My boys and their friends eat a LOT of chocolate chip cookies. For this reason, when I make them, it is always best to make a big batch. This is where my large batch chewy chocolate chip cookies come from. Whether you are baking these all at once or freezing some to bake later, this is the recipe for you!
There are so many other chocolate chip cookies on my blog you should look into as well. Most are made with whole-grain flour, and if you haven't tried them, you should. Rye chocolate chip cookies have the best nutty flavor that pairs perfectly with the classic chocolate chip. Einkorn chocolate chip cookies are another ancient grain flour that is perfect for soft cookies. If you need gluten-free chocolate chip cookies, try these oat flour chocolate chip cookies!
Tips for the best chocolate chip cookies
- If you love chewy chocolate chip cookies as much as I do, chilling is the easiest way to get the perfect chew. Chill for at LEAST one hour. More on this in the chilling and freezing section below.
- Do not overmix. Once the eggs are added, it is easy to overmix and get tough cookies; be careful of this. It is important to mix only until the dough comes together.
- Bake on parchment paper. This makes cleanup so much easier and makes removing the cookies after baking so easy.
- Underbake the cookies just slightly. The edges should be light brown, and the center fairly soft.
Ingredients
- All-purpose flour- I like to use unbleached as it has a slightly higher protein content, this will give the cookies better structure and more chew.
- Baking soda- You may notice most cookie recipes call for baking soda and not baking powder, it helps with the chewier texture and also for browning.
- Salt- I prefer using kosher salt.
- Granulated and brown sugar- Using the combination of both brown and granulated sugar creates the best texture and flavor in these cookies. Brown sugar adding the depth of flavor and added moisture and granulated adds to the spread of the cookies.
- Vanilla- While the recipe doesn’t use too much, don’t leave it out. Vanilla is essential for enhancing the flavor.
- Eggs- they contribute to the structure of the finished cookie, added moisture, and chewiness.
- Milk-This is added moisture to the dough as well.
- Chocolate chips or chunks- What would a chocolate chip cookies be without the chocolate chips? I love using dark chocolate chips, but anything from milk chocolate, semi-sweet, or even white chocolate will work.
- **Optional**- You can also add in 1 cup of your favorite chopped nuts (walnuts, pecans, hazelnuts, etc.) Coconut is another delicious addition, as are dried fruits. You can add in 1 of these as well if you want.
How to make
Start by mixing the flour, baking soda, and salt in a bowl and set it aside. Next, cream the softened butter, brown sugar, and granulated sugar for 2 minutes on medium speed. Once they are mixed together, add the vanilla and eggs. Mix only until they are combined. As noted above, you do not want to overmix once the eggs are added.
To this, add in the flour mixture and again, mix to combine. The batter will be stiff, and that is just what you are looking for.
Last in are the chocolate chips. Mix these only to combine as well.
The cookies can be baked right away, but I prefer to chill them first. Let the dough chill for at least 1 hour, or up to 12 hours in the fridge.
Scoop onto your parchment-lined baking sheet. Bake for 12-14 minutes. These cookies are best if they are underbaked just slightly.
Remove them from the oven and continue to bake the rest of the batch in the same manner.
How to freeze
Freezing Chocolate Chip Cookie Dough:
- Prepare the cookie dough as directed in your recipe.
- Scoop dough into individual portions using a cookie scoop or spoon.
- Place dough balls on a baking sheet lined with parchment paper, spaced apart.
- Freeze the tray for 1–2 hours, or until dough balls are solid.
- Transfer frozen dough balls to a freezer-safe zip-top bag or airtight container.
- Label with the date and baking instructions.
- Bake from frozen by adding 1–2 extra minutes to the usual bake time.
Freezing Baked Chocolate Chip Cookies:
- Allow cookies to cool completely after baking.
- Arrange cookies in a single layer on a baking sheet and freeze until firm (about 1 hour).
- Place frozen cookies in a freezer-safe zip-top bag or airtight container.
- If stacking, separate layers with parchment paper to prevent sticking.
- Label with the date.
- Thaw at room temperature or warm in a 300°F oven for a few minutes to refresh.
Large Batch Chewy Chocolate Chip Cookies
Ingredients
- 6 ¼ cups all-purpose flour
- 2 ½ teaspoons baking soda
- 1 ½ teaspoon salt
- 4 sticks butter 2 cups
- 1 cup granulated sugar
- 2 cups brown sugar
- 4 eggs
- 2 tablespoons milk
- 1 tablespoon vanilla
- 4-5 cups chocolate chips
Instructions
- Start by mixing the flour, baking soda, and salt in a bowl and set it aside. Next, cream the softened butter, brown sugar, and granulated sugar for 2 minutes on medium speed. Once they are mixed together, add the vanilla, milk, and eggs. Mix only until they are combined. As noted above, you do not want to overmix once the eggs are added.
- To this, add in the flour mixture and again, mix to combine. The batter will be stiff, and that is just what you are looking for.
- Last in are the chocolate chips. Mix these only to combine as well.
- The cookies can be baked right away, but I prefer to chill them first. Let the dough chill for at least 1 hour, or up to 12 hours in the fridge. Preheat the oven to 350 degrees.
- Scoop onto your parchment-lined baking sheet. Bake for 12-14 minutes. These cookies are best if they are underbaked just slightly.
- Remove them from the oven and continue to bake the rest of the batch in the same manner.
Did you make this recipe? Let me know!