Maman Chocolate Chip Cookie Recipe

Maman Chocolate Chip Cookie Recipe
By The Cooking World, Editorial Staff
December 10, 2021

The Original Maman Chocolate Chip Cookie Recipe

Cookies are one of our favorite things to bake! We have already shared with you delicious cookie recipes, but there is always space for one more, this time Maman Chocolate Chip Cookie Recipe.

This is the cookie that put maman on the culinary map! Gooey on the inside, crisp on the outside, salty, crunchy, and sweet, these cookies even earned a spot on Oprah's Favorite Things list in 2017. If you are a fan of NY-style cookies you definitely need make to this cookie at home!

Note: If you do this recipe with chocolate baking wafers, what you should do, your cookies will have a much lighter color. In our photo, the cookies are a lot darker than intended because we used chopped chocolate instead of baking wafers.

10 minutes
12 to 13 minutes
14 cookies


310 g (11 ounces) dark chocolate baking wafers (such as Guittard)
225 g (2 sticks) unsalted butter, at room temperature
135 g (1 cup) raw unsalted macadamia nuts
56 g (1/2 cup) slice raw unsalted almonds
50 g (1/2 cup) raw unsalted walnut halves
298 g (1 3/4 cups) packed light brown sugar
326 g (2 1/4 cups) all-purpose flour
12 g (2 teaspoons) fine sea salt
2 large eggs

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  1. In a stand mixer fitted with the paddle attachment, combine the baking wafers, butter, macadamia nuts, almonds, and walnut halves and mix on low for about 30 seconds to break down the nuts and chocolate a bit. Add the brown sugar and mix on low until the butter and sugar come together. With the mixer still running on low, gradually add the flour and salt and mix until incorporated. Add eggs, 1 at a time, scraping down the sides of the bowl after each addition, and mix until the dough starts sticking to the sides of the bowl. Scrape down the sides of the bowl again and mix on low for 10 seconds more to evenly distribute the nuts and chocolate.
  2. Turn the dough out onto a large sheet of parchment paper and flatten into a square roughly 2.5 cm (1 inch) thick. Fold the parchment paper to completely cover and wrap the dough, place in a resealable plastic bag, and refrigerate for at least 1 hour and up to 7 days.
  3. Set a rack in the center of the oven and preheat to 180 ºC (350 Fº). Line a sheet pan with parchment paper.
  4. Divide the chilled dough into 14 equal portions (about 100 g /3 1/2 ounces each) and using your hands, roll each portion into a ball. Arrange 7 balls of dough on the prepared sheet pan, spacing them about 7.5 cm (3 inches) apart, then use the palm of your hand to flatten into disks roughly 1.25 cm (1/2 inch) thick. Bake for 6 minutes. Rotate the sheet pan as needed for even baking and bake until the edges are browned but the centers are still a little gooey, 6 to 7 minutes longer. Let cool on the sheet pan for 10 minutes, then enjoy right away or transfer to a wire rack and let cool completely. Repeat with the remaining cookie dough.
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