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Big & Buttery Chocolate Chip Cookies Recipe

Big & Buttery Chocolate Chip Cookies Recipe

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 YIELD:24 servings

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

  • 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, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

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.