Big & Buttery Chocolate Chip Cookies

My take on the classic cookie is inspired by a bakery in California called Hungry Bear.

Big & Buttery Chocolate Chip Cookies

It's big, thick and chewy!
Cook Time 10 mins
Total Time 10 mins
Course Snacks
Servings 24 servings


  • 1 cup butter softened
  • 1 cup brown sugar packed
  • 3/4 cup sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 1/4 tsp baking soda
  • 1 tsp salt
  • 1 package semi sweet chocolate chips 12 oz
  • 2 cups chopped walnuts toasted


  • 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 cupful of dough into balls. Flatten each to 3/4" thickness (2 1/2" diameter) smoothing edges as necessary. Place In an airtight container, separating layers with waxed paper or parchment paper. Refrigerate covered overnight.
  • To bake, place dough portions 2" apart n parchment paper-lined baking sheets: let stand at room temperature 30 minutes before baking. Preheat oven to 400 F.
  • 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.
  • Yields: about 2 dozen.