Large batch chocolate chip cookies are the ultimate treat for gatherings, parties, or just to satisfy a sweet tooth craving. These cookies blend a rich, buttery flavor with melted chocolate chips for a delightful bite. Making a large batch not only saves time but also ensures you have plenty of cookies to share—or to keep all to yourself!
Why We Love This Large Batch Chocolate Chip Cookies
You will love these large batch chocolate chip cookies for several reasons. First, they are incredibly easy to make, requiring common ingredients and minimal kitchen equipment. With a straightforward process, even beginners can master the art of baking. Second, chocolate chip cookies are a classic favorite that appeals to kids and adults alike, making them perfect for any occasion—from school events to family gatherings. Additionally, making a larger quantity means you can enjoy fresh cookies over several days, share them with friends, or even gift them. The delightful aroma filling your kitchen as they bake will have everyone asking for the recipe. Finally, these cookies are easily customizable, allowing you to add your favorite mix-ins or tweak the sweetness to your liking.
Ingredients for Large Batch Chocolate Chip Cookies
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
- 1 cup chopped nuts (optional)
Directions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set it aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
- Gradually incorporate the dry flour mixture into the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and nuts (if using), ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop large rounded balls of dough onto the prepared baking sheets, leaving enough space between each cookie.
- Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
How to Serve Large Batch Chocolate Chip Cookies
Serving your large batch chocolate chip cookies is an opportunity to showcase their deliciousness. Arrange them on a large, decorative platter to impress your guests or family. You might consider serving them warm, as fresh cookies are often a crowd favorite. A touch of cream or a scoop of vanilla ice cream pairs beautifully with the warm cookies, creating a delightful dessert experience. For the kids, set up a DIY cookie sandwich station, offering various toppings like sprinkles, whipped cream, or additional chocolate chips. To keep things exciting, serve with a side of milk or a selection of flavored milks, allowing everyone to customize their cookie experience. If you’re hosting a gathering, consider pairing these cookies with coffee or tea for the adults, providing an enjoyable balance of sweet and warm flavors in every bite.
Expert Tips for Large Batch Chocolate Chip Cookies
For perfect large batch chocolate chip cookies, consider these expert tips. First, measure your ingredients accurately. Too much flour can make the cookies dry, while not enough butter can affect their texture. Use a kitchen scale for precision, especially when baking in larger quantities. Second, let your butter soften at room temperature, as this ensures it creams well with the sugars, resulting in a fluffy dough. Third, do not overmix the dough. Combine the ingredients just until they are integrated—this prevents dense cookies. Fourth, space the dough balls evenly on your baking sheets, as cookies spread while baking, leading to better shape and texture. Finally, experiment with baking times; since ovens vary, keep an eye on your cookies to avoid overbaking. Enjoy trying different combinations of chocolate varieties or adding spices like cinnamon for extra flavor.
How to Store Large Batch Chocolate Chip Cookies
Storing your large batch chocolate chip cookies properly helps maintain their freshness and flavor. Once the cookies cool completely, you can place them in an airtight container. Stashing them in layers with parchment paper in between prevents sticking and preserves texture. If you want to keep cookies fresh for longer, consider freezing them. You can freeze unbaked cookie dough by portioning it out on a baking sheet, freezing until solid, and then transferring the dough balls to a freezer-safe bag. You can bake them directly from the freezer when cravings hit—just add a minute or two to the baking time. For baked cookies, store them in the freezer in a similar way and thaw them at room temperature when ready to enjoy.
Variations of Large Batch Chocolate Chip Cookies
Getting creative with your large batch chocolate chip cookies can turn a classic treat into something uniquely yours. You might consider adding different types of chocolate chips, such as milk chocolate, dark chocolate, or even white chocolate. For a flavor twist, try incorporating ingredients like peanut butter chips or butterscotch chips for sweetness. You can also mix in various nuts, such as walnuts or pecans, adding crunch to each bite. For a hint of spice, include a dash of cinnamon or a sprinkle of sea salt on top before baking. If you crave a chewier cookie, experiment with adding an extra egg yolk to the dough. Going even further, try out different extracts, such as almond or hazelnut, to create a distinct aroma and taste. Each variation retains the beloved chocolate chip essence while allowing you to tailor the cookies to your preferences.
FAQ about Large Batch Chocolate Chip Cookies
You may have some questions about large batch chocolate chip cookies, especially if this is your first time making them. One common question is, "How many cookies does this recipe make?" Depending on the size you scoop them, you can expect about 36 to 48 cookies from the batch. Another frequent query is, "Can I freeze the cookie dough?" Yes, you can freeze the dough. It keeps well for about two months, allowing you the convenience of fresh cookies anytime with minimal effort. If you want to know about adjustments, "Can I use whole wheat flour instead of all-purpose flour?" Yes, substituting some or all of the flour can create a healthier version, but be aware that the texture will differ slightly. It’s always best to test out the ratios for your preferred outcome. By considering these aspects, you empower yourself to create a successful large batch of chocolate chip cookies that everyone will love.
Large Batch Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Let butter soften at room temperature.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs Add one at a time.
- 1 tablespoon vanilla extract
Add-Ins
- 2 cups semisweet chocolate chips
- 1 cup chopped nuts (optional) Consider walnuts or pecans.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set it aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
- Gradually incorporate the dry flour mixture into the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and nuts (if using), ensuring they are evenly distributed throughout the dough.
Baking
- Using a cookie scoop or tablespoon, drop large rounded balls of dough onto the prepared baking sheets, leaving enough space between each cookie.
- Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
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