Inspired by the Grand Floridian’s signature cookie, this jumbo treat gets the Levain bakery-style upgrade!

If you’ve ever wandered through the Grand Floridian with a cookie in hand (or dreamed of it), this recipe is for you. These jumbo cookies are my take on their signature hazelnut version—packed with melty chocolate, crunchy candied nuts, and a thick bakery-style center that’s soft, gooey, and totally unforgettable. Bake a batch and pretend you’re lounging in the fancy lobby with live piano music and a glass of something bubbly.

For more Disney-inspired jumbo cookies, check out my Princess eBook HERE!

FAQ

Can I use walnuts instead of hazelnuts?
Yes! Walnuts work beautifully. Just skip the toasting step since they’re more delicate, but still candy them the same way for that sweet crunch.

Why is the oven temperature so high?
Levain-style cookies bake at a higher temp to get that golden crust while keeping the inside thick and soft. Trust the process.

Do I need to chill the dough?
Nope—this recipe is designed to go straight from bowl to oven. The cold butter and high heat work together to keep the shape.

Can I make these smaller?
You can, but part of the magic is in the jumbo size. If you go smaller, reduce baking time by a few minutes and keep an eye on the center.

How should I store them?
Let them cool completely, then store in an airtight container. You can also freeze the dough balls for future cookie emergencies.

Sprinkle of Fun

Bake up a batch of these magical cookies and turn your kitchen into the Grand Floridian Resort for the day. Queue up Mary Poppins (the original or the sequel—both feel like they belong in that elegant lobby), sip on a cup of Earl Grey or strawberry lemonade in a fancy teacup, and set out a little tiered tray if you’re feeling fancy. Bonus points for piano music in the background and a copycat hotel robe that gives off “spa day at the resort” energy.

Grand Floridian Cookie

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

For the Candied Hazelnuts or Walnuts

• 1 cup hazelnuts, skins removed OR walnuts *check the note if substituting walnuts
• ½ cup granulated sugar
• 2 tablespoons water
• Pinch of salt

For the Cookies

• 1 cup (2 sticks) cold salted butter, cubed
• 1 cup light brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs, cold
• 2 teaspoons vanilla extract
• 2 ¾ cups all-purpose flour (up to 3 cups if needed)
• 2 tablespoons cornstarch 
• 1 teaspoon baking soda 
• 1/2 teaspoon salt
• 1 cup dark chocolate chunks
• 1 cup milk chocolate chips
• 1 cup candied hazelnuts (from above), roughly chopped
• Flaky sea salt (optional, for topping)

Instructions

Prep the Hazelnuts/Walnuts:

This can be done the day before, if desired.

1. Prepare a baking sheet with parchment paper and set aside.
2. In a medium nonstick skillet or saucepan and add the sugar and water.
3. Stir over medium heat until the sugar dissolves and mixture starts to bubble. **Note, the color of the sugar water will start to look a little golden and/or the bubbles will start to hold form. Let it cook for about 5 minutes, untouched.
4. Add the Hazelnuts to a large bowl and pour the candied mixture over the toasted hazelnuts and stir constantly.
5. As you stir, the sugar will crystallize giving it a nice sugary coating and look sandy—don’t panic!
   Pour the candied hazelnuts onto parchment paper or a silicone mat.
6. Spread them out with a spatula (they might clump together, but that’s ok!) 
7. Let them cool completely.
8. Once hardened, roughly chop them into small pieces. Set aside.

*Tip: Don’t walk away—sugar moves fast once it starts caramelizing.

**If using walnuts instead, you can skip the toasting step since they’re more delicate, but it still adds flavor.

Store extras in an airtight container—they’re great on yogurt or ice cream too!

 

For the Cookies:

1. Preheat the oven to 410°F. Line two baking sheets with parchment paper.
2. In a stand mixer or with a hand mixer, beat the cold butter with granulated and brown sugars until smooth but not over-creamed (1-2 minutes).
3. Mix in the eggs one at a time, then add the vanilla extract.
4. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add to the wet mixture and mix until just combined.
5. Fold in the dark chocolate chips, milk chocolate chips, and candied hazelnuts
6. Portion into large dough balls (5-6 oz each). Do not flatten the dough, they should be loosely shaped balls/spheres. 
7. Place the dough on the prepared baking sheet, spacing them apart. There should be 3-4 per sheet. They will spread, so be sure to stagger them. Bake for 9-11 minutes, until the edges are golden but the centers are slightly underdone.
8. Let the cookies cool on the baking sheet for at least 30 minutes before transferring them to a wire rack. Then let them cool completely before eating. They need time to set, and they’re worth the wait, I promise.

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