The aroma of freshly baked chocolate chip cookies wafting through your home is an inviting scene. Large Batch Chocolate Chip Cookies offer a delightful mix of gooey chocolate and buttery goodness, perfect for sharing with friends and family. With a prep time of just 20 minutes and the magic of chilling the dough for enhanced flavor, this recipe truly works wonders for cookie lovers.
This recipe is perfect for gatherings, bake sales, or simply satisfying your sweet tooth. You can make the cookie dough ahead of time and chill it for up to two days, ensuring you’ll have fresh cookies whenever the craving strikes.
Why You’ll Love This Recipe
- These cookies stay soft and chewy even a day after baking.
- The dough benefits from chilling, intensifying the flavors.
- Each bite is filled with rich, melty chocolate goodness.
- It yields a large batch, perfect for sharing.
What You’ll Need
Gather your ingredients to whip up this delicious batch of cookies.
For the Cookie Dough
- 1 ½ cup unsalted butter, softened (3 sticks)
- 1 ¾ cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 ½ tablespoons cornstarch
- 2 teaspoon baking soda
- 1 teaspoon kosher salt
- 4 cups all-purpose flour
- 3 cups semi-sweet chocolate chips (or 2 cups chocolate chips and ¾ cup mini)
Note: Chill dough for best results.
Substitutions & Swaps
- Unsalted butter can be replaced with margarine.
- Brown sugar can be substituted with coconut sugar.
- Semi-sweet chocolate chips can be swapped for dark chocolate.
- Cornstarch can be replaced with arrowroot powder.
How to Make It
Follow these simple steps to create your cookie masterpiece.
Cream the butter and sugars
In the bowl of a stand mixer fitted with a paddle attachment, cream butter, brown sugar, and granulated sugar together on medium speed, beating until light and fluffy about 2-3 minutes.
Add eggs and vanilla
Add in eggs and vanilla and mix until incorporated on low speed. Turn the mixer up to medium-high and mix for 1 minute.
Mix in dry ingredients
Scrape down the sides of the bowl if needed. Add the cornstarch, baking soda, and salt. Mix for 30 seconds then slowly add the flour. Mix until fully incorporated.
Incorporate chocolate chips
Add the chocolate chips and either beat for a few seconds on low speed or fold in by hand.
Shape the cookies
Drop 2 tablespoons of dough onto a lined baking sheet. Top with more chocolate chips if desired.
Chill the dough
Cover with plastic wrap and chill the dough for at least 1 hour or longer. (Overnight or a couple of days works too.) Or chill for 20-25 minutes in the freezer.
Preheat the oven
When ready to bake, preheat oven to 350 F. Spread cookie dough on a baking sheet lined with parchment paper, spaced 2 inches apart.
Bake the cookies
Bake for 8-10 minutes until edges are just golden. Make sure not to over bake; the cookies will set up as they cool.
Cool the cookies
Remove from oven, let cool on the baking sheet for 5-10 minutes, and then transfer to a wire rack to finish cooling. Store in an airtight container.
How to Store It
Fridge: up to 1 week in an airtight container.
Freezer: yes, for up to 3 months.
Reheat: microwave for 10-15 seconds.
Tips for Best Results
- Chilling the dough enhances the texture and flavor.
- Don’t over mix the flour to keep cookies tender.
- Use parchment paper for easy cookie removal.
- Experiment with different chocolate combinations for fun flavors.
Serving Suggestions
- Serve warm with a glass of milk.
- Pair with vanilla ice cream for an indulgent dessert.
- Great for school lunches or afternoon snacks.
