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, WI
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
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 completely.
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.
READER REVIEW
“This is the best recipe I have found for chocolate chip cookies! They were delicious and stayed nice and soft.”
KMT01 TASTEOFHOME.COM
AUGUST 4
NATIONAL CHOCOLATE CHIP COOKIE DAY