BIG BUTTERY CHOCOLATE CHIP COOKIES RECIPES

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.

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.