If you are looking for a recipe to make a big batch of perfect chocolate chip cookies, you are in the right place. This recipe makes about 10 dozen cookies, but don’t worry if you aren’t serving a crowd. The dough and baked cookies freeze well so you can enjoy some later.
This large batch chocolate chip cookie recipe was a fun welcome to the neighborhood treat that came with an even more fun story. They quickly worked their way into our hearts as the best chocolate chip cookies we’ve had!
It’s a good thing this recipe makes a big batch of chocolate chip cookies because they get gobbled up every time we make them. The extra quantity makes sure there are enough to go around.
This old fashioned chocolate chip cookie recipe is perfect. It makes cookies that are chewy, chocolaty and oh so delicious.
The recipe and cookies were given to us by a neighbor and they instantly became a favorite for our family. They are absolutely perfect with a glass of milk.
How We Got This Old Fashioned Chocolate Chip Cookie Recipe
A couple of weeks after my parents moved into their “new” old farmhouse, we were all visiting. We still have family dinners most weekends and we had lots of nooks and crannies to explore.
As we were milling about in the backyard, the new neighbors took the opportunity to walk over and introduce themselves. They brought cookies and were instantly liked!
It turns out the new neighbor, Amy, had grown up in the vicinity. The cookies she brought were from Mrs. Wittler, the lady who had lived in my parents’ old farmhouse when she was growing up.
Isn’t that cool? You know what is even better? They were delicious!
MiMi’s Thoughts on This Big Batch Chocolate Chip Cookie Recipe:
The recipe came from my new neighbor who brought it over as a welcome to the neighborhood gift. As we were still introducing ourselves I put the tray of cookies on the picnic table where my kids were sitting and they started right in on them.
I have a reputation for being a pretty good baker so imagine my surprise when my youngest son said ” hey mom, these cookies are even better than yours.” What? Seriously?
Luckily for us they brought the recipe along with the cookies. She was excited to tell me that her recipe came from a lady who lived in our home a long time ago. That made the recipe even more enticing.
MiMi just had to compare the recipe to the family favorites in her recipe box. They really weren’t that far off from one of our favorite chocolate chip cookie recipes.
The ratios of brown sugar to sugar were a little bit different. Maybe enough for a bit of a texture change, but she didn’t think it was enough to account for the reaction of my brothers.
So she hypothesized that it had to be the chocolate chips. She normally uses semi sweet and she figured Amy had to have used something else.
She called Amy to confirm. We needed to be able to recreate these cookies just the way she made them.
As she suspected, Amy had used Ghiradelli milk chocolate chips. So now we keep those chocolate chips in the pantry because these cookies get made regularly.
So that is the story of how these cookies came into our family. I wouldn’t be surprised if there are many more batches in our future!
How do I freeze chocolate chip cookie dough?
You can freeze bulk cookie dough in a freezer safe container. To bake, just defrost the dough in the refrigerator overnight then scoop and bake as directed.u003cbru003eYou can also freeze scoops of dough on a cookie sheet then transfer them to a freeze safe bag and return to the freezer. When you are ready to bake them, just put the frozen balls of dough on a baking sheet and add a minute or two to the bake time.
Can I make a smaller batch of cookies?
Yes, this big batch chocolate chip cookie recipe cuts in half easily. So for a smaller batch, just divide the quantities of all of the ingredients by 2.
Storing Chocolate Chip Cookies
Chocolate chip cookies store well at room temperature. Keep them in an airtight container on the counter for up to a week.
To keep you cookies softer, add a piece of sandwich bread to the container. It will act as a mini humidifier for the cookies.
For longer storage, freeze the cookies for up to a couple of months. You can also freeze unbaked cookie dough to bake later.
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Big Batch Chocolate Chip Cookies
- 2 cups unsalted butter
- 2 cups granulated sugar
- 2 cups packed light brown sugar
- 4 teaspoons vanilla extract
- 4 large eggs
- 2 teaspoons baking soda
- 2 teaspoons salt
- 6 cups all purpose flour
- 2 12 oz. bags milk chocolate chips
- Cream together butter and sugars for 5 minutes.
- Add vanilla and then eggs, one at a time, beating until incorporated.
- Stir together flour, baking soda and salt. Add to butter mixture and mix until combined.
- Fold in chocolate chips.
- Chill dough for at least 1 hour, but up to a couple of days.
- Preheat oven to 375°F.
- Drop in large tablespoons full (or use a small cookie scoop) onto baking sheet, leaving a couple of inches between cookies.
- Bake for 10-12 minutes. Cool for 5 minutes on cookie sheet and then remove to wire rack to cool completely.