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Big & Buttery Chocolate Chip Cookies

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

24 ServingsPrep: 35 min. + chilling Bake: 10 min.

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

2 of 2

Big & Buttery Chocolate Chip Cookies (continued)

Directions (continued)

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.

Nutrition 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.