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24 Pieces

Big and Buttery Chocolate Chip Cookies

Ingredients

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 2 2/3 cup flour
  • 1 1/4 baking soda
  • 1 tsp soda
  • 1 pkg (12 oz) semisweet chocolate chips
  • 2 cups coarsely chopped walnuts, toasted
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Directions

  1. 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.
  2. Shape quarter cupfuls of dough into balls. Place in an airtight container separating layers with waxed paper, cover and refrigerate 12 hours or overnight.
  3. To bake, place doughs balls 3 inches apart on parchment paper line 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.
  4. Bake at 400 degrees for 10-12 minutes or until edges are golden brown. Cool for 2 minutes before removing from pans to wire racks to cool.

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