Big Batch Chocolate Chip Cookies
Whip up a crowd-pleasing treat with this "Big Batch Chocolate Chip Cookies" recipe, perfect for satisfying any sweet tooth at parties, bake sales, or family gatherings. These cookies combine rich, creamy butter, two types of sugar for a balanced sweetness, and a generous 3 cups of semi-sweet chocolate chips for gooey, chocolatey bites in every mouthful. With simple pantry staples like all-purpose flour, baking soda, and vanilla extract, these cookies are easy to make but irresistibly delicious. Boasting a soft, chewy center and slightly golden edges, they bake to perfection in just 10 minutes, making them a quick and convenient dessert option. Yielding 48 cookies, this recipe ensures there’s plenty to share—or keep for yourself!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 1 cup brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 4.5 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line multiple baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy using a hand or stand mixer.
Add the eggs one at a time to the creamed mixture, beating well after each addition. Then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the semi-sweet chocolate chips using a spatula or wooden spoon to evenly distribute them throughout the dough.
Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly undercooked, but they will firm up as the cookies cool.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Repeat the process with any remaining cookie dough until all the cookies are baked.
Nutrition Facts
Calories |
4923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.3 g | 149% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 5618 mg | 244% | |
| Total Carbohydrate | 914.5 g | 333% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 496.2 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 349 mg | 27% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 1094 mg | 23% | |
*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.
