Big & Buttery Chocolate Chip Cookies – 4-5-19

Big & Buttery Chocolate Chip Cookies – 4-5-19

Prep: 35 min + chilling

Bake: 10 min./batch

Makes: about 2 dozen


1 cup butter,softened

1 cup packed brown sugar

3/4 cup sugar

2 large eggs, room temperature

1 1/2 tsp. vanilla extract

2 2/3 cups all-purpose flour

1 1/4 tsp. baking soda

1 tsp. salt

1 pkg. (12 oz.) semisweet chocolate chips

2 cups coarsely chopped walnuts, toasted

  1. In a bowl, beat butter and both sugars until blended. Beat in eggs and vanilla. In a small bowl, whisk the 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 ball into 3/4-in. thickness (2 1/2-in. diameter), smoothing edges as necessary. Place in airtight container, separating the layers with waxed paper or parchment; refrigerate, covered, overnight.
  3. To bake, place dough portions 2 in. apart on parchment-lined baking sheets; let stand at room temperature for 30 minutes before baking. Preheat oven to 400 degrees.
  4. Bake until edges are golden brown (centers will be light), 10-12 minutes. Remove to wire racks to cool.