mix everything until the streusels start sticking together. You want a very rough-looking dough. Divide the dough into six portions and shape them into balls. Transfer the balls to a freezer-safe container or freezer bag and place them in the freezer overnight.
3. Preheat the oven to 180°C (350°F) fan-forced. Line a baking sheet with baking parchment. Place the frozen dough balls with enough space in between on the baking sheet and bake the cookies for about 18-19 minutes – they should look nicely browned all around. Take them out of the oven and let them cool down on the baking sheet for a moment. If the cookies look a bit deformed, bring them into shape right after baking. Transfer the cookies to a wire rack and let them cool down completely.
1. Beide Zuckersorten und die kalte Butter in kleinen Stücken in die Schüssel einer Küchenmaschine geben. Auf niedriger Stufe mixen, bis sich aus Butter und Zucker Streusel gebildet haben. Die Zutaten sollten sich hier nur minimal verbinden. Die gehackte Schokolade dazugeben und kurz untermixen. Mehl, Backpulver und Salz vermischen und zur Schüssel dazugeben. Auch hier nur auf niedriger Stufe mixen – hier soll noch kein richtiger Teig entstehen, die Mischung sollte weiterhin eher nach Streuseln aussehen. Die gehackten Walnüsse dazugeben und kurz untermengen.
2. Das Ei mit dem Vanille Extrakt verquirlen, dann zur Schüssel dazugeben und verrühren, bis die Streusel anfangen, zusammenzuhalten – der Teig sollte recht grob und bröckelig aussehen, aber zusammenhalten, wenn man ihn in den Fingern zusammendrückt. Den Teig jetzt in sechs Portionen aufteilen und zu Kugeln formen. Die Kugeln in einen Gefrierbeutel oder eine Tupper packen und über Nacht in den Gefrierschrank legen/stellen.
3. Den Ofen auf 180°C (350°F) Umluft vorheizen. Ein Backblech mit Backpapier auslegen. Die gefrorenen Teigkugeln mit genügend Abstand zueinander auf das Backblech setzen und die Cookies dann für etwa 18-19 Minuten backen – die Cookies dürfen etwas Farbe bekommen haben. Aus dem Ofen holen und kurz auf dem Backblech abkühlen lassen. Sollten die Cookies deformiert aussehen, kann man sie jetzt noch etwas in Form bringen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen.
Craving more? Keep in touch on Facebook, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
NY-Style Walnut Chocolate Chip Cookies
- Prep Time: 00:10
- Cook Time: 00:19
- Total Time: 08:00
- Yield: 6 1x
- Category: Cookies
- Method: -
- Cuisine: United States
- Diet: Vegetarian
Description
These NY-Style Walnut Chocolate Chip Cookies are the perfect sweet treat for everyone who likes large, oversized and sweet cookies! So good!
Ingredients
1/2 cup (100g) brown sugar*
1/4 cup (50g) sugar (fine)*
1/2 cup (120g) cold butter, cut into small pieces
3.5 oz. (100g) semi-sweet chocolate*, coarsely chopped
8.5 oz. (240g) spelt flour*
1 tsp. baking powder
1/2 tsp. salt
1.8 oz. (50g) walnuts*, chopped
1 large egg
1 tsp. vanilla extract*
Instructions
1. Add both sugars and the cold butter in small pieces to the bowl of a stand mixer. Mix on low until the butter and sugar have merged into streusels – you don’t want the sugar and butter to fully combine. Add the chopped chocolate and mix it in briefly. Combine the flour with baking powder and salt. Add the dry ingredients to the bowl and mix to combine. You want the mixture (once again) to look like streusels instead of a proper cookie dough. Next, add the chopped walnuts and mix them in briefly.
2. Lightly whisk the egg with the vanilla extract in a small bowl, then add this to the bowl of the stand mixer and mix everything until the streusels start sticking together. You want a very rough-looking dough. Divide the dough into six portions and shape them into balls. Transfer the balls to a freezer-safe container or freezer bag and place them in the freezer overnight.
3. Preheat the oven to 180°C (350°F) fan-forced. Line a baking sheet with baking parchment. Place the frozen dough balls with enough space in between on the baking sheet and bake the cookies for about 18-19 minutes – they should look nicely browned all around. Take them out of the oven and let them cool down on the baking sheet for a moment. If the cookies look a bit deformed, bring them into shape right after baking. Transfer the cookies to a wire rack and let them cool down completely.
Notes
It’s time to whip up something delicious!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
