Thursday, June 14, 2012

Big and Buttery Chocolate Chip Cookies

I have been getting a bit tired of the regular Tollhouse chocolate chip cookie recipe, so when I saw this recipe then I jumped on it. And I so glad that I made them because they were delicious!

Big and Buttery Chocolate Chip Cookies:

24 ServingsPrep: 35 min. + chilling Bake: 10 min.


  • 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 package (12 ounces) semisweet chocolate chips
  • 2 cups coarsely chopped walnuts, toasted


  • 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 in. 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 375 degrees for 10-11minutes or until edges are golden brown.
    • Cool for 2 minutes before removing from pans to wire racks; cool.
    • Yield: 2 dozen.
    Nutrition Facts: 1 cookie equals 311 calories, 19 g fat (8 g saturated fat), 38 mg cholesterol, 229 mg sodium, 35 g carbohydrate, 2 g fiber, 4 g protein.
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