Big & Buttery Chocolate Chip Cookies

Our 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, WI

PREP: 35 MIN. + CHILLING • BAKE: 10 MIN./BATCH • MAKES: ABOUT 2 DOZEN

• 1 cup butter, softened
• 1 cup packed brown sugar
• ¾ cup sugar
• 2 large eggs, room temperature
• 1 ½ tsp. vanilla extract
• 2 ⅔ cups all-purpose flour
• 1 ¼ tsp. baking soda
• 1 tsp. salt
• 1 pkg. (12 oz.) semisweet chocolate chips
• 2 cups coarsely chopped walnuts, toasted

1. 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. 2. Shape ¼ cupfuls of dough into balls. Flatten each to ¾-in. thickness (2 ½-in. diameter), smoothing edges as necessary. Place in an airtight container, separating layers with waxed paper or parchment; refrigerate, covered, overnight.
3. 3. To bake, place the dough portions 2 in. apart on parchment-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°.
4. 4. Bake until edges are golden brown (centers will be light), 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

1 COOKIE: 311 cal., 19g fat (8g sat. fat), 38mg chol., 229mg sod., 35g carb. (23g sugars, 2g fiber), 4g pro.

READER REVIEW

“These are by far the best chocolate chip cookies I have ever made! They are our family’s new favorite!”

—JOEY, TASTEOFHOME.COM