Big & Buttery Chocolate Chip Cookies Recipe
"I love that the classic American cookie accidentally got its start when Ruth Wakefield used a Nestle chocolate bar as a substitute for baker's chocolate. The chocolate didn't melt, and the chocolate chip cookie was born. My version—it's big, thick and soft—is based on a recipe from a bakery in California called Hungry Bear. —Irene Yeh, Mequon, Wisconsin..."
INGREDIENTS
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1 cup butter, softened
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1 cup packed brown sugar
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3/4 cup sugar
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2 eggs
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1-1/2 teaspoons vanilla extract
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2-2/3 cups all-purpose flour
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1-1/4 teaspoons baking soda
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1 teaspoon salt
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1 package (12 ounces) semisweet chocolate chips
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2 cups coarsely chopped walnuts, toasted
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