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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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4.5 52
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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, 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.
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
   (51)
RATING DISTRIBUTION
5 Star
 (41)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (4)
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MY REVIEW
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
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
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
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
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."

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