Big & Buttery Chocolate Chip Cookies
Total TimePrep: 35 min. + chilling Bake: 10 min./batch
Makesabout 2 dozen
- 1 cup butter, softened
- 1 cup packed brown sugar
- 3/4 cup sugar
- 2 large eggs, room temperature
- 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 paper or parchment; refrigerate, covered, overnight.
- To bake, place dough portions 2 in. apart on parchment-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°.
- Bake until edges are golden brown (centers will be light), 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
Test Kitchen variations
Editor's NoteTo 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.
Nutrition Facts1 cookie: 311 calories, 19g fat (8g saturated fat), 38mg cholesterol, 229mg sodium, 35g carbohydrate (23g sugars, 2g fiber), 4g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Sep 28, 2019
Amazing cookie, now my go to for chocolate chip. Crispy chewy is our favorite!
Sep 26, 2019
Love it, definitely one of my favorite recipes ever!!!
Aug 21, 2019
In love with these cookies! Crispy edges, soft
Aug 16, 2019
I make these cookies almost every week when we have family supper on Sunday’s. They’re ah-maze-ing!! We all like how buttery and sweet they are as we each have a big sweet tooth and love that they’re chewy on the inside and a little crunchy around the edges. Make sure to have plenty of milk on hand. This is my go to chocolate chip recipe and I’ve shared it many times over now. Plus it’s a lot of fun to make them with my little boy who loves to use the mixer! I’ve never chilled the dough and they’re still delicious baked for 10-12 minutes. I change up how big I make them as well and adjust the baking time accordingly.
Aug 5, 2019
I haven't tried this recipe yet but am wondering if you could freeze the dough once you get to the refrigerate step and only bake off a few at a time. Since it's just my husband and myself, a batch that size would go to waste.
Jul 18, 2019
Everyone’s favorite. This version is buttery good, chilling the dough makes then both chewy and crisp. I used pecans and made up just a 1/2 a batch. That yielded plenty for just 2 people. About 3 dozen. VFE.
Jul 7, 2019
These are everything a chocolate chip cookie should be. Slightly chewy exterior and soft buttery interior. Chilling them is key. I changed it up a bit and used vanilla chips instead of chocolate chips and for the nuts I used rough chopped macadamias. Since it's just my husband and myself I only cook a few at a time. They're addicting and he will eat all of them if they're baked. It's really handy to have the dough on hand though. After chilling I follow the instructions but roll them all up. I then place between waxed paper layers in a freezer proof container. I don't thaw them out prior to baking. I just add a couple of minutes to the baking time.
Jul 7, 2019
these are a good cookie, easy to make. we really liked the walnuts in them
May 6, 2019
Honestly these are the BEST cookies ever!!
May 1, 2019
These are so good! We couldn't wait to bake them, so I went ahead and skipped the refrigeration. Baked right away at 350 and they turned out great!