Jumbo Chocolate Chip Cookies

Instructions

1. Step 1

   Gather the ingredients and preheat oven to 375 F.

2. Step 2

   Cream the butter and sugars together with an electric mixer.

3. Step 3

   Beat in the eggs until the mixture is light and fluffy.

4. Step 4

   Lightly scoop the flour with a spoon into a measuring cup (not a coffee cup or drinking cup), then level with a knife. It is important to measure the flour correctly.

5. Step 5

   Sprinkle the flour over the butter-sugar mixture, but do not mix it in just yet. Sprinkle the yeast and salt over the flour.

6. Step 6

   Mix in the rest of the dry ingredients, just until it becomes a soft dough. Do not overmix or the cookies will get dense.

7. Step 7

   Stir in the chocolate chips and walnuts.

8. Step 8

   At this point, it's ideal to chill the dough for 24 to 36 hours, but they can also be baked right away.

9. Step 9

   Line a heavy cookie sheet with parchment paper or a silicone baking mat. Alternatively, just use a heavy, insulated, ungreased cookie sheet.

10. Step 10

    Use an ice cream scoop or a 3/4-cup measuring cup to portion dough onto the cookie sheet. Leave about an inch room between the cookies. You will have room for 4 to 6 cookies on one sheet. Do not use 2 cookie sheets! Bake in batches on the center rack.

11. Step 11

    Place cookie sheet on the center rack of the oven and bake for 10 minutes. Without removing the cookies, turn oven temperature down to 350 F. Bake another 8 to 12 minutes, until the cookies are browned around the edges, but not in the center.

12. Step 12

    Cool on the cookie sheet for at least 10 minutes before serving. The cookies are still "baking" (absorbing residual heat) at this point, so if you remove them too soon, they may not be cooked through.

13. Step 13

    Remove cookies to a rack and repeat with remaining cookie dough.

14. Step 14

    Serve and enjoy!