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

Big & Buttery Chocolate Chip Cookies Recipe

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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 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
   (43)
RATING DISTRIBUTION
5 Star
 (37)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (3)
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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.

MY REVIEW
Reviewed Feb. 13, 2014

Great cookies, and easy to make!

MY REVIEW
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!

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