[Photograph: Carrie Vasios]

The staff of SE recently shared our favorite moments of food on film. I offered the entire film Moonstruck, citing a few of what I hope are obvious reasons.*

*TL/DR: Eggs in purgatory, oatmeal, Italian mothers, Olympia Dukakis, and Cher.

There is another food moment that has always stuck with me, but I held back from sharing, afraid it was too obscure (and maybe too embarrassing). But here we go: Anyone watch the 1987 miniseries Rags to Riches? It's a classic set up: "When millionaire Nick Foley learns that his public "playboy" image could impede a highly profitable company merger he's trying to negotiate, he adopts five orphan girls. Now, bachelor Nick must struggle between his time-consuming business commitments and the girls' need for a real father." Did I mention it's a musical ?

Amazing, I know. If you did watch this gem of 1980s television, you may remember the scene when the girls, left on their own, decided to make cookies. There is a close up shot when they dump just about every candy in the house into a chocolate chip cookie base, making what I imagined were the biggest, chunkiest, most awesome cookies ever. I thought about those cookies a lot. I begged my mom to let us add chopped up candy bars to cookies, but we didn't, and I had to fullfill that dream as an adult.

These cookies may not be full of candy, but they have that same satisfying height and weight, the same gleeful chunk. Each bite is guaranteed to have chocolate chips and walnuts. To ensure even more chocolate per bite, I actually prefer to use chocolate buttons (available from Ghirardelli or Guittard) or chocolate chunks rather than chips. If you use dark chocolate, as I did, it enhances that slightly bitter tang of walnuts, making these taste both slightly grown-up and perfectly matched for a tall glass of milk. Prefer milk chocolate or white chocolate? Swap it in, no problem.

Get the Recipe

Chunky Chocolate Chip Walnut Cookies ยป

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios


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