Fuck you, I still have your cookie recipe.

26 Aug, 2026

And not only do I still have your cookie recipe, but I am also posting it on my brand new blog.

Jumbo-Size Chocolate Walnut Cookies

Dry Ingredients

• 3.5 cups all-purpose flour
• 1.5 tsp kosher salt
• 2.0 tsp cornstarch
• 0.5 tsp baking soda

Wet Ingredients:

• 2.5 sticks or 1.25 cups or 280g unsalted butter
• 1.25 cups brown sugar
• 0.5 cups white sugar
• 4 eggs

Flavourings:

• 2 cups or 165g plain walnuts
• 1 pound or 450g dark chocolate chips

STEPS:

1. Mix together flour, salt, cornstarch, and baking soda.
2. Melt all the butter in a saucepan over the stove, then transfer to a mixing bowl.
3. Whisk in all the sugar into the melted butter.
4. Whisk in the eggs into the butter and sugar mixture one by one. Make sure the butter isn't too hot to avoid scrambling the eggs.
5. Whisk in the dry ingredients. This may be easier to do in small batches to avoid clumping; you may have to switch to a spatula towards the end.
6. Lightly toast the walnuts for a few minutes in a frying pan at low heat, or in a 350F oven for 5 minutes until they smell nutty.
7. Chop the walnuts and fold into the cookie dough, along with the dark chocolate chips.
8. The dough can be baked straight away, but your cookies will turn out thicker and less flat if you fridge them for 45 minutes.
9. Scoop 4 giant balls of cookie dough onto a parchment-lined baking tray; each ball should be about the size of a fist or 6 oz.
10. Bake the cookies at 425F for about 13-15 minutes, until the outside is crispy and the inside extremely soft and gooey.
11. Let the cookies cool for about 5 minutes before eating. Leftover cookies can be reheated at 350F for 5 minutes until gooey and warm.

#recipes