This is the way the cookies crumbled in my kitchen

It's about cookies- literally... not some mishap or some sort of miscarried plan or a project gone haywire. I was so craving for chocolate chip cookies last night that I have to make some. My cookie dough was sitting in the fridge in half an hour- proof that everything seems so easy when you put your heart into something you want so much.

I love chocolate chip cookies that are buttery, chewy and fudgy in the middle and I don't like them flat. I want to see the nuts and the chips protruding invitingly from the cookie tops. The perfect one for me should have the perfect balance of sugar and butter so that after a few bites or finishing one, you don't have that heady feeling of sugar overload. Nothing but sheer happiness and knowing deep inside you that you will have to get another one.

And nothing beats a huge warm cookie loaded with gooey chocolate chips and crunchy walnuts with a cold glass of milk. It is the ultimate comfort combo.

Here's how to make these yummy cookies:

Chocolate Chip and Walnut Cookies

3 cups all-purpose flour
¾ cup light brown sugar
½ cup granulated sugar
1 tsp baking soda
2 extra large eggs
2 sticks unsalted butter; softened
½ tsp kosher salt
2 cups semi-sweet or dark chocolate chips
1 cup toasted walnuts, roughly chopped
2 tsp pure vanilla extract

Preheat oven to 350 degrees F
Whisk together flour, baking soda and salt- set aside
Using a hand or stand up mixer, beat the butter until smooth and creamy. Add the white and brown sugars and continue beating until fluffy. Add eggs one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated. Scrape the sides of the bowl as needed.
Add the dry ingredients to the egg mixture and beat until incorporated.
Fold in the chocolate chips and then the walnuts.
Cover the bowl with plastic wrap and refrigerate for two hours before baking

Line a sheet pan with ungreased parchment paper, drop rounded scoops of dough two inches apart from each other. The cookies will double in size as they cook. I used a big ice cream scoop so it takes about 18 minutes to bake. Make sure to turn the pan half way through baking.
Remove cookies from the pan and transfer to a cooling rack
Store in an air tight container after the cookies have cooled completely for hours- about six hours (this helps prevent the cookies from softening and crumbling)
The best way to avoid this is to share the cookies with your friends and loved ones so you need not worry about storing ha ha (and they'll love you for that too)
Maybe microwaved for fifteen seconds if you want to serve warm
Enjoy with a glass of cold milk or vanilla ice cream


  1. I actually wanted to personally email you, but could not find an address so I decided to just post it here.

    You are absolutely amazing! I love this blog and everything you make look delicious and I'm pretty damn sure it tastes that way too. My mouth seems to water all the time. Keep up the awesome baking/cooking! I support you all the way!

    From...your friendly fan :)

  2. Thank you! I always thought my readers are the quiet type because I hardly get comments so this is really a welcome surprise and very much appreciated. I'm really touched.

  3. I haven't even tried out any of your recipes, but just from your description of your cookie requirements, I can immediately tell you are one cookie connoisseur! It meets all of my requirements on point. I can't wait to try out your recipes! I'm so motivated. Thank you.

    P.S. Could you possibly fiddle and create a nutella butter cream with a banana cupcake???

  4. Thank you for the compliment! I'm happy that I can motivate or inspire other foodies like me to try my recipes. I will definitely try to create Banana Cupcake with Nutella Buttercream Frosting for you. I love it when I get requests like this.


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