250 Chocolate Chip Cookies Recipe
Indulge in the ultimate batch baking experience with the "250 Chocolate Chip Cookies Recipe"—a must-try for cookie lovers and party planners alike! This colossal recipe yields a whopping 250 irresistibly soft and chewy cookies, making it perfect for bake sales, large gatherings, or stocking your freezer with homemade treats. Featuring a balance of buttery richness, the sweetness of both granulated and brown sugar, and an impressive 8 cups of semi-sweet chocolate chips, every bite is packed with gooey chocolatey goodness. With simple ingredients like all-purpose flour and vanilla extract, this recipe is straightforward to prepare, while its quick baking time ensures warm cookies are ready in no time. Ideal for sharing or savoring over time, these cookies are a crowd-pleasing classic made on a grand scale.
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Recipe Information
Ingredients
- 4 cups Unsalted butter, softened
- 3 cups Granulated sugar
- 3 cups Brown sugar, packed
- 8 large Eggs
- 4 teaspoons Vanilla extract
- 12 cups All-purpose flour
- 4 teaspoons Baking soda
- 2 teaspoons Salt
- 8 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C). Line several baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy—about 2 to 3 minutes using an electric mixer.
Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract until combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined after each addition. Do not overmix.
Fold in the chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
Using a small cookie scoop or rounded tablespoon, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will set as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. Then transfer the cookies to wire racks to cool completely.
Repeat the baking process as needed until all the dough is used up. Store the cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Nutrition Facts
Calories |
23578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1182.8 g | 1516% | |
| Saturated Fat | 727.3 g | 3636% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3555 mg | 1185% | |
| Sodium | 10650 mg | 463% | |
| Total Carbohydrate | 3199.8 g | 1164% | |
| Dietary Fiber | 129.8 g | 464% | |
| Total Sugars | 1914.7 g | ||
| Protein | 298.3 g | 597% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 1120 mg | 86% | |
| Iron | 111.4 mg | 619% | |
| Potassium | 3130 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
