Big & Buttery Chocolate Chip Cookies

By srumbel

My version of the classic cookie is based on a recipe from a bakery in California called Hungry Bear. It's big, thick and chewy-perfect for dunking. —Irene Yeh, Mequon, Wisconsin
from tasteofhome.com

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

Preparation

Step 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.
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.

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