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Kristen's Big Batch Soft Chocolate Chip Cookies

Kristen's Soft Chocolate Chip Cookies
Course Dessert
Cuisine American
Keyword Big Chocolate Chip, Soft
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 60 cookies
Author Anna
Cost 5

Ingredients

  • 1 cup salted butter, softened (230 grams)
  • 1 ¼ cup granulated sugar (240 grams)
  • 1 cup brown sugar, firmly packed (210 to 220 grams)
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt (be sure to increase by 1 teaspoon if using unsalted butter)
  • 3 cups all purpose flour (400 grams)
  • 4 cups semisweet chocolate chips or more
  • 2 cups toasted nuts chopped (optional)

Instructions

  • Preheat the oven to 350 degrees F. Lightly grease a couple of baking sheets or line with parchment paper.
  • Beat butter and both sugars using high speed of an electric mixer until light and fluffy. Beat in the eggs, two at a time. Beat until well mixed. Scrape sides of the bowl, then using lowest speed of mixer (or by hand) stir in the baking soda, salt and flour. I like to add the soda and salt first so I can make sure they’re well-dispersed and not sticking to a clump of flour. Stir in the chocolate chips.
  • Drop the dough by rounded tablespoon or from a medium size cookie scoop onto the baking sheets, spacing 2 inches apart, and bake for 12-15 minutes. I thought the cookies were best at 14, but that will vary oven from oven.

Notes

**If using unsalted butter, you might want to increase salt by 1 teaspoon and use a total 1 ½ teaspoons)