Large Batch Chocolate Chunk Chocolate Chip Cookies Oamc
Get ready to delight a crowd with these irresistible Large Batch Chocolate Chunk Chocolate Chip Cookies! Perfect for parties, bake sales, or your personal cookie stash, this recipe yields an impressive 60 cookies brimming with sweet, melty goodness. The combination of semi-sweet chocolate chips and rich dark chocolate chunks creates a decadent contrast that every chocolate lover will adore. These cookies are not only soft and chewy but also freezer-friendly, making them ideal for OAMC (Once-A-Month Cooking). Prep a batch of dough, freeze it, and bake fresh cookies on demand in minutes! With a quick prep time of just 30 minutes and an option to bake straight from the freezer, this recipe is the ultimate solution for indulging your sweet tooth anytime.
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Recipe Information
Ingredients
- 2 cups unsalted butter
- 2.5 cups granulated sugar
- 2 cups packed brown sugar
- 4 units large eggs
- 2 tablespoons pure vanilla extract
- 6 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- 3 cups semi-sweet chocolate chips
- 3 cups dark chocolate chunks
Instructions
Preheat the 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, about 3-4 minutes using a hand or stand mixer.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate large bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients into the butter and sugar mixture, beating just until incorporated. Be careful not to overmix.
Fold in the semi-sweet chocolate chips and dark chocolate chunks until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are slightly underbaked for a chewy texture.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
For freezing (OAMC): After portioning the cookie dough onto trays, freeze the unbaked cookies for 2-3 hours or until firm. Transfer the frozen dough balls into freezer-safe bags or containers. To bake, place frozen dough directly on a baking sheet and bake at 350°F for 12-14 minutes.
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 117 mg | 5% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 26.0 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 90 mg | 2% | |
*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.
