Big & Buttery Chocolate Chip Cookies
It’s big, thick and chewy!
Cook Time
Cook Time
  • 1cup buttersoftened
  • 1cup Brown Sugarpacked
  • 3/4cup sugar
  • 2large eggs
  • 1 1/2tsp vanilla extract
  • 2 2/3cups all-purpose flour
  • 1 1/4tsp baking soda
  • 1tsp salt
  • 1package semi sweet chocolate chips12 oz
  • 2cups chopped walnutstoasted
  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 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.
  3. 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.
  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.
  5. Yields: about 2 dozen.