I am about to share one of my most beloved recipes.
Shh… come closer, ( beckoning you with my finger) this recipe is top secret!
Today I am giving out my favorite recipe for chocolate chip cookies. My favorite thing about this recipe is that it makes a large batch, and you can freeze the cookie dough, so that you can bake fresh cookies whenever you want without having to make them. Just pop them in the oven and within 15 minutes you got yourself a wonderful breakfast, an afternoon pick-me-up, or a midnight snack. 😉
Neighbors will swoon over your amazing mom skills, when all the kids brag about how their mom always has a fresh batch of cookies waiting for them when they get home from school. And if your like me, (and if you are, I am sorry for that) you will bask in all the glory. So keep this secret between us, shall we. No one needs to know that the cookie dough was actually made several weeks earlier. Ba ha ha!
Large Batch Chocolate Chip Cookies
2 cups butter (4 sticks)
1 ½ c sugar
2 cups brown sugar
3 eggs
2 TBSP vanilla
6 c. Flour
1 ½ tsp salt
1 ½ tsp soda
4 c. chocolate chips
Directions: Cream butter and sugars together. Add eggs and vanilla. Mix well. In separate bowl whisk together flour, salt and soda. Mix well. With mixer running, add flour till well combined. Add Chocolate chips and mix well. Drop into rounded tablespoon sized portions on your cookie sheet. I line mine with parchment. Bake 350 for 9-12 min or till done.
If you would like to freeze these, here’s what I do:
Line cookie sheet with wax paper. Pack as many scoops of cookies as you can fit on the sheet. Press lightly with your hand to make the top flat. Freeze for 1-2 hours until solid. Place in gallon freezer bags. If you don’t have room to put a cookie sheet in your freezer, then you can take gallon sized freezer bags and place scoops of cookie dough directly in the bag. Then Freeze. This method may be a little bit more messy, but it’s what I almost always end up doing. To bake from frozen state, just place them on cookie sheet and place in preheated 350 oven. Bake for 12-15 min. That’s it! Enjoy.
Get the Printable Version of this Recipe here:
Large Batch Chocolate Chip Cookies
Make a big batch of cookies to store in the freezer for another day.
Ingredients
- 2 cups butter 4 sticks
- 1 ½ cups sugar
- 2 cups brown sugar
- 3 eggs
- 2 tbsp vanilla
- 6 cups Flour
- 1 ½ tsp salt
- 1 ½ tsp soda
- 4 cups chocolate chips
Instructions
- Cream butter and sugars together. Add eggs and vanilla. Mix well. In separate bowl whisk together flour, salt and soda. Mix well. With mixer running, add flour till well combined. Add Chocolate chips and mix well. Drop into rounded tablespoon sized portions on your cookie sheet. I line mine with parchment. Bake 350 for 9-12 min or till done.
Recipe Notes
If you would like to freeze these, here’s what I do: Line cookie sheet with wax paper. Pack as many scoops of cookies as you can fit on the sheet. Press lightly with your hand to make the top flat. Freeze for 1-2 hours until solid. Place in gallon freezer bags. If you don't have room to put a cookie sheet in your freezer, then you can take gallon sized freezer bags and place scoops of cookie dough directly in the bag. Then Freeze. This method may be a little bit more messy, but it's what I almost always end up doing. To bake from frozen state, just place them on cookie sheet and place in preheated 350 oven. Bake for 12-15 min.
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So how many cookies total will this recipe make?
How funny, I don’t think I have actually ever counted for sure, it makes a lot though! And it depends on your cookie size too. I can often get like around 6 dozen at least out of this recipe.
I’ve already made 36 cookies and still only half ways through the dough…definitely will have to freeze some and definitely the BEST cookies I’ve ever made (and I make a lot of cookies!) Will be keeping this recipe for sure! Thanks Karrie!
You are welcome! So glad you love them!
So excited to make these with my son tonight! This is going to be great for our winter cookies! He loves to have a special treat once in a while and how wonderful I can jsut pull out a few and make them fresh!
You are so funny! made me smile…. thanks
yummy, and so easy! Just turned on the bosh and started adding ingredients. Of course I had some little helpers helping (mostly tasting the dough).
Do you use a Kitchen Aid Mixer to make these? If you do which model is it? I am trying to decide on a 5 qt or 6qt.
Thank you Elizabeth,
I would definetly go bigger. The one thing I dislike about my kitchen aid is the size. Go 6qt. 🙂
I was looking for a recipe for cookies for a big family we have 6 kids.I was tired of running out of cookies after 2 batches.I came across your recipe. We give it 2 thumbs up 🙂
Wonderful idea! I do this with Snickerdoodles as well. You just take out as many as you need and bake!
Oooh..snickerdoodles sound good today. Can you just go ahead and bake me some next time you make them? hee hee….
Hi, I’m from Australia and I was wondering what type of flour do you use, plain or self raising flour? Thanks for all the great recipes xx
Hi Lauren, I used just white plain flour. Not self rising.
cc cookie recipe
Hi there Karrie, I was wondering if you could substatute white chocolate chips for the semi-sweet chocolate chips and add Macadamia nuts too the recipe?I’ve been looking for a real good soft chewy macadamia nut cookie in big batches but haven’t had any luck……I’m also gonna try your recipe for the chocolate chip cookies excatly the way it’s stated.Thanks so much…….
I am sure you could – give it a try and let me know how it goes!
Thanks for such a quick response Karrie…..I will defently let you know….
Wonder what I did differently from everyone else. I was putting mine on a baking sheet to freeze. I scooped them out using a measuring spoon, and they were runny–not dough like. Oh well, to be determined at another time. Maybe, it was my egg replacer since I only did a portion of the batch. Still, they looked delicious and can’t wait to cook the remaining ones and save the freezing batch for when I need that quick sweet fix.
Update: They turned out really well. Ended up freezing them (2 hours), to only cook them in the oven. I couldn’t get them off the paper really. Probably a combination of the paper I used (parchment) and their structure (runny). I made them vegan and gluten free. <3 Ohh, yes!!! I will have to try to make more of the recipe next time. Maybe, even half of the recipe. 😉 (only made a quarter of it this afternoon..I like to save ingredients. I am the only gluten free one in the house, but they all eat it when it's something good like cookies).
For informations sake: I just put 12 1/2 dozen rolled cookie balls in the freezer. I haven’t cooked any yet, but it’s nice to know they’re ready when I am!
Hi Karrie! Im starting on a summer project where I need to make 1500 cookies per week, 6 cms each, any tip on how many batches I should make of this to come up with this amount of cookies? Also, can I freeze them in one big bag and take them out to thaw before baking? Thank youu! 🙂
Hi Dalia. This recipe makes approximately 6 dozen cookies per batch. 1500 cookies equals 125 dozen so you’re looking at around 21 batches! I’d recommend breaking them down into several bags for freezing to make storage easier. It’s easier to pull the cookies apart if they are in a single layer.
Hey there! I am going to make your cookie recipe for Chubblake bible camp here in Canada! Thank you for the large bach recipe. I promised to make 6 dz of cookies! We need thousands of cookies! Church ladies are bussy making cookies! Yum yum. 🙂
This recipe worked great for making a large batch for an event. I needed 100 and got just over that doing level table spoons. On my last tray, I discovered I could have been cooking 20 to a tray. My baking time was 15-16 min. Thank you for the recipe!
Karrie, I don’t eat sugar. Have you tried to make the cookies using honey instead? I’m just wondering if this will affect the amounts of the other ingredients.
Shoot, I haven’t tried honey, sorry! I’m not sure how it would go, you’d prob need a bit more flour possibly.
Just wondering if anyone has done this recipe with margarine instead of butter?
My favorite cookies ( with a couple of secret ingredients) that I’ve found!!
I had to bake cookies for school bake sale, I’m so grateful I came across your blog. Just finished baking four dozen of the cookies, and the two remaining dozen that was left I frozen them in ziplock bag. These cookies are perfect, chewy , soft,crispy on edges and chocolate completely melts in the middle. I baked them for 15mins, my scoop was bigger than a tablespoon. Thank you so much for sharing this recipe, This recipe will be my go to cookies for any bake sale or events.
Hi! I made this recipe, but did sprinkles instead of chocolate chips, and i was wondering if it was bad that i added about a half cup of extra flour?? The dough was WAY too sticky.
It does depend on your altitude and humidity, so it’s fine that you added more flour if you needed it.