Big, thick and soft, these cookies are based on a recipe from a bakery in California called Hungry Bear.
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.
Shape quarter cupfuls of dough into balls. Place in airtight container, separating layers with waxed or parchment paper; cover and refrigerate 12 hours or overnight.
To bake, place dough balls 3 inches apart on parchment paper-lined 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.
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; cool.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (146g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 536 (71%)|
|Amt Per Serving||% DV|
|Total Fat 59.6g||79 %|
|Saturated Fat 36.9g||185 %|
|Monounsaturated Fat 16.1g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 174.9mg||54 %|
|Sodium 761.8mg||26 %|
|Potassium 190.1mg||5 %|
|Total Carbohydrate 56.4g||17 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 54g|
|Protein 5.7g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 759
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