Amazingly, I was able to wait almost 24 hours to bake this cookies. That doesn’t mean I didn’t allow myself generous helpings of the dough! The dough was very soft and almost fluffy, it had to be refridgerated. My cookies were a lot flatter than the picture at Cookie Madness. Looks like I’ll have to try the tip of a little extra flour next time. I have half of the dough left, but it’s already shaped into balls and in the freezer. I think I’ll try baking them straight from the freezer, to see if they bake up thicker.
I halved this recipe, and put chopped semisweet chocolate, bittersweet chocolate chips, and toasted walnuts in half of the dough. In the other half, I put a little less of the chocolates, Heath toffee bits, and candied cashews (recipe at the bottom.) Both versions were delicious, but I’ll always prefer the weirder mix-ins! Candied cashews are great in cookies. I can’t even describe these cookies, they’re just GOOD. Chewy and a little gooey with a slightly crisper edge. Mine baked for about 11 minutes.
I tried to pick a favorite between this recipe and the award winning soft recipe, but I just couldn’t! They’re so different, but I like them both so much! I even tried the cookies in their standard form (chocolate and walnuts) and ate them back to back.
Ultimate Stand Mixer Chocolate Chunk Cookies
2 1/2 cups unbleached all purpose flour (320 to 350 grams) — see note about measuring
3/4 teaspoon baking soda
1/2 teaspoon salt
8 oz unsalted butter, cold, cut into pieces (230 grams)
1 cup very firmly packed light brown sugar (240 grams)
3/4 cup granulated sugar (144 grams)
2 large eggs, room temperature (100 grams)
1 1/2 teaspoons vanilla extract
1 cup nuts, chopped and toasted (I use either walnuts or pecans)
14-15 oz chopped, good quality chocolate
Stir together the flour, baking soda and salt; set side.
Beat cold butter until creamy in bowl of a stand mixer fitted with the paddle attachment. Add both sugars and continue for 4-5 minutes. Add the eggs one at a time, beating for a full minute after each egg and another minute or two after both eggs have been added. Beat in the vanilla.
With mixer on lowest speed or by hand (I always do this part by hand), add dry ingredients. When incorporated, add chocolate chips and nuts and stir to mix. Dump the dough out onto a sheet of waxed paper, wrap it tightly and chill for 24 hours or as long as you can wait or shape the dough into golf ball size balls and chill the ready-formed balls of dough.
Arrange cookie balls on ungreased cookie sheets spacing about 3 inches apart. Flatten a little to resemble a hockey puck, about 3/4inch high.
Bake at 350 degrees F for 12-15 minutes (check at 10, depending on size scoops you actually used). Edges should be golden brown. Let sit at room temperature 5 minutes before taking off baking pan.
Makes about 32 cookies
Note: I’ve made these a couple of times and each time the cookies were a different thickness. To nail down what was going on, I varied the amount of flour by 30 grams. Cookies made with 320 grams of flour were quite a bit thinner than the 350 gram measure. Because 2 1/2 cups of flour can have a different weight every time, I’m keeping that measure the same. But if don’t have a scale and your cookies are coming out thinner than you’d like, try adding 3 tablespoons of flour.
- 3 cups cashew halves and pieces
- 1 1/2 tbsp egg whites
- 1/4 cup white sugar
- 1 1/2 tbsp kosher salt
Preheat oven to 300 degrees. In a medium mixing bowl, combine cashews and egg white until nuts are thoroughly coated. Add sugar and salt and stir until all is adhered to the nuts. Spread nuts on to ungreased cookie sheets. Bake for 20 minutes. Nuts will be moist when they come out of the oven but will dry and spices will form a glaze when they cool. Allow to cool and set aside. (I tasted these once they cooled, and they were way salty. But magically, later on, they tasted just right.)