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These Milk Chocolate and Walnut NYC Style Chunky Cookies might just be my favourite thing right now. Thick, full of melty chocolate chunks and walnut pieces, perfectly gooey. These are for sure, my go-to cookie recipe when making for a crowd.
These cookies are a copycat of the Levain Bakery style. Recreate the flavours at home when you can’t make the trip. The dough freezes well, just make sure it comes down to fridge temp (at least) before baking. These are the best thing ever to eat warm when you need a bit of comfort food in your life. No chill time required either, making them a speedy bake!
The trick to nailing these is super cold butter and cornstarch (cornflour). These two things are crucial to a perfect cookie. For the double chocolate version, do check out my recipe! Also, the bake time is low, and the cookies may look a little wobbly. This is the desired outcome. Let the cookies rest up for several minutes before serving. The recipe makes about 10-12 cookies, depending on the size you’re going for. I tend to weigh my dough to keep them even, but of course, you don’t have to do this.
I bake these cookies on classic sheet pans (like these) and always opt for silicone baking mats (these are the ones I use) as they’re better for the planet! For more cookie recipes, check out these Ginger Crinkles or these Chocolate Brownie Cookies. For more baking inspiration, head on over to my Instagram.
Milk Chocolate and Walnut NYC Style Chunky Cookies
Ingredients
- 225 g Unsalted Butter Cold
- 150 g Light Brown Sugar
- 200 g Granulated Sugar
- 1 tsp Vanilla Extract
- 2 Medium Eggs
- 195 g Plain Flour
- 1 tsp Cornstarch (Cornflour)
- 1 tsp Baking Soda
- 250 g Milk Chocolate Chopped
- 150 g Walnuts Chopped
Instructions
- Preheat the oven to 210C/190C Fan/Gas 6. Line two or three large sheet trays.
- In a large bowl, or the bowl of a stand mixer, beat the cold butter on high for about 3 minutes. Add in both sugars and cream together for another 3 minutes.
- Add in the eggs and vanilla and combine again.
- Fold in the flour, cornstarch, baking soda, chocolate chunks, walnuts and a pinch of salt. Do this until only just combined.
- Scoop the dough in approx 100g sized balls onto the baking trays, allowing several inches of space in between.
- Bake for 12-14 minutes. Remove and leave on the trays to cool for 5-10 minutes to firm up before eating!
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