Large Batch Chocolate Chip Cookies
Delightful large batch chocolate chip cookies that are warm, chewy, and perfect for gatherings or stocking up your cookie jar.
Ingredients
Dry Ingredients
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Use room temperature for best results.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs Use room temperature.
- 2 teaspoons vanilla extract
Mix-Ins
- 2 cups chocolate chips
- 1 cup chopped nuts (optional) Use any preferred nuts.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, combine flour, baking soda, and salt. Mix well and set aside.
- In another bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add eggs and vanilla extract to the butter mixture, mixing until well blended.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the chocolate chips and nuts (if using) until evenly distributed.
- Scoop generous portions of cookie dough onto prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake the cookies for 10-12 minutes or until the edges turn golden brown and centers appear slightly underbaked.
- Allow cookies to cool on baking sheets for a few minutes before transferring them to a wire rack to cool completely.
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Notes
Store cookies in an airtight container at room temperature for up to one week, or freeze for up to three months. Consider variations such as different types of chocolate chips, nuts, or spices for diverse flavors.