I developed this recipe for the Taste of Home Test Kitchen. It's our signature chocolate chip cookie that's big, thick and chewy—perfect for dunking. —Irene Yeh, Mequon, Wisconsin


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.
  • 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.

    Watch How to Make Big & Buttery Chocolate Chip Cookies