This recipe is adapted from Sprinkle Bakes's Giant Walnut Chocolate Chip Cookies. I've never made such huge cookies before hence they are jumbo sized to me! I halved the recipe to make 8 cookies. Seven 11 cm (4.5") and one 8 cm (3") cookie. My Kitchenaid Artisan would not have been able to handle the full recipe plus there is only 3 of us at home and that would have been too many cookies for us.
The original recipe calls for both all-purpose flour and whole wheat flour (which I didn't have) so I used only all-purpose flour.
The cookies turned out amazing! It's softer on the inside but still crunchy enough for me on the outside for me to enjoy with a glass of cold milk.
Ingredients: (makes 7-8 cookies)
All-purpose flour 785 g or 3.5 cups
Salt 3/4 tsp
Baking powder 1 tsp
Baking soda 1/4 tsp
Butter 226 g or 1 cup
Granulated sugar 150 g or 3/4 cup
Brown sugar 160 g or 3/4 cup
Eggs 2
Vanilla extract 1 tsp
Chocolate chips 2 cups
Walnuts 1 cup, chopped
Preheat oven to 175C. Line 2 baking sheets with silicon baking mat or paper.
In a large bowl whisk together flour, salt, baking powder and baking soda.
In bowl of stand mixer, beat butter, granulated sugar and brown sugar till fluffy.
Add eggs and continue to mix well, scraping down the bowl midway. Add vanilla extract.
Add flour mixture on low speed till dough comes together then add chocolate chips and walnuts.
Divide the dough into 7 or 8 equal portions. Roll into a ball and press down to about 1-inch in height.
Bake for 20 mins till lightly browned around the edges.
Cool for 5 mins on pans then remove to a rack to cool completely before storing in an air-tight container.
When the going gets tough, the tough makes cookies!