Big Batch Chocolate Chip Cookies

Thick chocolate chip cookies made with all-butter.

Course Dessert

Cuisine American

Keyword Chocolate Chip Cookies, large batch

Prep Time 10

Cook Time 12

Total Time 22

Servings

Author Anna

Cost 5

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.

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.

Smaller Batch Measurements