Chocolate Chip Walnut Monster Cookies
It was not my intention to make Chocolate Chip Walnut Monster Cookies for this post but after going to Gideon’s Bakehouse in Orlando with Baby Boy, I simply had to.
I’m not sure whether or not I should thank my very talented foodie friend Suzy from Soozie the Foodie or wring her neck for introducing me to Gideon’s over a year ago. Gideon’s bakes the most magnificent gigantic cookies that are baked enveloped in mixtures previously considered ‘inside the cookie’ ingredients. Each of their cookies is 1/2 pound and demand is so great, that they limit people to six cookies per order.
Last weekend when I had a tasting for Happylicious by Betsy at Lucky’s Market in Orlando, I told Baby Boy that we would first stop at Gideon’s. We bought four cookies and polished them off before the night was done. I tried not to think about the fact that we consumed 2 pounds of cookies that day.
Flash forward and all that I could think about was trying to make Gideon’s Bakehouse style cookies at home. I had an abundance of walnuts in the house which is why I went with Chocolate Chip Walnut Monster Cookies.
The first batch of Chocolate Chip Walnut Monster Cookies were good but not quite right. I realized at about 2 in the morning that they needed a hint of cinnamon in the dough and a sprinkling of sea salt over the top.
Sure enough, those itty bitty things did the trick and the next batch sweet cc dumps of Chocolate Chip Walnut Monster Cookies turned out perfectly. Perhaps a tad too perfectly because, just as with Gideon’s Bakehouse cookies, I couldn’t stop eating these.
Now, if you are going to Orlando, DEFINITELY head over to Gideon’s and enjoy their cookies. Until then, Chocolate Chip Walnut Monster Cookies will do the trick!
| Chocolate Chip Walnut Monster Cookies | Print |
- 2¼ cups (324 grams) all purpose flour
- 1 teaspoon (3 grams) baking powder
- ½ teaspoon (4 grams) salt
- ½ teaspoon ground cinnamon
- 16 tablespoons (218 grams) unsalted butter, softened
- ¾ cup (156 grams) sugar
- ¾ cup (182 grams) light brown sugar
- 2 eggs
- 1 teaspoon (4 grams) vanilla extract
- 2⅔ cups (483 grams) chocolate chips, divided
- 2⅔ cups (303 grams) chopped walnuts, divided
- sea salt
- Whisk together the flour, baking powder, salt and cinnamon. Set aside.
- Place the butter, sugar and brown sugar into a large mixing bowl. Beat until light and creamy, about 3 minutes, scraping down the bowl as needed.
- Add the eggs, one at a time, followed by the vanilla.
- Blend in the dry ingredients.
- Add ⅔ cup (137 grams) chocolate chips and ⅔ cup (87 grams) chopped walnuts.
- Transfer back to the bowl that the dry ingredients were in. Cover and refrigerate for several hours or overnight.
- Preheat oven to 350°. Line three baking sheets with parchment paper and set aside.
- Combine the remaining chocolate chips and walnut pieces.
- Use a large cookie dough scoop (approximately ¼ cup) to scoop the dough. Roll them into balls and cover with the chocolate chips/walnuts. Press the toppings into the dough while keeping the ball shape.
- Place 5-6 cookies per baking sheet.
- Bake at 350° for 24-26 minutes rotating the pans top to bottom and front to back halfway through.
- Remove from the oven and sprinkle the tops with sea salt. Cool on the pans.
