Big & Buttery Chocolate Chip Cookies Recipe

TOTAL TIME: Prep: 35 min. + chilling Bake: 10 min./batch
MAKES: 24 servings

Ingredients
    1 cup butter, softened
    1 cup packed brown sugar
    3/4 cup sugar
    2 eggs
    1-1/2 teaspoons McCormick® Pure 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

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 edges as necessary. Place in an airtight container, separating layers with waxed or parchment paper; refrigerate, covered, overnight.
3. To bake, place dough portions 2 in. apart on parchment paper-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°.
4. Bake 10-12 minutes or until edges are golden brown (centers will be light). Cool on pans 2 minutes. Remove to wire racks to cool. Yield: about 2 dozen.

Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.