Tis’ the season for baking and if you know Santa, you know he likes a big cookie!

My name is Layla, and I create content for the blog, , while I am no professional baker… the giant chocolate chip cookie is something I have perfected.

In honor and celebration of National Cookie Day, Phoebe and I have collaborated on a cookie recipe swap. Look out for her Candy Cane Cookie post which is now live on my blog!

Thanks to Phoebe – I get to share the recipe with you all! With a crunchy exterior and soft gooey inside, this is a cookie recipe bound to get you on Santa’s good list.


2 c. all-purpose flour

1 c. self-rising flour

2 tsp. baking powder

¼ tsp. baking soda

¼ tsp. kosher salt

2 sticks of cold butter

⅔ c. light brown sugar

⅔ c. granulated sugar

1 bag of dark chocolate chunks (or more whateva)

1 c. roughly chopped walnuts

2 large eggs, beaten

Beat your cold cubed butter for about 30 seconds.

Mix in brown sugar, and granulated sugar until just combined – about 30 seconds.

Mix in chocolate and walnuts until combined.

Combine your flours, baking power, baking soda, and kosher salt in a separate bowl. This should leave you with a powdery texture, but don’t worry, we have one more ingredient!

Beat your eggs and then add them in, mix until just combined.

Create your dough balls, about 1 cup and a half for each cookie. Leave them rustic, we like the wonky shape.

Freeze your cookie dough for 90 minutes or longer.

Preheat your oven to 375 degrees farenheit and insert a sheet pan upside down in the oven (don’t forget this step – this is to create a heat protectant and make sure the bottom of your cookies do not burn).

Add parchment to your sheet pan and add your cookie dough balls.

Cook for 26 minutes or until golden brown.

Let cool and enjoy these amazingly delicious cookies… or leave them out for santa.

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