Large Batch Chocolate Chip Cookies

This recipe is for anyone on the hunt for a big batch chocolate chip cookies recipe. It's one of my favorite large batch chocolate chip cookies recipes, and it was inspired by a friend who says she never bakes for fewer than 12 people. It's very similar to the famous Land o'Lakes Five Star and Gold Medal's Extraordinary Chocolate Chip Cookies, but with slightly different ratios and leavening agents.

Five Star Chocolate Chip

What I like about these cookies is they're thick, crispy on the outside and chewy on the inside. They are made with 100% butter, but the texture is almost as good as the texture of chocolate chip cookies made with shortening. Or maybe better. This is all so very subjective. I do think the brand of butter makes a difference and recommend using salted Land o' Lakes.

Large Batch Chocolate Chip Cookies Yield

These cookies can be made "normal" size, in which case the yield is about 50, or "jumbo" which will give you around 30. I tend to pack mine with different amounts of chocolate chips and nuts, so the yield is never exactly the same. However, the cookies are consistently great. They're thick, crinkly and soft with crispy edges.

Some Notes

• King Arthur All-Purpose Flour -- You can use any brand, but King Arthur has a little more protein and gives the cookies a thicker crust.
• Pillsbury Bleached -- Recently tested with this one and used 4 cups which ended up being 480 grams. It worked well.
• Land o' Lakes Salted -- Unsalted is okay too, but you'll have to add a little more salt. You can use other brands of butter, the cookies spread less with Land o Lakes.
• The eggs should weigh around 52 grams each. I use them cold, right out of the refrigerator for this recipe.
• Chocolate Chips -- My favorite chips are the Ghirardelli Bittersweet, which are slightly larger than other chips. The cookies do spread a bit more when made with the Ghirardelli Bittersweet chips. Regular semisweet chips are also great.
• Chilling the Dough -- The dough can be chilled or you can bake the cookies right away. I always bake a few immediately and save the rest of the dough to bake later.
• Baking Temperature -- You can bake at 375 or 350 depending on your oven. The cookies usually come out a little thicker at 375, but this is going to vary from oven to oven. It's always a good idea to bake a test batch.

Weight of All-Purpose Flour and Dough

This recipe calls for 4 cups of flour. A cup of flour can weigh anywhere from 120 to 140 grams. I usually get around 130 grams per cup so I've always used 520 grams of flour total. I recently tested with Pillsbury brand bleached and got 120 grams per cup, so I tried the recipe with 480 grams of flour. The cookies were a little thinner with crisper edges, but still pretty thick. If you want thinner cookies, you can start with 480 grams of flour. Also, the dough is dry so these are best made with a stand mixer and paddle.

Recipe

Big Batch Chocolate Chip Cookies

Anna

Thick chocolate chip cookies made with all-butter.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Dessert

Cuisine American

Servings 48

Ingredients

 

• 4 cups all-purpose flour (spoon lightly into cups, don't pack) (480 to 520 grams)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 ⅓ cups salted butter, cut into chunks (300 grams)
• 1 cup sugar (200 grams)
• 1 ⅓ cups firmly packed brown sugar (290 grams)
• 2 large eggs
• 2 teaspoons vanilla
• 2 ½ cups semisweet chocolate chips (or a mix) -- You can use even more if you'd like.

Instructions

 

• Aerate your flour and measure 4 cups of flour by spooning it into the cups and leveling. If going by weight, start with 520 grams. Add the salt and baking soda and whisk or stir for about a minute or until you feel like everything is evenly blended. Set aside.
• In the bowl of a stand mixer, using the paddle attachment, beat the butter and both sugars until light and creamy, stopping to scrape bowl often.
• Add the eggs one at a time and beat until blended, then add vanilla, increase mixer speed and beat for 1 minute, scraping bowl often.
• Add the flour mixture gradually, beating on the lowest speed with the paddle, until it is almost incorporated.
• Stir in the chocolate chips and continue stirring until all flour is absorbed.
• Using a cookie scoop, portion dough into balls on plates lined with plastic wrap. Cover portioned dough balls and chill until ready to bake. Yields will be different depending on size. You can make 50 rounded tablespoon cookies or 25 to 30 jumbo cookies. If you'd rather bake right away, that's fine too!
• Preheat oven to 375 degrees F. Space about two inches apart on the sheet. Bake 10-12 minutes for smaller size cookies and about 13-15 minutes for larger size. Let cool five minutes and transfer to a wire rack to finish cooling.

Notes

Smaller Batch Measurements

• 2 cups unbleached flour (260 grams)
• ½ teaspoon baking soda
• ½ teaspoon salt (plus an extra ¼ teaspoon if using unsalted butter)
• 10 ½ tablespoons butter, start with cold (145 grams)
• ⅔ cup brown sugar, very firmly packed (145 grams)
• ½ cup granulated sugar (50 grams)
• 1 large egg
• 1 teaspoon vanilla extract

Keyword Chocolate Chip Cookies, large batch

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