Big Batch Bakery-Style Chocolate Chip Cookies
Oversized, thick chocolate chip cookies with crispy edges and chewy centers, perfect for feeding a crowd or stocking the freezer. This large-batch recipe yields about 36 big cookies using the ideal combination of granulated and brown sugars for balanced sweetness and texture. The chilling step is crucial for preventing spread and achieving that coveted bakery-style thickness. Optional nuts add extra crunch, while the flexible baking temperature lets you control the final texture.
Ingredients
- 4 ¼ cups all-purpose flour ((535 grams ))gluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- 2 teaspoons baking soda
- 1 ¾ teaspoons salt (reduce to 1/4 teaspoon if using salted butter)
- 3 sticks unsalted butter, cut into chunks, softened but cool ((342 grams))
- 1 ¼ cup granulated sugar ((250 grams))
- 1 ¼ cup light brown sugar ((250 grams))
- 2 teaspoons vanilla extract
- 3 large eggs
- 3 cups semisweet or bittersweet chocolate chips (can use more if desired)
- 1 cup nuts (optional)
Instructions
- 1
Weigh flour and place in large bowl, whisk in baking soda and salt, then set aside
- 2
Beat butter with both sugars until light and fluffy using electric mixer
- 3
Add vanilla and beat well, then add eggs one at a time beating on low speed after each addition
- 4
Add flour mixture by hand or on lowest mixer speed, stir until well blended
- 5
Stir in chocolate chips and nuts if using
- 6
Line plates with plastic wrap and scoop dough balls using medium cookie scoop
- 7
Cover loosely with plastic wrap and chill for several hours or overnight
- 8
Preheat oven and arrange cookies on ungreased baking sheets spacing 2 1/2 inches apart
- 9
Bake until cookies start to brown
Tips
Chill the dough balls overnight for thicker cookies that hold their shape better and develop deeper flavor.
Use room temperature eggs but keep butter slightly cool to prevent overly soft dough that spreads too much.
Bake at 350F for chewier cookies or 375F for slightly crispier edges - watch for light golden browning.
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough balls can be chilled up to 3 days or frozen for 3 months
Serve warm or at room temperature with milk or coffee
Common Mistakes
Chill dough to avoid flat, spread-out cookies
Don't overbake to avoid dry, hard cookies
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may affect texture slightly
General Alternatives
FAQ
Can I freeze the cookie dough?
Yes, freeze scooped dough balls for up to 3 months and bake directly from frozen, adding 1-2 extra minutes to baking time.
What if I don't have a cookie scoop?
Use a large spoon or your hands to form 2-inch balls, keeping them roughly the same size for even baking.
How long do baked cookies keep?
Store in an airtight container for up to 1 week at room temperature or freeze baked cookies for up to 3 months.