Big & Buttery Chocolate Chip Cookies

I love that the classic American cookie accidently got it's 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! This version is big, thick and soft.

Prep: 35 min. + chilling   Bake: 10 min.   Makes: 2 dozen

• 1 c. butter, softened
• 1 c. packed brown sugar
• 3/4 c. sugar
• 2 eggs
• 1 1/2 tsp. vanilla extract
• 2 2/3 c. all-purpose flour
• 1 1/4 tsp. baking soda
• 1 tsp. salt
• 1 pkg. (12 oz.) semisweet chocolate chips
• 2 c. coarsely chopped walnuts, toasted

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 hrs. or overnight.
3. To bake, place dough balls 3 in. apart on parchment paper-lined baking sheets. Press a shallow indention in the center of each with your thumb, reshaping sides to smooth any cracks. Let stand at room temperature for 30 min.
4. Bake at 400 degrees for 10-12 min. or until edges are golden brown. Cool for 2 min. before removing from pans to wire racks; cool.