Big & Buttery Chocolate Chip Cookies

By Addie

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

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

Preparation

Step 1

In a large bowl, cream the butter, brown sugar and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and walnuts.

Shape quarter cupfuls of dough into balls. Place in an airtight container, separating layers with waxed or parchment paper; cover and refrigerate overnight.

To bake, place dough balls 3 in. apart on parchment paper-lined baking sheets. Press a shallow indentation in the center of each with your thumb, reshaping sides to smooth any cracks. Let stand at room temperature for 30 minutes.

Bake at 400° for 10-12 minutes or until edges are golden brown. Cool for 2 minutes before removing from pans to wire racks; cool. Yield: 2 dozen.
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REVIEWS:

This makes a huge cookie. My kids fell in love with the flavor. I used chocolate chunks and chocolate bits as well. :)

THe first chocolate chip recipe that I made that really stays big and thick but is not dense.

Very yummy. I absolutely loved it

These cookies are amazing. The absolute best recipe I have found!

I made this recipe for my son who is a chocolate chip cookie fanatic, and it was a huge hit! My husband had previously had a different "favorite" cookie, but after eating these told me these were his new favorite! I didn't let them sit in the refrigerator because I knew my son was coming over and wouldn't want to wait. They still turned out perfect! I love the toasted nuts and have used both walnuts and pecans. {at different times} I also make up cookie dough and then freeze it in two or three packs if it's just my husband and me, so I can take it out a little at a time to cook when we're in the mood for something sweet and don't want to take a lot of time to make something. I do this with all my cookie recipes especially around the holidays so I have fresh cookies when someone comes over without having to mess up the kitchen.

Delicious! These cookies were great, I subbed pecans for walnuts (just a preference). As was stated by others, make sure to "undercook" them by a minute or two, and let them finish up on the hot cookie sheet outside of the oven! The cookies were soft, buttery, chocolately, very tasty!

Best chocolate chip cookie I've ever made... I made it by the recipe the first time and they were perfect but bigger than I wanted so I've been using a smaller scoop ever since... Perfect every time and loved by all I share them with... I've been making them at least once a week!!! I love the night before prep, I usually refrigerate my cookie dough anyway... Thanks for such a great recipe and for having it available on the web...My poor magazine is showing signs of wear and now I can print a clean copy!!!

This recipe is very complex to make, making one night, refrigerate overnight, roll into balls, let sit 30 minutes until room temp. (why not just bake them when you make them?)when I went to make them the first batch burned and they were only in 10 min., the 2nd not done enough, the third one came out ok and the last one? PERFECT, although they are very tasty, I have another other Choc chip recipe that is much easier and as big and soft, this was just too much with the rolling and letting it sit for 30 minutes, then baking. That is probably why the last ones turned out the best, they sat the longest?

Best chocolate chip cookie recipe I've found so far! They stay thick and soft rather than becoming hard and flat like many others do.

These are very good - my boss went into fits of joy over them. Nice that you can make them ahead and bake when ready. Be sure not to overbake them as they harden up upon cooling.

I never make cookies. This was my 1st time! I made the dough last week and baked half of it. Made the rest today. Excellent!

OMG!!! These are the BEST chocolate chip cookies that I have EVER made!!!! Definitely will make these again and share with everyone I know!

This is my favorite chocolate chip cookie recipe! They are so big and chewy!

This is such a great recipe! I used my regular cookie scoop to portion out the dough. After refrigerating overnight - baked them off at 375º for 13 minutes.

I admit I did change this recipe to suit my tastes & I think that it will be another favorite recipe to use!

This recipe is super easy and very delicious! I used peanut butter chips as well as chocolate chips and only used 3/4 cup butter. I did not refrigerate overnight and cooked at 350° for about 14 minutes. They were perfectly soft and chewy! This was my first time to make home made chocolate chip cookies and they definitely did not disapoint!

A VERY SIMPLE BUT DELICIOUS RECIPE FOR CHOCOLATE CHIP COOKIES. THE ONLY MODIFICATION I DID WAS TO ADD 1 TEA. OF CINNAMON AND 1 TEA. OF NUTMEG. I WOULD HIGHLY RECOMMEND THIS RECIPE FOR CHOCOLATE CHIP COOKIE LOVERS.