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Big & Buttery Chocolate Chip Cookies

 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./batch


  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 1-1/2 teaspoons McCormick® Pure 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


  • 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.
  • 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.
  • To bake, place dough portions 2 in. apart on parchment paper-lined

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Big & Buttery Chocolate Chip Cookies (continued)

Directions (continued)

  • baking sheets; let stand at room temperature 30 minutes before
  • baking. Preheat oven to 400°.
  • 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.
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.