Large Batch Chocolate Chip Cookies: Perfect for Crowds

Have you ever found yourself baking batch after batch of cookies, only to run out before everyone gets their fill? This large batch chocolate chip cookies recipe solves that problem by yielding enough golden, chewy cookies to satisfy a crowd—or stock your freezer for weeks of sweet indulgence. With three full cups of chocolate chips folded into buttery dough, these cookies deliver the perfect balance of crispy edges and soft, gooey centers that make chocolate chip cookies the ultimate comfort food. The secret weapon in this recipe is cornstarch, which creates an incredibly tender texture that stays soft for days. Whether you’re baking for a bake sale, holiday gathering, or simply want to meal-prep desserts, this recipe eliminates the frustration of constantly mixing up small batches. One mixing session gives you dozens of bakery-quality cookies that taste even better than store-bought. The best part? The dough actually improves with chilling, so you can bake fresh cookies whenever the craving hits.

Ingredients

Ingredient	Amount
Unsalted butter (3 sticks), softened	1 ½ cups
Brown sugar	1 ¾ cups
Granulated sugar	½ cup
Large eggs	2
Pure vanilla extract	1 tablespoon
Cornstarch	1 ½ tablespoons
Baking soda	2 teaspoons
Kosher salt	1 teaspoon
All-purpose flour	4 cups
Semi-sweet chocolate chips	3 cups (or 2 cups chocolate chips + ¾ cup mini chips)

Timing

• Prep Time: 15 minutes
• Chilling Time: 1 hour minimum (or overnight)
• Baking Time: 8-10 minutes per batch
• Total Time: Approximately 1 hour 30 minutes (excluding additional baking batches)

This timeline is perfect for make-ahead baking—prepare the dough one day and bake fresh cookies over the next several days whenever you want warm cookies.

Step-by-Step Instructions

Step 1: Cream the Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, brown sugar, and granulated sugar. Beat on medium speed for 2-3 minutes until the mixture becomes light, fluffy, and pale in color. The mixture should nearly double in volume as air incorporates, creating the foundation for tender cookies.

Tip: Properly softened butter should indent easily when pressed but not be greasy or melted. Leave it at room temperature for about 30 minutes before starting.

Step 2: Add Eggs and Vanilla

Add the eggs and vanilla extract to the butter mixture. Mix on low speed just until incorporated, then increase to medium-high and beat for 1 full minute. This extended mixing time creates structure and helps develop the chewy texture these large batch chocolate chip cookies are known for.

Tip: Room temperature eggs incorporate more smoothly into the batter. If your eggs are cold, place them in warm water for 5 minutes before using.

Step 3: Incorporate Dry Ingredients

Scrape down the sides of the bowl with a spatula to ensure even mixing. Add the cornstarch, baking soda, and salt, mixing for 30 seconds until evenly distributed. With the mixer on low speed, gradually add the flour in three additions, mixing just until each addition is fully incorporated. Avoid overmixing once the flour is added.

Tip: The cornstarch is the secret ingredient that keeps these cookies soft and tender. Don’t skip it or substitute with flour.

Step 4: Fold in the Chocolate Chips

Add all 3 cups of chocolate chips to the dough. Either beat on low speed for just a few seconds or fold them in by hand using a sturdy spatula. Hand-folding gives you more control and prevents over-mixing, which can toughen the dough.

Tip: For visual appeal, reserve a handful of chocolate chips to press onto the tops of cookies before baking.

Step 5: Portion and Chill the Dough

Drop 2-tablespoon portions of dough onto a parchment-lined baking sheet, or roll them into uniform balls for perfectly round cookies. Top each dough ball with a few extra chocolate chips for a bakery-style appearance. Cover the entire baking sheet tightly with plastic wrap and refrigerate for at least 1 hour. For even better results, chill overnight or up to 3 days. Alternatively, freeze for 20-25 minutes if you’re in a hurry.

Tip: Chilling is mandatory, not optional. It prevents excessive spreading and allows the flavors to meld beautifully.

Step 6: Bake to Golden Perfection

When ready to bake, preheat your oven to 350°F. Arrange chilled cookie dough portions on a parchment-lined baking sheet, spacing them 2 inches apart to allow for spreading. Bake for 8-10 minutes until the edges are just turning golden but the centers still look slightly underdone. The cookies will continue cooking on the hot pan after removal.

Tip: Underbaking slightly is the key to soft, chewy cookies. They’ll look puffy and pale in the center when you remove them, but they’ll set perfectly as they cool.

Step 7: Cool Properly

Remove the baking sheet from the oven and let cookies rest on the pan for 5-10 minutes. This cooling period allows them to set without breaking. Transfer to a wire rack to cool completely, or enjoy them warm with slightly melty chocolate chips.

Tip: For ultra-thick cookies, gently tap the baking sheet on the counter immediately after removing from the oven to settle the cookies.

Nutritional Information

Per cookie (based on approximately 48 cookies):

• Calories: 165 kcal
• Protein: 2 g
• Carbohydrates: 21 g
• Sugar: 13 g
• Fiber: 1 g
• Fat: 9 g
• Saturated Fat: 5 g
• Cholesterol: 20 mg
• Sodium: 95 mg

While these large batch chocolate chip cookies are an indulgent treat, the generous amount of chocolate chips provides small amounts of antioxidants and minerals like iron and magnesium.

Healthier Alternatives

Whole Wheat Flour Swap: Replace up to half the all-purpose flour with whole wheat flour for added fiber and nutrients. Start with a 50/50 blend to maintain the tender texture.

Reduce Sugar: Cut the granulated sugar to ¼ cup instead of ½ cup to reduce sweetness by about 15% without dramatically affecting texture. The brown sugar provides enough moisture.

Dark Chocolate Chips: Switch to dark chocolate chips (70% cacao or higher) for more antioxidants and less sugar per chip.

Add Oats: Replace 1 cup of flour with old-fashioned oats for a heartier cookie with added fiber. This creates a chocolate chip oatmeal cookie hybrid.

Coconut Oil Substitute: Use coconut oil instead of butter for a dairy-free option. The cookies will have a slightly different texture but remain delicious.

Nut Additions: Fold in ½ cup chopped walnuts or pecans for healthy fats, protein, and a satisfying crunch.

Serving Suggestions

Serve these large batch chocolate chip cookies warm from the oven with a cold glass of milk for the classic, nostalgic experience everyone loves. For special occasions, create ice cream sandwiches by pressing softened vanilla ice cream between two cookies and rolling the edges in mini chocolate chips. These cookies also pair beautifully with hot coffee or espresso for an afternoon pick-me-up.

Create a dessert board featuring these cookies alongside brownies, fresh fruit, and whipped cream for gatherings. For holidays, package them in decorative tins or cellophane bags tied with ribbon for thoughtful homemade gifts. The cookies also work wonderfully crumbled over ice cream sundaes or layered in trifles.

Stack them on a rustic wooden board with parchment paper layers for a casual, inviting presentation at parties. Serve alongside hot cocoa during winter months or with lemonade in summer for seasonal appeal.

Common Mistakes to Avoid

• Skipping the chilling step: Room temperature dough spreads excessively during baking, resulting in thin, crispy cookies instead of thick, chewy ones. Always chill for at least an hour or freeze for 20 minutes minimum.
• Overbaking the cookies: Cookies continue cooking on the hot pan after removal from the oven. Take them out when edges are golden but centers look underdone. Overbaked cookies become hard and dry.
• Using melted or too-soft butter: Butter should be softened but still hold its shape. Melted butter creates greasy, flat cookies that spread too much. Test by pressing—it should indent easily but not feel warm.
• Measuring flour incorrectly: Scooping flour directly from the bag compacts it, leading to dry, dense cookies. Spoon flour into your measuring cup and level it off for accuracy.
• Overcrowding the baking sheet: Cookies need space to spread. Place them 2 inches apart, baking in multiple batches if necessary for even results.

Storing Tips

Store cooled cookies in an airtight container at room temperature for up to 1 week. Place parchment paper between layers to prevent sticking. To keep cookies soft, add a slice of bread to the container—the cookies will absorb moisture from the bread.

For longer storage, freeze baked cookies in airtight freezer bags or containers for up to 3 months. Thaw at room temperature for 30 minutes or microwave individual cookies for 10-15 seconds.

Freezing Cookie Dough: The unbaked dough freezes beautifully for up to 3 months. Roll into balls, freeze on a baking sheet until solid, then transfer to freezer bags. Bake directly from frozen, adding 1-2 extra minutes to the baking time.

Make-Ahead Strategy: Prepare a double batch of dough, bake half immediately, and freeze the rest as portioned dough balls for fresh cookies anytime.

Conclusion

This large batch chocolate chip cookies recipe transforms your kitchen into a bakery, producing dozens of perfectly chewy, chocolate-studded cookies from a single mixing session. The combination of brown sugar for moisture, cornstarch for tenderness, and generous chocolate chips creates cookies that remain soft for days while delivering that irresistible homemade taste. Whether you’re baking for a crowd, stocking up for meal prep, or simply ensuring your cookie jar never runs empty, this recipe delivers consistent, crowd-pleasing results. The make-ahead convenience of chilled or frozen dough means fresh-baked cookies are always within reach. We hope you enjoy making these large batch chocolate chip cookies as much as we do. Try this recipe and let us know in the comments how they turned out for you! Share your favorite add-ins or variations, and don’t forget to rate the recipe. Subscribe to our blog for more delicious baking recipes and tips delivered straight to your inbox.

FAQs

Q1. Can I bake these cookies without chilling the dough?

While technically possible, chilling is strongly recommended for best results. Unchilled dough spreads excessively, creating thin, crispy cookies instead of thick, chewy ones. The chilling time also allows flavors to develop and the flour to fully hydrate. If you’re truly in a rush, freeze the portioned dough for 20-25 minutes as a quick alternative.

Q2. How do I prevent my cookies from spreading too much?

Excessive spreading usually results from skipping the chilling step, using melted butter, or baking on warm baking sheets. Always chill the dough for at least 1 hour, ensure butter is softened but not melted, and use cool baking sheets for each batch. Additionally, verify your oven temperature with an oven thermometer—temperatures that are too low cause spreading.

Q3. Can I substitute the chocolate chips with other mix-ins?

Absolutely. Replace some or all of the chocolate chips with white chocolate chips, butterscotch chips, peanut butter chips, or chopped nuts. You can also add ½ cup of dried cranberries, coconut flakes, or M&Ms for creative variations. Keep the total volume of mix-ins around 3 cups for best texture.

Q4. Why do my cookies turn out flat instead of thick?

Flat cookies typically result from insufficient chilling, too much butter, not enough flour, or expired baking soda. Ensure you measure flour correctly by spooning it into the cup rather than scooping. Check that your baking soda is fresh—it loses potency after 6 months. Most importantly, don’t skip the chilling step.

Q5. How long can I keep the dough in the refrigerator before baking?

Cookie dough can be refrigerated for up to 5 days before baking. In fact, dough aged 24-72 hours often produces even better-tasting cookies as the flavors meld and develop complexity. Keep it tightly covered with plastic wrap to prevent drying. For longer storage, freeze the dough for up to 3 months.