- 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
- 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 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.
Reviews for Big & Buttery Chocolate Chip Cookies
"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!"
"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 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!"
"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 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."