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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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Big & Buttery Chocolate Chip Cookies

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Reviewed on May. 22, 2013 by Brenda MH

I'm an avid baker, especially of cookies, and these ones are definitely at the top of the list. As other reviewers noted, you don't have to let the dough chill overnight, but I highly recommend it because it blends the flavors so much better. I experimented and found out that if you store the dough in an airtight container or heavy-duty ziploc bag, you can keep it in the fridge for a week and have fresh cookies that are just as good as if the dough was just made (some dough tends to get dry in the fridge if it sits for longer than a day). Just roll the dough into balls first and then it's really convenient to bake up a batch later on. These cookies hold up very well and don't go stale fast like some do.

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!