Large Batch Chocolate Chip Cookies
A delightful chewy and scrumptious large batch of chocolate chip cookies, perfect for any occasion and easy to make for sharing.
Ingredients
Dry Ingredients
- 4 cups all-purpose flour
- 2 teaspoons baking soda Use fresh for best results.
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened At room temperature for best consistency.
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 teaspoons vanilla extract
- 4 large eggs
Add-ins
- 2 cups chocolate chips Use a mix of chocolate types for variety.
- 1 cup chopped nuts (optional) Consider walnuts or pecans.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a bowl, mix together flour, baking soda, and salt. Set this mixture aside.
- In a large mixing bowl, cream the softened butter with both sugars until the mixture is light and fluffy.
- Add the vanilla extract and eggs one at a time, mixing well after each addition.
- Gradually add the flour mixture to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips and nuts if you’re using them.
Baking
- Drop spoonfuls of cookie dough onto ungreased baking sheets, leaving space between each for spreading.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers might look slightly underbaked; that’s perfect.
- Allow the cookies to cool on the sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
For a thicker cookie, consider chilling the dough for an hour before baking. Rotate baking sheets halfway through the baking time for even baking.