Large Batch Chocolate Chip Cookies: Perfect for Crowds
Big-batch, bakery-style chocolate chip cookies that bake up soft, thick, and chewy—ideal for parties, bake sales, and make-ahead freezer stashes.<\/p>
Equipment
- Stand Mixer
- Baking sheet
- Parchment paper
- Wire rack
- Spatula
- Measuring Cups & Spoons
Ingredients
Cookie Dough
- 1 1/2 cups unsalted butter softened (3 sticks)
- 1 3/4 cups brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 tbsp pure vanilla extract
- 1 1/2 tbsp cornstarch
- 2 tsp baking soda
- 1 tsp kosher salt
- 4 cups all-purpose flour
- 3 cups semi-sweet chocolate chips or 2 cups chips + 3/4 cup mini chips
Instructions
- Cream the Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes until light, fluffy, and pale. Mixture should nearly double in volume.Tip: Butter should indent easily when pressed but not be greasy or melted.
- Add Eggs and Vanilla: Add eggs and vanilla. Mix on low to incorporate, then beat on medium-high for 1 minute to build structure and chew.Tip: Room-temperature eggs incorporate more smoothly; warm cold eggs in lukewarm water for 5 minutes.
- Incorporate Dry Ingredients: Scrape bowl. Add cornstarch, baking soda, and salt; mix 30 seconds. With mixer on low, add flour in three additions, mixing just until combined. Avoid overmixing once flour is added.Tip: Cornstarch is key for soft, tender cookies—don’t skip it.
- Fold in Chocolate Chips: Add chocolate chips; fold by hand or mix briefly on low just to distribute. Reserve a handful to press on top of dough balls for a bakery look.
- Portion & Chill: Scoop ~2-tablespoon portions (or roll into balls) onto a parchment-lined sheet. Top with a few extra chips. Cover and refrigerate at least 1 hour (best overnight, up to 3 days). For speed, freeze 20–25 minutes.Tip: Chilling prevents spread and deepens flavor.
- Bake: Preheat oven to 350°F (175°C). Arrange chilled dough 2 inches apart on a parchment-lined sheet. Bake 8–10 minutes until edges are just golden and centers look slightly underdone. They’ll finish setting on the hot pan.Tip: Slight underbake = soft, chewy centers.
- Cool: Rest cookies on the pan 5–10 minutes, then transfer to a wire rack to cool completely—or enjoy warm with melty chips. For thicker cookies, gently tap the pan on the counter right after baking to help them settle.
Notes
Make-ahead: Chill dough up to 3 days; bake straight from the fridge. Freeze dough balls up to 2 months; bake from frozen adding 1–2 minutes.
Size swaps: For bakery-large cookies, scoop 3 Tbsp and bake 10–12 minutes.
Add-ins: Try chopped walnuts, pecans, or a pinch of cinnamon.
Size swaps: For bakery-large cookies, scoop 3 Tbsp and bake 10–12 minutes.
Add-ins: Try chopped walnuts, pecans, or a pinch of cinnamon.