Make this large batch chocolate chip cookie recipe for soft and chocolatey cookies you can enjoy now and freeze to enjoy for months to come! This recipe makes six dozen cookies, making it perfect for any time you need a big batch of chocolate chip cookies or you just want to bake once and enjoy cookies for a long time!
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Big Batch Chocolate Chip Cookies
My sister and I recently organized a cookie dough fundraiser with the youth from our church. As part of it, we had to figure out cookie dough recipes that would work to make in large quantities (we’re talking 120 dozen cookies) and recipes that would work every time even if 12 year olds were making them with little supervision.
We tested these chocolate chip cookies over and over again to perfect the process so that anyone could make them – including groups of youth that are easily distracted.
This chocolate chip cookie recipe makes just over six dozen medium size cookies, so it’s perfect for when you need to make a bunch of cookies for things like parties, bake sales, youth groups, and more. And they taste amazing every single time! We had people texting us afterwards wishing they’d ordered more cookie dough once they tasted the cookies!
They also freeze really well so make a batch, eat some of the cookies, then save some in the freezer for the next time you’re asked to bring a treat to share or need a dessert for a potluck! Or just want a few chocolate chip cookies to enjoy!
Why You’ll Love these cookies
- Large batch cookies – this recipe is written to make six dozen cookies, and it just takes a few minutes to make the dough!
- Great to freeze – I’ve included instructions for freezing the cookie dough, which is what we typically do with at least half the cookies! They bake just as well from frozen as they do from fresh.
- Foolproof cookies – we’ve written out specific instructions for making these and proven over and over again that if you follow the instructions, these will work and be delicious!
Ingredients in chocolate chip cookies
Ingredient Notes + Substitutions
- Butter – salted or unsalted butter both work, but the important thing about the butter is that it needs to be softened. Take it out of the fridge at least an hour before you’re going to make the cookies, ideally even longer.
- Chocolate chips – semi-sweet chocolate chips are ideal in this recipe but if you want to try dark chocolate, that would be delish too. I don’t recommend milk chocolate simply because the cookies will be overly sweet but if sweet cookies are your thing, feel free to try it.
- Eggs – I recommend taking the eggs out when you take the butter out so they’re at room temperature too but it doesn’t really matter that much.
Important Note!
While the ingredients are simple and likely already in your pantry, I highly recommend measuring your flour and sugars on a food scale (even something cheap like this one) for perfect cookies. This is essential for the right cookie dough consistency. If our youth group can measure them, you can too!
How to make Large batch chocolate chip cookies
This chocolate chip cookie recipe is simple to make, even if you’re making six dozen cookies! I’ve included basic step by step instructions below but make sure to read the recipe card at the bottom of the post for full measurements and details!
And read the rest of this post for specific instructions on how to freeze, how to make different size cookies, and more!
- Preheat the oven to 350 degrees and line a baking sheet with a piece of parchment paper.
- Measure the sugar and brown sugar on a food scale. Then cream with your softened butter using a stand mixer with cookie paddles on medium speed for about three minutes, until it becomes light and fluffy.
- Use a rubber spatula to scrape down the sides of the bowl and quickly incorporate back into the dough.
- Add the eggs and vanilla into the creamed mixture and mix on medium speed for another three minutes, scraping down anything that ends up on the sides.
- Measure your flour on a food scale, then add the baking soda and salt to it.
- Add the entire flour mixture into the creamed mixture and mix on low speed to let the flour incorporate without ending up a poof of flour for about 10 seconds. Then increase the speed one level and mix for another 10-20 seconds until the flour mixture is just incorporated (so you don’t see any more flour showing through).
- Add four cups of chocolate chips to the mixer and mix on low speed for about twenty seconds, just to mix in the chocolate chips, but not break them up.
- Scrape down the sides of the bowl and remove any dough from the cookie paddles back into the dough.
- Use a 2 TBS (medium) cookie scoop to scoop cookie dough onto the prepared baking sheet, about an inch apart so the cookies can spread. You should be able to get 12-15 cookies on a baking sheet.
- Bake in the oven for 7-8 minutes, until the tops of the cookies no longer look wet at all. If they still glisten like they’re wet at all, let them bake for another minute and check again.
- Remove baked cookies from the oven and let cool on the baking sheet for ten minutes before moving to a cooling rack to cool completely.
If you’re planning on baking all of the cookies, keep cooking batches until they’re all done! Or bake what you need and freeze the rest of the cookies using the instructions below – that’s why we often make such a big batch of chocolate chip cookies.
These chocolate chip cookies are great by themselves, great topping with ice cream, and great with some ice cream sandwiched in between for cookie ice cream sandwiches!
How to store Chocolate Chip Cookies
Store any leftover cookies in an airtight container at room temperature for up to five days. They’re better within the first three days but technically you could eat them up to five days later.
You can also freeze the actual cookies by placing them in a freezer safe airtight container and freezing for up to three months. Just remove the cookies you want from the freezer and allow them to come to room temperature before eating. This is definitely not my preferred method of eating, but it is doable. I prefer freezing the cookie dough instead!
How to Freeze Chocolate Chip Cookies
These chocolate chip cookies are perfect for freezing! If you’re planning to freeze any (or all) of the cookies, I recommend freezing the cookie dough rather than the baked cookies.
Once the dough is done, use a 2 tablespoon cookie scoop to scoop cookie dough balls onto a parchment paper lined baking sheet, placing the first cookie dough in the very top corner of the baking sheet. Then scoop the next cookie dough ball and place it directly next to the first, leaving no space in between. You’re just freezing the cookie dough, not baking, so you want to get as many cookie dough balls on the sheet as possible.
On a standard cookie sheet, you should be able to get nine rows of seven cookies each, or 63 total cookies. Place the cookie sheet in the freezer for 10-20 minutes until the cookies are frozen enough that they’ll stay in balls, then remove the cookie dough balls and place in freezer safe zipper top bags and freeze for up to six months.
How to Bake cookies from frozen
Baking cookies from frozen is very similar to baking the fresh cookie dough. No need to thaw or bring to room temperature, you can literally just toss them in your oven from the freezer! Perfect for those days you need to bring something to share but don’t have time to make a fresh batch of cookies!
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
- Once the oven is preheated, remove the cookie dough balls from the freezer, place on the baking sheet about an inch apart from each other, and bake in the preheated oven for 8-10 minutes or until the cookies no longer look wet on top.
- Remove from the oven and allow to cool on the baking sheet for ten minutes, then move to a cooling rack to cool completely.
how to make mini or Large cookies
This recipe is written to make six dozen medium-sized (2 tablespoon) cookies but if you’d prefer mini chocolate chip cookies or large chocolate chip cookies, you can do that too! The base chocolate chip cookie recipe is the same, you’ll just adjust how big you scoop the cookie dough balls and how long you bake the cookies!
- Mini chocolate chip cookies – use a 1 TBS cookie scoop and bake the cookies for 5 to 6 minutes. This would make 12 dozen mini chocolate chip cookies.
- Large chocolate chip cookies – use a 3TBS cookie scoop and bake the cookies for 9-11 minutes. This would make 4 dozen large chocolate chip cookies.
Recipe FAQs
Can I make these cookies gluten-free?
We tested these with a couple of different gluten-free flours, and the recipe just didn’t work correctly. Here’s a gluten-free chocolate chip cookie recipe I recommend.
How can I tell when the cookies are done?
You’ll know the chocolate chip cookies are baked when the tops of the cookies no longer look wet at all. If they get golden, they’re over-baked so watch closely to make sure that wet look is gone then immediately remove from the oven.
Helpful Tips
Make sure to measure out the flour and sugars in this recipe on a food scale. It really does make a difference to the perfect chocolate chip cookie texture. If you don’t have a food scale and still want to make these, I recommend scooping the flour with a measuring cup then leveling, but it’s not going to be as good as measuring the ingredients.
Break your eggs into a separate bowl before adding them into the cookie dough. This is a large batch of cookies, so if you drop an eggshell in there, it’s a lot harder to get out than when you’re making a small batch of cookies.
Don’t over-mix the cookie dough. You just want to incorporate the ingredients into the other ones, not beat them to death. These cookies don’t take long to make, but you do need to be hands-on while making them. You’re not going to just let the cookies beat forever.
Make sure your mixer has at least a five quart bowl. This a large batch chocolate chip cookies recipe so you need a larger bowl to handle it all. If you have a smaller KitchenAid or other mixer that isn’t that large, half the recipe instead.
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Large Batch Chocolate Chip Cookies
Ingredients
- 2 cups brown sugar (430 grams)
- 1 ½ cups granulated sugar (330 grams)
- 4 sticks unsalted butter softened
- 3 eggs
- 2 TBS vanilla extract
- 6 cups flour (800 grams)
- 1 ½ tsp baking soda
- 1 ½ tsp salt
- 4 cups chocolate chip
Instructions
- Combine softened butter, 430 grams brown sugar, and 330 grams granulated sugar in the bowl of a stand mixer. Cream on medium (speed 3) for three minutes or until butter is light and fluffy.2 cups brown sugar, 1 1/2 cups granulated sugar, 4 sticks unsalted butter
- Scrape down the mixing bowl with a rubber spatula and mix again to incorporate into butter.
- Add three eggs and vanilla to the bowl and beat for four minutes on medium speed (speed 4).3 eggs, 2 TBS vanilla extract
- Measure out 800 grams of flour and add baking soda and salt to the flour. Stir to combine.6 cups flour, 1 1/2 tsp baking soda, 1 1/2 tsp salt
- Add flour mixture to the sugar mixture and turn on to low speed for about 20 seconds. Then turn the speed up to speed 2 and mix for another 10 seconds, until the flour is just incorporated into the dough.
- Add the four cups of chocolate chips and turn the mixer on to speed 2 and let mix for about 20 seconds, just to combine the chocolate chips.4 cups chocolate chip
- Using a 2 TBS cookie scoop, scoop cookie dough onto a parchment paper lined baking sheet, spacing them about two inches apart so the cookies can spread.
- Bake in the preheated oven at 350 degrees for 8-10 minutes or until the tops of the cookies no longer look wet. Don’t wait until they’re golden brown, they just need to look like they’re no longer wet on top.
- Leave on the cookie tray to cool for about ten minutes then move to a cooling rack to cool completely before eating.
Tips & Notes:
- Mini chocolate chip cookies – use a 1 TBS cookie scoop and bake the cookies for 5 to 6 minutes. This would make 12 dozen mini chocolate chip cookies.
- Large chocolate chip cookies – use a 3TBS cookie scoop and bake the cookies for 9-11 minutes. This would make 4 dozen large chocolate chip cookies.
Nutrition Info
Other Chocolate Chip Cookie Recipes
Want other fun chocolate chip cookie recipes to try? These are some of our favorite cookie recipes!
- S’mores chocolate chip cookies – s’more cookies that start with a chocolate chip cookie base!
- Grand Floridian cookies – famous chocolate chip cookies from Disney’s Grand Floridian hotel!
- Chocolate chip cookie cake – a cake made out of classic chocolate chip cookies!
- Chocolate chip cookie pie – cookie dough baked into a pie crust makes for a delicious combination!
- Oreo chocolate chip cookies – cookie dough stuffed with an Oreo, these are a must-try!
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