Big & Buttery Chocolate Chip Cookies

Big & Buttery Chocolate Chip Cookies are a beloved American classic that originated from a happy accident by Ruth Wakefield, who substituted a Nestle chocolate bar for baker’s chocolate in her cookie dough. The chocolate chunks didn’t fully melt, resulting in the creation of the iconic chocolate chip cookie. This version of the cookie is big, thick, and soft, inspired by a recipe from the Hungry Bear bakery in California.

INGREDIENTS:

• 1 cup butter, softened
• 1 cup packed brown sugar
• 3/4 cup granulated 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

PREPARATION:

1. In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs and vanilla extract.
2. In a separate bowl, combine the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, mixing well after each addition.
3. Stir in the semisweet chocolate chips and toasted walnuts until evenly distributed throughout the dough.
4. Shape quarter-cupfuls of the dough into balls and place them in an airtight container, separating each layer with waxed or parchment paper. Cover the container and refrigerate the dough overnight.
5. When ready to bake, preheat the oven to 400°F (200°C). Line baking sheets with parchment paper.
6. Place the chilled dough balls on the prepared baking sheets, spacing them 3 inches apart. Use your thumb to create a shallow indentation in the center of each dough ball, reshaping the sides to smooth any cracks.
7. Let the dough balls stand at room temperature for 30 minutes to slightly soften.
8. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden brown.
9. Remove the baking sheets from the oven and let the cookies cool for 2 minutes before transferring them to wire racks to cool completely.

YIELD:

This recipe makes approximately 2 dozen Big & Buttery Chocolate Chip Cookies.

PREP/TOTAL TIME:

Preparation time: 35 minutes Chilling time: Overnight Baking time: 10-12 minutes per batch

SPECIAL INSTRUCTIONS:

• To ensure the best results, make sure the butter is softened to room temperature before creaming it with the sugars.
• Toast the walnuts before chopping them to enhance their flavor. Spread the chopped walnuts on a baking sheet and toast them in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant. Let them cool before adding them to the dough.
• Chilling the dough overnight is essential for achieving thick and soft cookies with the perfect texture.
• When pressing the indentation in the center of each dough ball, be gentle to avoid cracking or misshaping the cookies.
• Allow the cookies to cool slightly on the baking sheets before transferring them to wire racks to cool completely. This will help them firm up and hold their shape.

TIPS:

• For extra decadence, consider using a mix of semisweet and milk chocolate chips or adding additional mix-ins such as shredded coconut or dried cranberries.
• These big and buttery cookies are perfect for sharing with family and friends, and they also make a delightful homemade gift.
• Store the cookies in an airtight container at room temperature for up to one week. To keep them soft and fresh, you can place a slice of bread in the container with the cookies.
• These cookies can be frozen for up to three months. Wrap them tightly in plastic wrap or place them in a freezer-safe container or bag.

In conclusion, Big & Buttery Chocolate Chip Cookies are a delicious and satisfying treat that pays homage to the accidental creation of the classic chocolate chip cookie by Ruth Wakefield. This version of the cookie is inspired by the Hungry Bear bakery in California and features a thick and soft texture.

To make these cookies, simply cream together softened butter, brown sugar, and granulated sugar, and then add the eggs and vanilla extract. Gradually incorporate the dry ingredients and stir in the semisweet chocolate chips and toasted walnuts. Shape the dough into balls and refrigerate them overnight. The next day, bake the cookies, and after a short cooling period, they’re ready to be enjoyed.

The combination of the buttery cookie base, rich semisweet chocolate chips, and crunchy toasted walnuts creates a delightful flavor and texture contrast. These cookies are perfect for indulging in a classic American treat or sharing with loved ones.

Remember to plan ahead and chill the dough overnight to achieve the desired thickness and softness. The slight indentation in the center of each dough ball ensures even baking and a visually appealing result.

Share these Big & Buttery Chocolate Chip Cookies with family, friends, or coworkers, and watch as they disappear quickly. They make a wonderful addition to any dessert table or a thoughtful homemade gift. Enjoy the taste of nostalgia with every bite of these iconic cookies.