20-Minute Large-Batch Chocolate Chunk Cookies
A yield-heavy chocolate chunk cookie recipe designed for high-volume baking, combining brown and white sugars with shortening for a tender crumb studded with walnuts or pecans and up to 3 pounds of mixed chocolate or candy pieces. The dough uses the creaming method with a baking soda-water mixture for lift, baking at the lower temperature of 325F for 15-17 minutes. This recipe suits large family gatherings, bake sales, or freezer stocking; the source encourages dividing dough before add-ins to create multiple flavor variations in a single batch, letting you customize chocolate and nut combinations to preference.
Ingredients
- 1 ½ cup brown sugar
- 1 ½ cup white sugar
- 2 cup shortening
- 7 cup all-purpose flour
- 2 teaspoon baking powder
- 2 teaspoon salt
- 6 eggs, gently beaten
- 2 teaspoon baking soda
- 4 tablespoon hot water
- 2 teaspoon vanilla extract
- 2 lb walnuts or pecans, choppedpecans or macadamia nuts1:1 by weight (2 lbs total)nuts
source confirms viable alternatives
Full guide → - 3 lb semisweet chocolate chunksmixed chocolate/candy pieces3 lbs totalchocolate/candy
butterscotch chips, caramel swirls, mini M&Ms, vanilla baking chips all approved by source
Instructions
- 1
Preheat oven to 325F.
- 2
In a very large bowl or stand mixer, cream brown sugar, white sugar, and shortening together very well.
- 3
In another large bowl, sift together flour, baking powder, and salt. Set aside.
- 4
Add flour mixture and eggs alternately to creamed mixture, mix well and scrape down bowl sides as needed.
- 5
Dissolve baking soda in hot water, add to dough along with vanilla, and mix well.
- 6
Stir in nuts and chocolate chunks (or divide dough into bowls and add different combinations to each).
- 7
Drop by heaping tablespoon onto ungreased cookie sheets.
- 8
Bake for 15-17 minutes until set.
Tips
Divide dough into separate bowls before adding nuts and chocolate, then customize each batch with different mix-ins like butterscotch chips, caramel swirls, or vanilla baking chips for variety in one session.
For freezing, flatten vacuum-sealed dough bags in the freezer to save space and speed thawing; transfer to refrigerator the day before baking.
Good to Know
Sealed container at room temperature up to 2 weeks. Freezer-stored dough in vacuum-sealed bags keeps 3+ months; refrigerate overnight before baking.
Prepare dough, divide into portions in vacuum-sealed bags, flatten, and freeze. Thaw overnight in refrigerator before baking.
Room temperature or slightly warm from cooling rack. Ideal for large gatherings, potlucks, or bake sales given high yield and customization options.
Common Mistakes
Do not substitute shortening with butter or oil to avoid potential texture and spread changes (source explicitly prohibits).
Do not skip the baking soda-water dissolution step to avoid uneven rising and dense spots.
Do not overbake beyond 17 minutes to avoid dry, hard cookies.
Substitutions
Dairy-Free Swaps
General Alternatives
source confirms viable alternatives
Full guide →butterscotch chips, caramel swirls, mini M&Ms, vanilla baking chips all approved by source
FAQ
Can I use just one type of chocolate or skip some mix-ins?
Yes. Source uses 3 lbs total chocolate/candy pieces flexibly and notes sometimes using less than 3 lbs when stock runs low. Nuts and chocolate are stirred in at the end, so adjust amounts per preference while maintaining recipe structure.
What if I do not have a stand mixer for this large batch?
A very large bowl and hand mixer or vigorous hand-mixing with a wooden spoon works, though creaming and incorporation will require more effort. Source specifies largest available bowl or stand mixer, signaling this recipe yields substantial dough volume.
How long does frozen dough keep and when should I thaw it?
Vacuum-sealed frozen dough keeps 3+ months. Thaw by moving bag to refrigerator overnight before baking. Source notes this method also flattens dough for freezer space efficiency and speeds thaw time compared to frozen blocks.