The aroma of freshly baked cookies fills the air, bringing warmth and comfort with each bite. These Large Batch Chocolate Chip Cookies are not just your average cookies; they take about an hour to prepare and deliver the perfect balance of chewy and crispy textures. The secret lies in the combination of cornstarch and chilling the dough, resulting in cookies that hold their shape while remaining wonderfully soft inside.
This recipe is perfect for gatherings, bake sales, or simply when you want a delicious treat to share with family and friends. You can make the dough ahead of time—chill it for an hour or even overnight for a richer flavor.
Why You’ll Love This Recipe
- Each cookie stays soft and chewy, even days after baking.
- The chilling step enhances flavors and results in thicker cookies.
- It’s a large batch recipe, ideal for feeding a crowd.
- Easy to mix and bake with minimal specialized equipment.
What You’ll Need
Get ready to stock your kitchen with the following ingredients:
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 teaspoons baking soda
- 1 teaspoon kosher salt
- 4 cups all-purpose flour
For the Chocolate Chips
- 3 cups semi-sweet chocolate chips (or 2 cups chocolate chips and ¾ cup mini)
Consider using light brown sugar for a milder taste.
Substitutions & Swaps
- Use coconut oil for a dairy-free option.
- Swap chocolate chips for chopped nuts.
- Replace vanilla extract with almond extract for a different flavor.
- Use gluten-free flour for a gluten-free version.
How to Make It
Start creating delicious cookies with these simple steps.
Cream the Butters and Sugars
Combine unsalted butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, about 2-3 minutes.
Mix in Eggs and Vanilla
Add in eggs and vanilla extract, mixing on low speed until fully incorporated. Increase to medium-high speed and mix for 1 minute.
Incorporate Dry Ingredients
Add cornstarch, baking soda, and kosher salt. Mix for 30 seconds then slowly add all-purpose flour, mixing until fully combined.
Add Chocolate Chips
Fold in chocolate chips either by beating on low speed for a few seconds or hand-mixing gently.
Prepare the Dough
Drop 2 tablespoons of dough onto a lined baking sheet or roll into balls. If desired, top with extra chocolate chips. Cover with plastic wrap and chill for at least 1 hour or overnight for best results. You can also chill in the freezer for 20-25 minutes.
Bake the Cookies
Preheat your oven to 350°F. Spread the chilled cookie dough on a parchment-lined baking sheet, spacing them 2 inches apart. Bake for 8-10 minutes until the edges are just golden. Be careful not to over-bake, as cookies will continue to firm up as they cool.
Cool the Cookies
Remove from oven and let the cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely. Store in an airtight container for freshness.
How to Store It
Fridge: Up to 1 week in an airtight container.
Freezer: Yes, can be frozen for up to 3 months.
Reheat: Microwave for 10-15 seconds or until warm.
Tips for Best Results
- Always use softened butter for the perfect texture.
- For thicker cookies, chill the dough longer before baking.
- Don’t over-mix the dough after adding flour to maintain softness.
- Add a sprinkle of sea salt on top of baked cookies for an extra flavor boost.
Serving Suggestions
- Serve warm with a glass of milk.
- Pair with coffee for an afternoon treat.
- Great for dessert tables and holiday cookie exchanges.
