Description
These massive, six-ounce chocolate chip cookies are a tribute to traditional Southern baking, offering a thick, soft texture and a rich, complex flavor profile. With a hint of nutmeg and a long chilling process, they deliver a perfectly set crumb and golden edges that are ideal for sharing.
Ingredients
- 4 ounces unsalted butter, softened to 65°F
- Light brown sugar
- Toasted white sugar
- Vanilla extract
- Diamond Crystal Kosher salt
- Baking powder
- Baking soda
- Pinch of ground nutmeg
- 2 large eggs, cold
- All-purpose flour
- 15 ounces assorted chocolate chips
- Raw walnuts or pecans, chopped
Instructions
- In a stand mixer fitted with a paddle attachment, combine butter, brown sugar, toasted sugar, vanilla, salt, baking powder, baking soda, and nutmeg on low, then increase to medium and beat for 8 minutes until pale and fluffy.
- Add the cold eggs one at a time while mixing on medium speed, ensuring each is fully incorporated before adding the next.
- Reduce speed to low, add all the flour at once and mix until just combined, then fold in the chocolate chips and nuts until evenly distributed.
- Portion the dough into 8 balls of approximately 6 ounces each, wrap them individually in plastic, and refrigerate for at least 12 hours.
- Preheat the oven to 350°F (180°C) and bake the cold dough balls on a parchment-lined baking sheet for 22 minutes until the internal temperature is between 175-185°F.
- Let the cookies cool on the pan for 20 to 30 minutes until they reach about 100°F before serving.
Notes
For the best results, use a kitchen scale to ensure each cookie portion is exactly six ounces, which helps them bake evenly. If you prefer a nut-free cookie, you can substitute the walnuts with an equal weight of extra chocolate chips or toasted seeds. Remember that chilling the dough is not optional; it is the key to achieving the height and thickness characteristic of this 1940s-style recipe.
- Prep Time: 12 hours 20 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American