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Big ones

Big Ones Big Batch Chocolate Chip Cookies

Big Batch Chocolate Chip Cookies
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 32
Author Cookie Madness


  • 4 1/4 cups all-purpose flour 535 grams
  • 2 teaspoons baking soda
  • 1 3/4 teaspoons salt reduce to 1/4 teaspoon if using salted butter
  • 3 sticks unsalted butter 342 grams, cut into chunks, softened but cool
  • 1 1/4 cup granulated sugar 250 grams
  • 1 1/4 cup light brown sugar 250 grams
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 3 cups semisweet or bittersweet chocolate chips can use more if desired
  • 1 cup nuts optional


  • Weigh out your flour and put it in a large bowl. Whisk in baking soda and salt, then set aside.
  • In a large mixing bowl, using an electric mixer, beat butter, sugar and brown sugar until until light and fluffy. Add vanilla and beat well, then add the eggs one at a time, beating on low speed after each addition.
  • By hand or using lowest speed of mixer, add flour mixture and stir until well blended.
  • Stir in chocolate chips.
  • Line a couple of plates with plastic wrap. Using a medium size cookie scoop, scoop up balls of dough and arrange on plastic wrap. Cover loosely with plastic wrap and chill for several hours or overnight.
  • When ready to bake, preheat oven to 375 degrees F. Have ready a couple of ungreased, unlined baking sheets.
  • Arrange cookies baking sheets spacing about 2 1/2 inches apart.
  • Bake at 375 degrees for 10-14 minutes or until they start to brown. If you prefer, you can bake them at 350 for 13 to 16 minutes


Before adding the nuts and chips, you can divide the batter into thirds and add different combinations of nuts and chips to each section of dough.  Some variations I like are dark chocolate chunk with salted macadamia nuts, milk chocolate chip with toasted pecans and just plain semisweet chocolate chip.