Show Subscription Form

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

Big & Buttery Chocolate Chip Cookies Recipe

Publisher Photo
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
TOTAL TIME: Prep: 35 min. + chilling Bake: 10 min./batch
MAKES:24 servings
TOTAL TIME: Prep: 35 min. + chilling Bake: 10 min./batch
MAKES: 24 servings


  • 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

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.


  1. In a large bowl, beat butter and sugars until blended. Beat in eggs and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and walnuts.
  2. Shape 1/4 cupfuls of dough into balls. Flatten each to 3/4-in. thickness (2-1/2-in. diameter), smoothing edges as necessary. Place in an airtight container, separating layers with waxed or parchment paper; refrigerate, covered, overnight.
  3. To bake, place dough portions 2 in. apart on parchment paper-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°.
  4. Bake 10-12 minutes or until edges are golden brown (centers will be light). Cool on pans 2 minutes. Remove to wire racks to cool. Yield: about 2 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Big & Buttery Chocolate Chip Cookies in Taste of Home June/July 2012, p41

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.

Reviews for Big & Buttery Chocolate Chip Cookies

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Feb. 28, 2015

"This is the best recipe I have found for making chocolate chip cookies! They were delicious and stayed soft. I like that they make larger cookies, but found that it is really important to only bake as long as the recipe states."

Reviewed Jan. 29, 2015

"Make these cookies many times. Always turned out great. Loved by my son's friends and my co-workers. The best chocolate chip cookies I've found so far. I agree with "margiad", don't overcook them. Follow the time given."

Reviewed Jan. 19, 2015

"I have tried making chocolate chip cookies for years and they never came out so I was done. My daughter has been asking me to make cookies forever and I would always just make the cookies bars until I finally decided to try again and these were the BEST cookies I have ever made.....They were delicious I did not refrigerate overnight just put them in the fridge for a couple hours and I think the parchment paper also helped....Wonderful."

Reviewed Sep. 21, 2014

"Good, buttery recipe, but I left out the 1/3 cup white sugar because I thought 1 cup of brown sugar would be enough. It was! Don't overcook them!"

Reviewed Sep. 7, 2014

"This did not make a good cookie. I followed the recipe exactly. The cookies were very sweet and they are very dark on the bottom. For the second batch, I dropped the oven temp to 350. They didn't get as dark, but were still dark.

If you are looking for a very sweet chocolate chip cookie that doesn't have the original Toll House cookie taste, you will like this recipe very much."

Loading Image