Big Batch Chocolate Chip Cookies
Thick chocolate chip cookies made with all-butter. For softer cookies (or if you are making ice cream sandwiches), you can add 3 tablespoons of cream cheese and 2 teaspoons of molasses in with the butter & sugar.
Servings 48 medium size or 24 extra large
Cost 5
Ingredients
- 4 cups all-purpose flour (spoon lightly into cups, don't pack) (500 grams)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups salted butter, (3 sticks) (340 grams)**
- 1 cup sugar (200 grams)
- 1 ½ cups very firmly packed brown sugar (300 grams)
- 2 large eggs
- 2 teaspoons vanilla or vanilla bean paste
- 2 ½ cups semisweet chocolate chips (or a mix) -- You can use even more if you'd like.
Variations
- 2 teaspoons blackstrap or mild molasses (optional)
- 3 tablespoons cream cheese to replace 3 tablespoons of butter
Instructions
- Aerate your flour and measure 4 cups of flour by spooning it into the cups and leveling. Add the salt and baking soda and whisk or stir for about a minute or until you feel like everything is evenly blended. Set aside.
- Cut the butter into chunks and put it in the bowl of a stand mixer along with the sugar. Beat the butter and both sugars until light and creamy, stopping to scrape bowl often.
- Add the eggs one at a time and beat until blended, then add vanilla, increase mixer speed and beat for 1 minute, scraping bowl often.
- Add the flour mixture gradually, beating on the lowest speed with the paddle, until it is almost incorporated.
- Stir in the chocolate chips and continue stirring until all flour is absorbed.
- Using a cookie scoop, portion dough into balls on plates lined with plastic wrap. Cover portioned dough balls and chill until ready to bake. Yields will be different depending on size. You can make 50 rounded tablespoon cookies or 25 to 30 jumbo cookies. If you'd rather bake right away, that's fine too!
- Preheat oven to 375 degrees F. Space about two inches apart on the sheet. Bake 10-12 minutes for smaller size cookies and about 13-15 minutes for larger size. Let cool five minutes and transfer to a wire rack to finish cooling.
Notes
If using unsalted butter, increase the total amount of salt in the recipe to 1 ½ teaspoons.