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Chocolate Chip Cookies

Warm, gooey chocolate chip cookies. Dipped in milk. Or on their own. One in each hand. You’re probably reading this thinking, “Another chocolate chip recipe… cool,” but let me reassure that these chocolate chip cookies are extra special.

Origin Story

Alec and I started making these cookies when we lived in Santa Monica after college, determined to replicate our favorite cookie from Levain’s. While this recipe isn’t an exact replica of our beloved Levain’s, it is just as delicious. It’s full of texture, with a crisp initial bite and a soft, cake-like center.

When I think of my perfect chocolate chip cookie, I take three characteristics into consideration: texture, flavor, and height. This recipe checks all three boxes for me, making it hard to have just one. Honestly, it’s quite difficult to not eat the dough before it makes it to the baking sheet!


Chocolate chip cookies need to be made up of lots of texture. Every single bite needs to include chocolate and nuts. The outside should to be lightly crisp contrasting the chewy and fluffy inside. The crisp exterior also keeps the cookie together when you dunk it in a cold glass of milk. It’s simple cookie science!


These chocolate chip cookies aren’t just sweet. They’re mostly sweetened by brown sugar, not granulated sugar. The brown sugar gives the cookies a deeper flavor that pairs perfectly with the semi-sweet chocolate and savory, toasty walnuts.


Alec and I LOVE a tall cookie. The more height, the better.  Having more height that a typical pan-banged cookie allows for the inside of the cookie to remain chewy and soft while maintaining a crisp outside. It’s also very satisfying to break a cookie in half in slow motion and see all the melted chocolate chips nestled in the center.


These chocolate chip cookies are great for the holidays, a gift to a new neighbor, or a cozy Friday night in. They make your kitchen smell like a dream and fills your heart (and stomach) with chocolatey joy.



Chocolate Chip Cookies

  • Author: pastaragazza
  • Prep Time: 10
  • Cook Time: 24
  • Total Time: 34 minutes
  • Yield: 24 cookies
  • Category: Sweets


This chocolate chip cookie is a fluffier, thicker twist on a classic recipe.  Each bite of these chocolate chip cookies is full of chocolate and walnuts.


3 1/4 cup flour
4 tbsp corn starch
1 1/14 cups butter, cubed
2 tsp vanilla extract
1 cup brown sugar
1/3 cup granulated sugar
2 eggs, room temperature
1 tsp baking soda
1 tsp baking powder
2 cups chocolate chips
1 tsp salt
1 1/2 cups walnuts, chopped


Preheat the oven to 400°F.

In a mixing bowl, whisk flour, corn starch, baking soda, baking powder, and salt. Using an electric mixer, cream butter, brown sugar, and granulated sugar. Add vanilla extract and eggs one at a time until mixed.

Stir in flour mixture until just combined. Fold in 1 3/4 cups chocolate chips and walnuts. Using your hands, form the dough into balls and place on the baking sheet. Place the remaining 1/4 cup of chocolate chips on top of the cookie dough balls. This recipe fits 6 cookies to one baking sheet and each ball should be slightly larger than a golf ball.

Place the sheet in the oven and bake for 10-12 minutes or until golden brown. Allow the cookies to rest and cool on a wire rack.

Keywords: chocolate chip cookies, cookies, chocolate, sweets, chocolate chips


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