This recipe for Large Batch Chocolate Chip Cookies makes 4 dozen delicious perfect soft and chewy chocolate chip cookies! The dough freezes beautifully as well if you’d like to save some for later!
In my opinion, the best dessert is chocolate chip cookies! It’s been my favorite dessert since I can remember! Every year or so my brother and his family visit from Ohio (I live in Utah) and they always request my chocolate chip cookies! But since they have a big family and every time they come other members of my family come over, (I have a big family! I’m the youngest of 8 kids.) one small batch of cookies will not do. I need A LOT! And if I happen to have leftover dough, I can freeze it for the next week because they always want my cookies at least twice.
This year, they came to visit in early July, so I perfected making this Large Batch Chocolate Chip Cookies a few times (which they loved!) so there would always be enough cookies for everyone. I’ve just made some slight changes to my original Perfect Chocolate Chip Cookie recipe which I will talk about later in this post. But all that you really need to know is that this Large Batch Chocolate Chip Cookie recipe is just perfect! Every time I make it I can’t believe just how tasty it is!
What a beautiful sight!
I’ll never get tired of the beauty of chocolate chips meeting cookie dough. Definitely, a match made in heaven!
And since there is so much dough, you can sneak bites of the dough without anyone knowing!
You can bake 2 cookie sheets at a time, just switch the pan spots and reverse it about 6 minutes through cooking. I like to add a couple more chocolate chips to the dough too at that point.
The result is a large batch of beautiful and tasty chocolate chip cookies! Believe me, I’ve tried A LOT of chocolate chip cookies in my life, including many of the new cookie delivery shops, and there is no cookie out there as good as these cookies!
Large Batch Chocolate Chip Cookies are crispy on the edges, soft and chewy in the center, perfect texture, and plenty of chocolate chip goodness, it’s truly a dream come true!
All you need is a glass of milk and you will be in cookie heaven!
Let’s talk about the ingredients:
The ingredients are classic chocolate chip cookie ingredients but it’s just the right amount of each ingredient that makes this recipe so special.
- Butter- 3 sticks of softened butter give these cookies that amazing texture you want in a perfect cookie.
- Brown Sugar- I’ve upped the amount of brown sugar for this recipe from my original to give it a little more flavor and because I added a little more flour too. Brown Sugar is my favorite baking ingredient so it only makes these cookies more delicious! I like to use half light and half dark brown sugar.
- Granulated Sugar- Not too much not too little. Just 1/2 cup. It helps the edges of the cookies to be crispy.
- Eggs- Eggs make baked goods so tasty! You just need 2 large eggs for this recipe.
- Vanilla Extract- Everyone knows this is a must with chocolate chip cookies! A full tablespoon of vanilla gives this recipe that tasty flavor!
- Cornstarch- The secret ingredient! It makes the cookies super soft and thick.
- Baking Soda- A must in cookies. It helps them to be soft and fluffy and not flat.
- Salt- I use unsalted butter so adding salt is a must plus it helps cut the sweetness of the cookie giving your taste buds more pleasure.
- Flour- This is an obvious ingredient! I’ve added just the right amount to help the cookies be thick but not crumbly. Be sure to measure correctly. You don’t want to overmeasure this.
- Chocolate Chips- The best ingredient in this recipe! I’m not shy about adding plenty of chocolate chips. This recipe calls for 3 cups and I still like to add more on top. But you can decide if you want to add more or not. I’m a HUGE fan of semi-sweet and even dark chocolate chips but if you are a die-hard milk chocolate chip fan, go for it. You could even add some chocolate chips to up the chocolate factor.
Try this recipe and let me know what you think! I just made a big batch of these to freeze so I have it ready to bake up after my baby comes. (In only a few weeks!) I love to have a yummy way to say thank you to those who help me out with dinner etc when life is crazy with a newborn.
To Freeze Cookie Dough:
- Line a baking sheet with wax or parchment paper.
- Scoop dough into balls onto cookie sheets just leaving enough room between dough balls that they don’t touch.
- Add more chocolate chips if desired.
- Place the cookie sheet in the freezer for about an hour.
- Then put the cookie dough balls in a freezer zip lock (labeled) and keep them in the freezer until needed!
- When ready to bake, just add a couple more minutes to the baking time. No need to thaw out the dough first.
- Enjoy!
This picture is from when I made the cookies using 1/4 cup of dough! I typically use 2 tablespoons but I love how they turn out when I make them big. The texture is amazing! The cookies are so thick and chewy. It’s incredible! Just bake it for a bit longer, about 14 minutes.
Enjoy!
Large Batch Chocolate Chip Cookies
Ingredients
- 1 ½ cup unsalted butter (3 sticks), softened
- 1 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 ½ tablespoons cornstarch
- 2 teaspoon baking soda
- 1 teaspoon kosher salt
- 4 cups all-purpose flour
- 3 cups semi-sweet chocolate chips (or 2 cups chocolate chips and 3/4 cup mini)
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter, brown and granulated sugar together on medium speed, beating until light and fluffy about 2-3 minutes. Add in eggs and vanilla and mix until incorporated on low speed. Turn mixer up to medium-high and mix for 1 minute.
- Scrape down the sides of the bowl if needed. Add the cornstarch, baking soda, and salt. Mix for 30 seconds then slowly add the flour. Mix until fully incorporated.
- Add the chocolate chips and either beat for a few seconds on low speed or fold in by hand.
- Drop 2 tablespoons of the dough or roll into balls onto a lined baking sheet. Top with more chocolate chips if desired. Cover with plastic wrap and chill the dough for at least 1 hour or longer. (Overnight or a couple of days works too.) Or chill for 20-25 minutes in the freezer.
- When ready to bake, preheat oven to 350 F. Spread cookie dough on baking sheet lined with parchment paper, spaced 2 inches apart. Bake for 8-10 minutes until edges are just golden. Make sure not to over bake, the cookies will set up as they cool.
- Remove from oven, let cool on baking sheet for 5-10 minutes, and then transfer to wire rack to finish cooling. (Store in an airtight container.)
Notes
-Cookie dough does not need to be chilled but it will be thicker and more flavorful if you do chill it.
-If you want bigger cookies, scoop out 1/4 cup of dough into balls, and bake for about 14 minutes. (After chilling dough balls for at least 1-2 hours.)
Hi, this looks great! I’ll be making this for my grandparent’s wedding anniversary this weekend. Do you think I could substitute with flax eggs? No one in the family likes eggs. Thanks in advance!
Honestly, I am not sure. I have never tried it. If you try it please let me know how it went!
Thank you just made these and they are lovely
That’s great to hear! I LOVE this recipe so much so I am happy when others love it too. 🙂
Hi.Just to asked, what will you do to the leftover batter while the 2 pan still on the process of baking? Do I have to put inside the ref or make it to ball shape then chill?
I usually chill the dough already scooped into balls but if you chill all the dough and then scoop then while the first 2 pans are in the oven you can keep scooping the rest. It doesn’t need to be put back into the refrigerator unless it’s going to be awhile until you bake the rest of the dough.
These are the best chocolate chip cookies I have ever made. I’m thinking the cornstarch has something to do with it. Also I was wondering if I wanted to add peanut butter what would the ratio be? Yum Yum
Thank you.
10/06/2020
I’m so happy to hear that! I personally agree and LOVE these cookies! The cornstarch makes it soft. I haven’t tried it with peanut butter so I can’t say for sure. Possibly using 1 cup peanut butter and 1/2 cup butter (instead of 1 1/2 cups, 1 stick instead of 3 sticks) would work.
Can you chill the dough in the bowl instead of rolling into balls first and chilling on the cookie sheets?
Yes, you can do that. I just prefer it the other way because it’s less time consuming as it is harder to scoop after all the dough is chilled together.
I am making several batches to feed 100 people (soup kitchen meal-to-go). Will the dough be good in the fridge for two-three days before baking? Thank you!
What a nice thing of you to do! Yes, this dough is great in the fridge for up to 3 days. If you need longer you can freeze the cookie dough balls.
Also run a soup kitchen and I’m making a 5x super big batch tomorrow!
That’s so wonderful! Thank you for all you do! 🙂
SO delicious! These cookies were so soft and chewy. They were so addicting! These would be perfect for a party or even just if you’re having a cookie craving (and have a large family like I do haha!) I absolutely love these(:
I love it! Thanks for sharing! These cookies really are THE BEST! 🙂
Made the big batch, Was disappointed they did not flatten, Stayed almost a ball.Followed the recipe , not sure why
So sorry it didn’t turn out how you like. Try adding a little less flour next time or flatten the dough balls before baking. I haven’t had this happen in the many times I’ve made the recipe but I know different factors can affect a recipe.
I did them, and they did flatten either. I am Grandmother and made thousands of cookies… Suprising they did not flattened, but they are very tasty! Thank you!
Sorry about that! If you try these cookies again try them with just 4 cups of flour. I’m glad you still loved the taste!
I flattened these out about 5 minutes into baking and they came out perfectly! Also great to use as a base for other cookies (my personal favorite is dried cranberry with white chocolate). This is now my go-to cookie recipe.
Thanks for sharing! I’m obsessed with this recipe! I made it again today for my kids. So glad you love it too!
Hi Beck! Curious if you’ve ever tried this or has anyone ever tried this keto or gluten-free?? Well either way I’m gonna give it a go! From one Beck to another👍
haha Great name!! 🙂 I haven’t! Let me know how it goes.
Hi, I need to make something for my daughters bake sale, would children adore these?
Absolutely! I have 5 kids and they all LOVE these cookies! I seriously make it at least once a month! You could always add some M&M’s on top if you want to make it more colorful.
i made these for a bake sale and it was awesome! do you know how many kcals are in each?
Wonderful! I don’t have that information but you can easily calculate it with a nutrition calculator.
Hi!
I love this recipe but want to add cocoa powder to make double chocolate chip cookies.
How much would you add?
I’m so glad you love this recipe! I honestly don’t know. I’ve only made this recipe as is. But I would experiment by reducing the flour just a little and adding cocoa powder.
I made these for a work meeting and they turned out really great, haha I got 80 cc cookies – I pre scooped and chilled the for about 3-4 hours and bard at 350
For 9-10 minutes
So thank you 👍👍👍
That is wonderful! This recipe is so amazing! 🙂
These cookies are very yummy. I subbed half a cup of chocolate chips for walnuts and browned the butter before the mixing process.
The dough looked like they were going to be perfect but I too had the issue of them not spreading :/ I only can bake 12 at a time, so I will let the next batch come up to room temp before baking and try flattening them a bit.
But they definitely are good!
So glad you enjoyed this recipe! Just remember, when browning butter you lose about 1 tablespoon per 1/2 a cup so that would be why the cookies didn’t spread, you would need to brown a little more butter to have what the recipe calls for to get the right ratio.
i was wondering how many cookies these make? i am making them for my school. thank you!
48 cookies. Enjoy!