This big batch chocolate chip cookie recipe delivers classic soft and thick chocolate chip cookies loaded with chocolate chips. Lots of chocolate chip cookies. 8 dozen chocolate chip cookies at a time!
This recipe is perfect for when you need a big batch of chocolate chip cookies for a bake sale, party, family reunion, or whatever the case may be. There are endless reasons why a person could want or need 96 cookies at a time!
This recipe is also perfect for making ahead of time and freezing. Then you can just take out cookie dough and bake as needed for fresh chocolate chip cookies any time you want them. When I make these cookies, I generally bake ½ the recipe and then freeze the other half for later, so that’s how I’ve photographed my big batch chocolate chip cookie recipe to share with you.
Baking tips for the best Chocolate Chip Cookies:
- Use a mixture of butter and butter flavored shortening. I love the flavor of real butter in cookies and it delivers such a nice crisp edge to cookies. That said, I like soft, thick and chewy cookies, that’s just my preference. In my years of baking I’ve found that butter generally lends to a thinner, crisper cookie but the combination of real butter with butter flavored shortening gives the best of both worlds. You get the flavor of butter, but the lasting softness of shortening without having to chill your cookie dough before baking. Win win situation.
- Use a cookie scoop. It will produce cookies that are all uniform in size and shape which means they all bake evenly! A cookie scoop also really packs the dough in and creates tall mounds of cookie dough which reduces spreading and gives a thicker cookie. I like using a 2.75 inch cookie scoop.
- Use parchment paper or a baking mat. Easy clean up. They never stick. It really just makes the process so much simpler. I never bake cookies without my silicone baking mat anymore. Game changer.
- Underbake your cookies. The secret to the perfect soft and chewy chocolate chip cookies is taking them out before they look perfect! You just want the slightest golden edge to your cookies when you take them from the oven. Cookies will continue to bake from the residual heat of the baking sheet. Leave them to set on the pan for a few minutes after you take them out and then remove to a wire cooking rack.
- If you have the extra time, only bake one pan at a time on the center rack of your oven for the very best results. I know that’s a bit finicky and not everyone has the time for that. But it really does make a difference.
How to freeze your chocolate chip cookie dough to bake later:
- Line a cookie sheet with a silicone baking mat, parchment paper or waxed paper.
- Using a 1.5 Tablespoon cookie scoop, scoop the cookie dough into balls and place the cookie dough as closely together as you can on the cookie sheet without the dough touching.
- Put the cookie sheet in the freezer for at least an hour or two.
- Put the frozen cookie dough into freezer bags or a freezer safe container.
- Make sure you label your cookie dough with the date and baking instructions such as the oven temp and cook time.
This cookie dough will stay good in the freezer for up to 3 months.
When it’s time to bake the cookies, simply place the frozen cookie dough on a baking sheet and bake as directed, adding about 2 minutes to the bake time.
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Big Batch Chocolate Chip Cookies
This recipe yields about 8 dozen classic, thick and soft chocolate chip cookies. Freezing instructions are included so you can have fresh-baked chocolate chip cookies any time you like.
Ingredients
- 1 cup salted butter, softened to room temp
- 1 cup butter flavored shortening
- 1 ½ cup brown sugar, packed
- 1 ½ cup white sugar
- 4 eggs
- 1 Tablespoon vanilla extract
- 5 cups all purpose flour
- 1 Tablespoon baking soda
- 1 teaspoon salt
- 1 24 ounce bag chocolate chips
Instructions
- Preheat the oven to 350 degrees and prepare cookie sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the butter and shortening with the sugars until light and fluffy.
- Add the eggs and vanilla and mix well.
- In a separate bowl, combine the flour with the salt and baking soda. Add this to the wet ingredients and combine well.
- Stir in the chocolate chips.
- Scoop the cookie dough in 1.5 Tablespoon mounds onto the cookie sheets leaving at least 2 inches space between the cookies.
- Bake for 9-11 minutes or just until the edges of the cookies are just starting to appear golden.
- Remove the baking sheets from the oven and let the cookies rest on the cookie sheets for another 3-5 minutes before removing them to a wire rack to cool completely.
- Store in an air-tight container.
Notes
This recipe does not require chilling before baking.
Freezing instructions:
- Line a cookie sheet with a silicone baking mat, parchment paper or waxed paper.
- Using a 1.5 Tablespoon cookie scoop, scoop the cookie dough into balls and place the cookie dough as closely together as you can on the cookie sheet without the dough touching.
- Put the cookie sheet in the freezer for at least an hour or two.
- Put the frozen cookie dough into freezer bags or a freezer-safe container.
- Make sure you label your cookie dough with the date and baking instructions such as the oven temp and cook time.
- This cookie dough will stay good in the freezer for up to 3 months.
- When it’s time to bake the cookies, simply place the frozen cookie dough on a baking sheet and bake as directed, adding about 2 minutes to the bake time.
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Nutrition Information:
Yield: 96 Serving Size: 1 cookieAmount Per Serving: Calories: 119Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 96mgCarbohydrates: 15gFiber: 1gSugar: 10gProtein: 1g
The Accidental Happy Baker is not a dietician or nutritionist, and any nutritional information shared is an estimate provided by Nutritionix. If calorie count and other nutritional values are important to you, we recommend running the ingredients through the nutritional calculator of your preference Calories can vary quite a bit depending on which brands were used.
You might also enjoy these cookie recipes!
- Chewy French Toast Cookies
- Lemon Cowboy Cookies
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Joe
Sunday 21st of July 2024
I just made these for a trial run with my first stand mixer. I love these! my husband said he liked how they were crispy on the outside and soft in the middle. Thanks for the tip. I also added white chocolate and nuts. I will keep this for holiday dinners. Thanks, Joe
Amy D
Monday 22nd of July 2024
So glad you enjoyed them Joe! Thanks for stopping by to let me know how they turned out for you.
Heather Brophy
Monday 6th of May 2024
Hi there Love this Big Batch recipe. We are now using this for our church bazaar all the time.
Amy D
Wednesday 8th of May 2024
Oh I love hearing that, Heather! That's exactly the kind of situation I hoped this recipe would be useful for! Amy D.
Nicole Huddleston
Tuesday 12th of March 2024
This recipe only made 4 dozen not 8…
Amy D
Friday 15th of March 2024
It really comes down to the size of cookie scoop you're using to portion them out. With a small cookie scoop, this recipe makes 8 dozen.
Readergram
Thursday 27th of July 2023
Do I have to do anything different if I chill my dough and then bake the next day.
Amy D
Thursday 27th of July 2023
Nope! Nothing different!
Michelle
Friday 9th of June 2023
Can I double this recipe? I’m going to be baking for a nonprofit that makes meals for people who have a family member going through cancer treatment. What I know about baking is you can’t always double or triple a recipe. And I’m gonna use all butter. Do you think that will work? Thank you for any help you can give.
Amy D
Saturday 10th of June 2023
Hi Michelle! I haven't doubled this recipe, so I can't speak from personal experience on it. I can say, however, that with that large of an amount of ingredients, it would be incredibly frustrating and expensive to have it not work out. I think I would just stick with the original recipe to be safe. Also, if you are using all butter, you're going to need to chill your dough or the cookies will be prone to spread. I hope this helps!
Amy D.