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Big & Buttery Chocolate Chip Cookies

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
  • Total Time
    Prep: 35 min. + chilling Bake: 10 min./batch
  • Makes
    about 2 dozen


  • 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


  • 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.

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.
  • 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.

  • Test Kitchen Tips
  • Learn more about baking cookies with our ultimate guide.

  • Editor's Note
    To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
    Nutrition Facts
    1 cookie: 311 calories, 19g fat (8g saturated fat), 38mg cholesterol, 229mg sodium, 35g carbohydrate (23g sugars, 2g fiber), 4g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.


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    Average Rating:
    • SRockley
      Oct 5, 2020

      These were amazing! So good right out of the oven. Will be making these often.

    • Katy's mom
      Sep 19, 2020

      Same recipe I've used for many years, just slightly different proportions. We prefer less a little less sugar and not so many chocolate chips. I also make the cookies smaller. My recipe calls for a 375 degree temp, and I've never had a problem with the dough spreading too much. The butter shouldn't be too soft. Neither should the dough. If it is, put it in the fridge to firm up for an hour. IChilling overnight is unnecessary.

    • Jo
      Jun 5, 2020

      No comment left

    • Katie
      May 11, 2020

      YUM! I made these (mostly) as directed. I ran out of vanilla extract so I subbed in some pure maple syrup, and I also made them a bit smaller with a cookie scoop instead of the 1/4-cupfuls. Since it's just me and my boyfriend, I baked only six cookies. The rest are portioned out in the freezer for a rainy day. I'm looking forward to trying these again and maybe adding some dried cherries or cranberries to the mix.

    • Joey
      Apr 26, 2020

      These are by far THE BEST chocolate chips cookies I have ever made! They are our family’s new favorite!

    • Vicky
      Apr 19, 2020

      These are WONDERFUL cookies. Definitely not just like Nestle or Hershey's recipes from the bag. There is a chewiness even when slightly over baked (oops!). Crispy on the edges and chewy yumminess!

    • Kimberly
      Apr 9, 2020

      Absolutely amazing! You must follow directions to refrigerate overnight or they won’t work! So worth the wait!

    • Monica
      Mar 28, 2020

      My absolute favorite chocolate chip cookie recipe. I refrigerate dough overnight and use my cookie scoop to make smaller cookies. Perfect everytime!

    • Vondy
      Feb 24, 2020

      Any suggestions on substituting anything besides nuts? Should I add more chocolate chips to the dough or ? Thanks for any ideas.

    • dublinlab
      Feb 11, 2020

      A very good cookie. Next time l'd add 1 1/2 c walnut, or maybe I chopped mine a little to fine. I made them 1/2 size. Janet VFE