BIG AND BUTTERY CHOCOLATE CHIP COOKIES RECIPES

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BIG & BUTTERY CHOCOLATE CHIP COOKIES RECIPE: HOW TO MAKE IT



Big & Buttery Chocolate Chip Cookies Recipe: How to Make It image

My take on the classic cookie is inspired by a bakery in California called Hungry Bear. It's big, thick and chewy—truly the best chocolate chip cookie recipe. —Irene Yeh, Mequon, Wisconsin

Provided by Taste of Home

Categories     Desserts

Total Time 45 minutes

Prep Time 35 minutes

Cook Time 10 minutes

Yield about 2 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 large eggs, room temperature
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

Steps:

  • 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 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 paper or parchment; refrigerate, covered, overnight., To bake, place dough portions 2 in. apart on parchment-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°., Bake until edges are golden brown (centers will be light), 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 311 calories, FatContent 19g fat (8g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 229mg sodium, CarbohydrateContent 35g carbohydrate (23g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

BIG & BUTTERY CHOCOLATE CHIP COOKIES RECIPE - FOOD.COM



Big & Buttery Chocolate Chip Cookies Recipe - Food.com image

Make and share this Big & Buttery Chocolate Chip Cookies recipe from Food.com.

Total Time 45 minutes

Prep Time 35 minutes

Cook Time 10 minutes

Yield 24 cookies

Number Of Ingredients 10

1 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 (12 ounce) package semi-sweet chocolate chips
2 cups coarsely chopped walnuts, toasted

Steps:

  • In a large bowl, cream the butter, brown sugar and sugar until light and fluffy.
  • Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and walnuts.
  • Shape quarter cupfuls of dough into balls. Place in an airtight container, separating layers with waxed or parchment paper; cover and refrigerate overnight.
  • To bake, place dough balls 3 inches apart on parchment paper-lined baking sheets. Press a shallow indentation in the center of each with your thumb, reshaping sides to smooth any cracks. Let stand at room temperature for 30 minutes.
  • Preheat oven to 400°. Bake for 10-12 minutes or until edges are golden brown. Cool for 2 minutes before removing from pans to wire racks; cool.

Nutrition Facts : Calories 316, FatContent 18.8, SaturatedFatContent 8.1, CholesterolContent 35.8, SodiumContent 240.6, CarbohydrateContent 36.3, FiberContent 1.9, SugarContent 23.2, ProteinContent 4.1

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"Big, thick and soft, these cookies are based on a recipe from a bakery in California called Hungry Bear."
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  • "In a large bowl,cream the butter, brown sugar and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips. Shape quarter cupfuls of dough into balls. Place in airtight container, separating layers with waxed or parchment paper; cover and refrigerate 12 hours or overnight. To bake, place dough balls 3 inches apart on parchment paper-lined baking sheets. Press a shallow indentation in the center of each with your thumb, reshaping sides to smooth any cracks. Let stand at room temperature for 30 minutes. Bake at 400 degrees for 10-12 minutes or until edges are golden brown. Cool for 2 minutes before removing from pans to wire racks; cool."
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BIG & BUTTERY CHOCOLATE CHIP COOKIES RECIPE - FOOD.COM
Make and share this Big & Buttery Chocolate Chip Cookies recipe from Food.com.
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  • Preheat oven to 400°. Bake for 10-12 minutes or until edges are golden brown. Cool for 2 minutes before removing from pans to wire racks; cool.
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BIG & BUTTERY CHOCOLATE CHIP COOKIES RECIPE: HOW TO MAKE IT
My take on the classic cookie is inspired by a bakery in California called Hungry Bear. It's big, thick and chewy—truly the best chocolate chip cookie recipe. —Irene Yeh, Mequon, Wisconsin
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