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Big & Buttery Chocolate Chip Cookies Recipe

Big & Buttery Chocolate Chip Cookies Recipe photo by Taste of Home

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I love that the classic American cookie accidentally got its start when Ruth Wakefield used a Nestle chocolate bar as a substitute for baker's chocolate. The chocolate didn't melt, and the chocolate chip cookie was born. My version—it's big, thick and soft—is based on a recipe from a bakery in California called Hungry Bear. —Irene Yeh, Mequon, Wisconsin

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Big & Buttery Chocolate Chip Cookies Recipe

Prep: 35 min. + chilling Bake: 10 min.

Yield: 24 Servings

35 10 45

Ingredients

1 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
1-1/4 teaspoons baking soda
1 teaspoon salt
1 package (12 ounces) semisweet chocolate chips
2 cups coarsely chopped walnuts, toasted

Directions

In a large bowl, cream the butter, brown sugar and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and walnuts.
Shape quarter cupfuls of dough into balls. Place in an airtight container, separating layers with waxed or parchment paper; cover and refrigerate overnight.
To bake, place dough balls 3 in. apart on parchment paper-lined baking sheets. Press a shallow indentation in the center of each with your thumb, reshaping sides to smooth any cracks. Let stand at room temperature for 30 minutes.
Preheat oven to 400°. Bake 10-12 minutes or until edges are golden brown. Cool 2 minutes before removing from pans to wire racks; cool. Yield: 2 dozen.

Nutritional Facts 1 cookie equals 311 calories, 19 g fat (8 g saturated fat), 38 mg cholesterol, 229 mg sodium, 35 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Big & Buttery Chocolate Chip Cookies in Taste of Home June/July 2012, p41

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Reviews for Big & Buttery Chocolate Chip Cookies

Big & Buttery Chocolate Chip Cookies

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Reviewed on May. 02, 2013 by baker94309

Excellent! I made them a lot smaller than suggested, and baked them for 7 minutes. I left them on the cookie sheet to cool for about 7 minutes- they seemed to want fall apart if I took them off the cookie sheet before that. They tasted great and they looked really good too. So many chocolate chip cookie recipes fall flat so the chocolate chips stick out. That didn't happen with these. When I made them again, I added a bit more vanilla and salt. I omitted the walnuts.

Reviewed on Feb. 24, 2013 by Talons

I'm getting ready to bake these cookies, but I have no parchment paper, can I lightly grease pan?

Reviewed on Feb. 24, 2013 by rpumputis

Excellent! This is the best chocolate chip cookie recipe I have ever tried.

Reviewed on Feb. 10, 2013 by LCS456

Wow - these cookies are great! I have been searching for years for a good "bakery style" chocolate chip cookie recipe that holds it's shape and this is it. My husband said it was the best cookie I ever made and I've made a lot of cookies. Thanks for sharing a great recipe!

Reviewed on Feb. 02, 2013 by linsvin

Excellent chocolate chip cookie recipe, just like the bakery. Well worth the overnight wait.

Reviewed on Jan. 20, 2013 by julzk12

This is the only chocolate chip cookie I make these days!

Reviewed on Jan. 16, 2013 by sstetzel

Hi Sandy!

All our temps are in fahrenheit.

Happy Baking!

Reviewed on Jan. 16, 2013 by sandhya482

Hi. A newbiee here. Just wanted to know if the temp mentioned..@ 400 is in F or C?! Waiting to try it out!!

Reviewed on Jan. 14, 2013 by ladywindward

These cookies are wonderful! This will be my "go to" recipe for chocolate chip cookies from now on - everyone loved them!!!

Reviewed on Jan. 09, 2013 by watermelonmuffin

These turned out excellent!!! They're the best chocolate chip cookies I've ever made. I froze them for a few hours instead of refrigerating overnight and that worked fine.

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