Large Batch Chocolate Chip Cookies
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!
Servings: 72 cookies
Calories: 192kcal
Equipment
- 5 qt stand mixer 5 qt or bigger
- 2 TBS cookie scoop
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.
Notes
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.
How to make different size 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.
Nutrition
Calories: 192kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 124mg | Potassium: 48mg | Fiber: 1g | Sugar: 14g | Vitamin A: 167IU | Calcium: 9mg | Iron: 1mg