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

Ingredients

  • 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

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.

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.
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

AVERAGE RATING
   (45)
RATING DISTRIBUTION
5 Star
 (37)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (4)
MY REVIEW
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 :
MY REVIEW
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
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
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
Reviewed Aug. 15, 2014

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

MY REVIEW
Reviewed May. 25, 2014

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

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT