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Big & Buttery Chocolate Chip Cookies Recipe

Big & Buttery Chocolate Chip Cookies Recipe

My version of the classic cookie is based on a recipe from a bakery in California called Hungry Bear. It's big, thick and chewy-perfect for dunking. —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 large 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, 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.

Nutritional Facts

1 cookie: 311 calories, 19g fat (8g saturated fat), 38mg cholesterol, 229mg sodium, 35g carbohydrate (23g sugars, 2g fiber), 4g protein .

Reviews for Big & Buttery Chocolate Chip Cookies

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MY REVIEW
hkarow9713
Reviewed Aug. 12, 2016

"This is my new go to chocolate chip cookie recipe. My entire family gobbled them up! They are so gooey & stay soft & chewy! I did make them smaller than asked, but that's just personal preference."

MY REVIEW
mgooch
Reviewed Jul. 16, 2016

"I made these this evening exactly as recipe says, including mixing yesterday and refrigerating overnight. Using a 1/4 c. scoop per cookie, I baked a dozen on a 1/4 sheet cake pan and they still ran together, and since my oven runs a bit hot I only baked them for 10 mins at 400 degrees. When baking time was up, they were nicely browned all over and not light in center as recipe says. I think next time I will use a smaller scoop and adjust the time. 311 calories per cookie is A LOT. But definitely delicious!!"

MY REVIEW
valdater
Reviewed Feb. 29, 2016

"This recipe is absolutely delicious. The texture of these cookies is very nice. I love the toasted walnuts as an addition, which really makes this cookie delicious. I toasted them in a non-greased skillet and it was so easy. I have never toasted walnuts before. Definately better after batter sits overnight in fridge because it makes the flavors meld together. Batter will taste salty if you don't let the dough rest in fridge overnight, but make a few if you can't wait! You can make the cookies smaller, but take the temp down to 350 (or 325 for dark, nonstick, cookie sheets). Best choc chip recipe I have ever made! Thanks for sharing!"

MY REVIEW
riverwoman
Reviewed Aug. 30, 2015

"These cookies were delicious and looked just like the photo. I immediately baked a few cookies without chilling the dough and they came out perfect. My husband and I loved them, and they were not too sweet at all. Unlike other recipes I have tried these didn't flatten out and look ugly. I will definitely keep and use this recipe over and over. NOTE: I BAKED AT 350 DEGREES and also used my regular cookie scoop and adjusted the baking time. Do not overbake these if you want a soft and chewy cookie. Thank you for sharing your recipe."

MY REVIEW
beatrixkiddo
Reviewed Jul. 19, 2015

"My and my boyfriends favorite cookies. I bake at 350. I bake mine for about 10 maybe 11 min. Do not overtake. I never use walnuts. Sometimes I use chocolate chunks sometimes chocolate chips. Sometimes I add caramel filled chocolate chips. I use a 1/4 cup ice cream scoop and place scoops on a parchment paper lined plate, cover and chill overnight. The next day put out them on parchment paper lined cookie sheet and bake. I do not flatten scoops at all. These cookies are terrific!"

MY REVIEW
MargyKopp
Reviewed Jun. 4, 2015

"These cookies are so good!!! I followed the directions pretty closely. I use semi-sweet and milk chocolate chips. I didn't have time to do them over night. So I put them in the fridge for a couple hours and baked on parchment paper lined sheets. They came out wonderful and very tasty. My son loved them."

MY REVIEW
lvmcdonald
Reviewed Jun. 4, 2015

"My two cents' worth is that the people criticizing this recipe did not follow the directions explicitly. I followed the directions to the letter, even taking the cookies out of the oven when they did not look done. The recipe is correct. Don't go second-guessing the originator. These are the best chocolate chip cookies I ever made, and I am 92 years old. My daughter sheepishly confessed that her husband said they were better than hers, which she had long prized."

MY REVIEW
Corwin44
Reviewed Mar. 21, 2015

"These were really good cookies with some adjustment to the bake temp and time. I have a sweet tooth and I didn't think the cookies were too sweet. My whole family liked them. I did have the same experience as KellyRLane when baking. The cookies were over baked at the time and temp suggested, but came out perfect when I bake them for 14 minutes at 350 F. Perhaps variations in oven is the culprit."

MY REVIEW
DDPLoeches
Reviewed Mar. 12, 2015

"I used a small cookie scoop and made 24 cookies before adding nuts. I added 1 cup nuts and the rest of the batter made 23 more cookies. (I flattened the scooped balls slightly but left them really thick, even though they were smaller than the recipe states.) Apparently I didn't bake them long enough the first time, because after letting them cool they still weren't done, so I stuck them back in the oven for 3-4 minutes more. The second time they finished baking as they cooled and they're really nice and chewy. They're also really sweet; I can see why some of you used a little less sugar, and I might cut it back next time. Yum!"

MY REVIEW
DisneyEyes
Reviewed Mar. 12, 2015

"I have been making Chocolate Chip Cookies since I was probably about 6 years old... That's been a few decades ago and these cookies are amazing!!! And my previously made cookies were also the bomb...I get rave reviews when I show up with these!!! Definitely a perfect cookie..."

MY REVIEW
KMT01
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."

MY REVIEW
jennisflee
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."

MY REVIEW
ShauneJack
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."

MY REVIEW
margiad
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!"

MY REVIEW
KellyRLane
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."

MY REVIEW
sierrajs
Reviewed Aug. 22, 2014

"Very easy and came out perfectly not sure what the 1 star is about this is the best recipe"

MY REVIEW
mSavaleta
Reviewed Aug. 15, 2014

"very soft with plenty of nuts and chips, fab taste!"

MY REVIEW
gumball825
Reviewed May. 25, 2014

"Excellent! I used mini chocolate chips and liked the outcome better than regular size chips."

MY REVIEW
Rowdygirl
Reviewed Feb. 13, 2014

"Great cookies, and easy to make!"

MY REVIEW
kallsmom
Reviewed Feb. 12, 2014 Edited Feb. 16, 2014

"These were good. I didn't let them sit... I was making them for an afterschool snack so I didn't have time to let them sit. They still turned out BIG round cookies. I added some ground flax to the dry ingredients. I did not add the nuts as the kids do not like them. I am eating one as I type. Very moist and chewy I left mine in for 11 min. Best testers will be home in 20 min to try them!!

So after making these a few days ago Hubby and kids just asked if I could make these again this afternoon!! We are having a storm day and I was going to try and bake something new but they all said they want these!"

MY REVIEW
ktbaby22
Reviewed Jan. 27, 2014

"Absolutely our new favorite chocolate chip cookie recipe! I am always looking for the chewy thick cookie recipes and these are exactly that! The only thing important to note is that they overbake quickly. Pay attention and look at them a few minutes prior to when they are supposed to be done. I made the mistake of taking them out a minute or two late with one sheet of cookies and they hardened, but the rest turned out so good we then made 70 more cookies to share because everyone loves them!"

MY REVIEW
tallent37865
Reviewed Jan. 21, 2014

"These cookies really looks good can't wait to try"

MY REVIEW
VicAET
Reviewed Jan. 13, 2014

"These were very good for us. I used 3 - 4 dark chocolate bars (with chili) instead of chips. I also used roasted pecans. Put the dough into the fridge for about 30 minute before baking for a fluffier cookie."

MY REVIEW
tinahw
Reviewed Dec. 21, 2013

"These cookies were aweful! They did not look anything like their picture. I read the previous reviews and followed the directions exactly. The cookies turned out flat and a very dark brown. When I tried one, it was very greasy. What a waste of time and money. Will NOT be making these cookies again."

MY REVIEW
oldeagleeye
Reviewed Dec. 21, 2013

"These cookies are terrific. My husband is a diabetic so I substituted brown sugar to 1/4 c. And the rest with Splenda. We also used 2 cups of whole wheat flour and 2/3 cup of white flour. The recipe still came out the best fot our family. THANK YOU!"

MY REVIEW
Jolena
Reviewed Nov. 20, 2013 Edited Jan. 26, 2016

"Oh dear what a big mess! I certainly must have done something wrong. They were flatter than a pancake and did not take 10 minutes to bake..because they turned very dark within 6-7 minutes. It's the very first time time a Taste of Home recipe disappointed me. I try a new recipe at least once a week. Could there be a mistake in this recipe?

OK PEOPLE...I'M GIVING THESE COOKIES ANOTHER SHOT! it's been two years since I tried them last. SERIOUSLY 55 PEOPLE CANNOT BE WRONG. I MUST HAVE MESSED UP SOMEWHERE. STAY TUNED!"

MY REVIEW
finatorta
Reviewed Nov. 9, 2013

"These are one of my favorite chocolate chips cookies! I love big, soft, chewy cookies and these definitely fit the bill! I usually leave out the nuts, as I don't care for them in my cookies."

MY REVIEW
Grammy Debbie
Reviewed Aug. 27, 2013

"I agree that this is an excellent recipe! I've started my own little bakery business and these are the chocolate chip cookies I offer. I've frozen the dough balls with great results and I just put them on the cookie sheet, frozen, and bake them slightly longer. I like them a little softer, too! Great recipe with or without the nuts!"

MY REVIEW
newcountrywife
Reviewed Jul. 17, 2013

"This has become my go-to chocolate chip cookie recipe. I have made it several times and it is always a hit with many people asking for the recipe. I understand some people would prefer a recipe that you don't need to refrigerate overnight, but for the best results, this is it! To those that had problems with the recipe I have a few suggestions (although I am sure that they are all quality and experienced bakers, sometimes in our experience we may overlook something that is needed). First of all, I would not substitute margarine or any spread for the butter. I have found this to be very important to get the right consistency. Also, make sure your butter is softened to room temperature and not bordering on melted. My kitchen does not have air conditioning (it can be a real trial in during canning!), so my butter can tend to get a bit too soft if I'm not careful. If the dough is still too stick to roll, I wouldn't hesitate to add a little bit of flour, just a smidge at a time. You could also pop the dough in the fridge for a bit to help it set up if needed. This recipe is well worth repeating to get the best results! Also, I have found that the dough balls can be frozen with great success. I line my container with wax paper and keep the balls from touching, but they freeze and keep very nicely for when you only need a few or are short on time. When I am ready to bake them, I simply remove them from the freezer, place them on a lined cookie sheet, let them thaw in the fridge for half an hour or so, and then let them sit at room temperature for the half hour stated in the recipe. Then simply proceed to bake according to directions. A little side note on baking time: Keep in mind that 1/4 cup of dough is much larger than your regular cookie dough ball. If the balls are large enough, the baking time is on target. I like mine a little gooey in the middle, so I keep an eye on the cookies and typically take them out around the 8 or 9 minute mark. All in all, this is the best recipe I have found for chocolate chip cookies. Please don't be afraid to try it!"

MY REVIEW
williamss
Reviewed Jul. 14, 2013

"I am dumbfounded by all of the positive reviews. I followed the recipe. I have been baking successfully for 40 years. All shaping this dough into balls did was lead to a big mess. Even using an ice cream scoop proved difficult. They ran together although placed 3" apart. They are big, but they are not thick. They turned out like over-sized Toll House cookies. I was so excited to try this recipe and I ended up being very disappointed."

MY REVIEW
keverwann
Reviewed Jul. 10, 2013

"These were good, but after following the recipe and directions to a "T", they burned after cooking for 9 minutes. I had trouble putting the indention in too; next time I'll try molding them into pucks instead of balls. Used toasted pecans instead of walnuts as that is what we have."

MY REVIEW
Brenda MH
Reviewed May. 22, 2013

"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."

MY REVIEW
baker94309
Reviewed May. 2, 2013

"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."

MY REVIEW
Talons
Reviewed Feb. 24, 2013

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

MY REVIEW
rpumputis
Reviewed Feb. 24, 2013

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

MY REVIEW
LCS456
Reviewed Feb. 10, 2013

"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!"

MY REVIEW
linsvin
Reviewed Feb. 2, 2013

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

MY REVIEW
julzk12
Reviewed Jan. 20, 2013

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

MY REVIEW
sstetzel
Reviewed Jan. 16, 2013 Edited Feb. 13, 2015

"This is such a great recipe! I used my regular cookie scoop to portion out the dough. After refrigerating overnight - baked them off at 375 for 13 minutes."

MY REVIEW
sandhya482
Reviewed Jan. 16, 2013

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

MY REVIEW
ladywindward
Reviewed Jan. 14, 2013

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

MY REVIEW
watermelonmuffin
Reviewed Jan. 9, 2013

"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."

MY REVIEW
M Kathleen
Reviewed Dec. 9, 2012

"This makes a huge cookie. My kids fell in love with the flavor. I used chocolate chunks and chocolate bits as well. :)"

MY REVIEW
Thphotoworks
Reviewed Nov. 7, 2012

"THe first chocolate chip recipe that I made that really stays big and thick but is not dense."

MY REVIEW
ilka896
Reviewed Oct. 25, 2012

"Very yummy. I absolutely loved it"

MY REVIEW
froggyrl24@hotmail.com
Reviewed Sep. 8, 2012

"These cookies are amazing. The absolute best recipe I have found!"

MY REVIEW
Luvsdaisies
Reviewed Aug. 2, 2012

"I made this recipe for my son who is a chocolate chip cookie fanatic, and it was a huge hit! My husband had previously had a different "favorite" cookie, but after eating these told me these were his new favorite! I didn't let them sit in the refrigerator because I knew my son was coming over and wouldn't want to wait. They still turned out perfect! I love the toasted nuts and have used both walnuts and pecans. {at different times} I also make up cookie dough and then freeze it in two or three packs if it's just my husband and me, so I can take it out a little at a time to cook when we're in the mood for something sweet and don't want to take a lot of time to make something. I do this with all my cookie recipes especially around the holidays so I have fresh cookies when someone comes over without having to mess up the kitchen."

MY REVIEW
MeghanTT
Reviewed Jul. 12, 2012

"Delicious! These cookies were great, I subbed pecans for walnuts (just a preference). As was stated by others, make sure to "undercook" them by a minute or two, and let them finish up on the hot cookie sheet outside of the oven! The cookies were soft, buttery, chocolately, very tasty!"

MY REVIEW
sarahsmommywest
Reviewed Jul. 6, 2012

"Best chocolate chip cookie I've ever made... I made it by the recipe the first time and they were perfect but bigger than I wanted so I've been using a smaller scoop ever since... Perfect every time and loved by all I share them with... I've been making them at least once a week!!! I love the night before prep, I usually refrigerate my cookie dough anyway... Thanks for such a great recipe and for having it available on the web...My poor magazine is showing signs of wear and now I can print a clean copy!!!"

MY REVIEW
msboop
Reviewed Jul. 2, 2012

"This recipe is very complex to make, making one night, refrigerate overnight, roll into balls, let sit 30 minutes until room temp. (why not just bake them when you make them?)when I went to make them the first batch burned and they were only in 10 min., the 2nd not done enough, the third one came out ok and the last one? PERFECT, although they are very tasty, I have another other Choc chip recipe that is much easier and as big and soft, this was just too much with the rolling and letting it sit for 30 minutes, then baking. That is probably why the last ones turned out the best, they sat the longest?"

MY REVIEW
krystallebrianna
Reviewed Jun. 23, 2012

"best chocolate chip cookie recipe I've found so far! they stay thick and soft rather than becoming hard and flat like many others do"

MY REVIEW
NevadaRose
Reviewed Jun. 17, 2012

"These are very good - my boss went into fits of joy over them. Nice that you can make them ahead and bake when ready. Be sure not to overbake them as they harden up upon cooling."

MY REVIEW
Gladys99
Reviewed Jun. 3, 2012

"I never make cookies. This was my 1st time! I made the dough last week and baked half of it. Made the rest today. Excellent!"

MY REVIEW
CindyRathkamp
Reviewed May. 30, 2012

"OMG!!! These are the BEST chocolate chip cookies that I have EVER made!!!! Definitely will make these again and share with everyone I know!"

MY REVIEW
klv1976
Reviewed May. 30, 2012

"This is my favorite chocolate chip cookie recipe! They are so big and chewy!"

MY REVIEW
sstetzel
Reviewed May. 22, 2012 Edited Feb. 13, 2015

"This is such a great recipe! I used my regular cookie scoop to portion out the dough. After refrigerating overnight - baked them off at 375 for 13 minutes."

MY REVIEW
delowenstein
Reviewed May. 19, 2012

"I admit I did change this recipe to suit my tastes & I think that it will be another favorite recipe to use!"

MY REVIEW
AmberlyB
Reviewed May. 16, 2012

"This recipe is super easy and very delicious! I used peanut butter chips as well as chocolate chips and only used 3/4 cup butter. I did not refrigerate overnight and cooked at 350° for about 14 minutes. They were perfectly soft and chewy! This was my first time to make home made chocolate chip cookies and they definitely did not dissapoint!"

MY REVIEW
NOMARLOVER
Reviewed May. 15, 2012

"A VERY SIMPLE BUT DELICIOUS RECIPE FOR CHOCOLATE CHIP COOKIES. THE ONLY MODIFICATION I DID WAS TO ADD 1 TEA. OF CINNAMON AND 1 TEA. OF NUTMEG. I WOULD HIGHLY RECOMMEND THIS RECIPE FOR CHOCOLATE CHIP COOKIE LOVERS."

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