There’s one thing that everyone in this house just cannot resist – a darn-good cookie. I tried a new recipe and the results were… interesting, but definitely something I’d like to replicate again! Hence this recipe! This experiment was supposed to result in chocolate chip walnut cookies, but they are some thick lil things. Imagine a cookie and a muffin cuddling in sweater weather and along came this creation. 

I’m not sure what to call them and I’m not very creative, so the most clever names that I could come up with were simple portmanteaus of “cookie” and “muffin.” Mookie? Muffie? Cookin? What do you think? 

Regardless of what it’s called, it’s hella delicious and I can’t wait to develop a diabetic-friendly version of this thing so that I can just live in cookie bliss. FYI, these cookies are meant to be massive. 

Prep time – 1 hr 40 minutes 

Cook time – 20 minutes  

Serving Size – 8 delicious baked cookie-like things

Ingredients  

• 1 cup cold unsalted butter cut into small cubes 
• 1 cup brown sugar  
• ½ cup sugar  
• 2 eggs
• 1 ½ cups cake flour 
• 1 ½ cups flour 
• 1 teaspoon cornstarch 
• ¾ teaspoon baking soda 
• ¾ teaspoon salt  
• 1 teaspoon vanilla extract
• ½ cup dark chocolate (or semi-sweet bakers chocolate), roughly chopped
• 1 ½ cups milk chocolate chips 
• 2 cups walnuts roughly chopped 

Instructions 

1. In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy. I like to use my stand mixer on low for this. Add eggs, one at a time, mixing well after each one. Afterward, stir in vanilla.
2. Without using a stand mixer, stir in both types of flour, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. If you overmix the dough the cookies may flatten while baking. You’ll most likely question if you’ve used too much flour, I promise you haven’t. 
3. After the flour is well mixed, stir in the chocolate chips and walnuts. 
4. Separate half of the dough and set it to the side.With one half, form into four large balls and place them on a cookie sheet lined with parchment paper or silpat. You should be able to fit four cookies on one large cookie sheet. Freeze for 90 minutes so that cookies remain thick while baking and don’t flatten out. With the remaining cookie dough, you can repeat the process for a total of 8 cookies, but since they are so large and rich, I like to form them into four balls and freeze them until I’m ready to bake them another day.
5. With 5 minutes remaining, preheat the oven to 405 degrees. 
6. Bake for 20-25 minutes or until golden brown on the top. 22 minutes seems to be the golden timeframe with our oven. Use a flat turner, carefully place the cookies on a cooling rack for at least fifteen minutes to set.  

Enjoy! If you make this recipe, I’d love to know how it went! I’m also very interested in any variations of this recipe that you may have tried. I think that it would be fun to play around with different types of chocolate and nuts. I hope that you enjoy these as much as we do!