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Big & Buttery Chocolate Chip Cookies

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Total Time
Prep: 35 min. + chilling Bake: 10 min./batch

By Taste Of Home Editorial Team

Recipe by Irene Yeh, Mequon, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Published on Jul. 03, 2025

I developed this recipe for the Taste of Home Test Kitchen. It's our signature chocolate chip cookie that's big, thick and chewy—perfect for dunking. —Irene Yeh, Mequon, Wisconsin


Test Kitchen variations
  • Almond Chocolate Chip Cookies: Reduce vanilla to 1 teaspoon and add 1/4 teaspoon almond extract. Substitute toasted almonds for the walnuts.
    • Almond Chocolate Chip Cookies: Reduce vanilla to 1 teaspoon and add 1/4 teaspoon almond extract. Substitute toasted almonds for the walnuts. Big & Buttery White Chip Cookies: Substitute white baking chips for the chocolate chips and toasted hazelnuts for the walnuts. Big & Buttery Cranberry Nut Cookies: Substitute dried cranberries for the chocolate chips. Big & Buttery Cherry Chocolate Chip Cookies: Substitute 1 cup chopped dried cherries for 1 cup of the walnuts.

    Watch How to Make Big & Buttery Chocolate Chip Cookies

    Test Kitchen Approved

    Big & Buttery Chocolate Chip Cookies

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    Prep Time 35 min
    Cook Time 10 min
    Yield about 2 dozen

    Ingredients

    • 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
    Text Ingredients

    Directions

    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 cupfuls of dough into balls. Flatten each to 3/4-in. thickness (2 1/2-in. diameter), smoothing edge as necessary. Place in an airtight container, separating layers with waxed paper or parchment; refrigerate, covered, overnight.
    3. 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°.
    4. Bake until edges are golden brown (centers will be light), 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.

    Nutrition Facts

    1 cookie: 311 calories, 19g fat (8g saturated fat), 38mg cholesterol, 229mg sodium, 35g carbohydrate (23g sugars, 2g fiber), 4g protein.

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