Big & Buttery Chocolate Chip Cookies Recipe

4.5 70 67
Big & Buttery Chocolate Chip Cookies Recipe
Big & Buttery Chocolate Chip Cookies Recipe photo by Taste of Home
Publisher Photo

Big & Buttery Chocolate Chip Cookies Recipe

Read Reviews
4.5 70 67
Publisher Photo
My take on the classic cookie is inspired by a bakery in California called Hungry Bear. It's big, thick and chewy—truly the best chocolate chip cookie recipe. —Irene Yeh, Mequon, Wisconsin
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 10 min./batch
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 10 min./batch

Ingredients

  • 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

Directions

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.
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: 311 calories, 19g fat (8g saturated fat), 38mg cholesterol, 229mg sodium, 35g carbohydrate (23g sugars, 2g fiber), 4g protein.

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  • 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
  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

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Reviews forBig & Buttery Chocolate Chip Cookies

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kariAnne31 User ID: 6909355 286546
Reviewed Apr. 12, 2018

"The only thing people should be disappointed in is their own inability to read. It says right in the beginning these are recipes for the types of food JoAnna likes. Jeepers... with that being said, these cookies are amazing!!! My new go to recipe."

MY REVIEW
susan User ID: 9449516 286522
Reviewed Apr. 11, 2018 Edited Apr. 12, 2018

"Who cares where this recipe originated ?? Its the best CC cookie I have baked. I am an experience baker for over 40 years. They came out perfect and tasted chewy and yummy! I baked 11 min and cooled on pan about 2 , then removed to a cooling rack. I toasted my walnuts and made as recipe stated, but chilled longer, I will make again . I cut recipe to 1/2 & makes about 2 doz -- perfect for 2 of us -- thanks for sharing this recipe ."

MY REVIEW
SherriStirbis User ID: 8013214 286418
Reviewed Apr. 9, 2018

"I agree. I was mislead to believe these cookies were a recipe from Joanna Gaines. Disappointed as well."

MY REVIEW
Shortcaketoo User ID: 6418268 286354
Reviewed Apr. 8, 2018

"I agree with teryn69. You are being deceitful in making the reader think they are seeing a Joanna Gaines recipe, when that is not the case at all. I would not expect this from you and am very disappointed."

MY REVIEW
Sara User ID: 9427516 286353
Reviewed Apr. 8, 2018

"My. Cookies come out flat"

MY REVIEW
teryn69 User ID: 6818421 286306
Reviewed Apr. 8, 2018

"I followed this recipe with the header "Joanna Gaines' Favorite Recipes". Following the link, which said Joanna-Approved Big & Buttery chocolate Chip Cookies, Joanna has a well-documented love for chocolate chip cookies—they’re even appearing in her new cookbook!

However this isn't a Joanna Gaines' recipe. None of the 20 recipes are Joanna's. I don't expect someone like Joanna Gaines would swipe 20 recipes and call them her own in a cookbook with her name on it. Very disappointed in TOH to get me here under false pretenses. I expect better."

MY REVIEW
dtlindsk User ID: 6329031 273126
Reviewed Sep. 17, 2017

"Great easy recipe for the best. chocolate cookies!"

MY REVIEW
lkleditz User ID: 828589 272653
Reviewed Sep. 4, 2017

"I didn't have all the ingredients for my 'go to' cookie recipe so I tried these. I will definitely make these again."

MY REVIEW
[email protected] User ID: 4380398 260473
Reviewed Jan. 29, 2017

"Definitely the best recipe. Not using shortening has been a challenge, with this recipe you only use butter. And I found if you chill the dough for about an hour you get thicker cookies so they are soft on the inside."

MY REVIEW
lvarner User ID: 35803 256263
Reviewed Nov. 1, 2016

"These have a delicious taste. Mine turned out more flat than I prefer, but I find that this can happen sometimes with cookies that contain all butter as the fat. Next time I may try using 1/2 cup of shortening and 1/2 cup of butter (instead of 1 cup butter) to see if that makes a differentce."

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