The Ultimate Big Batch Chocolate Chip Cookies Recipe: Chewy, Soft, and Perfect for Any Occasion
Welcome to the world of “Big Ones” – my signature recipe for truly impressive chocolate chip cookies. These aren’t just any cookies; they are generously sized, wonderfully chewy, and boast delightfully soft centers, making them an absolute showstopper. Designed for those moments when a single batch simply won’t do, these cookies are perfect for school events, bustling bake sales, large family gatherings, or any situation demanding a substantial quantity of crowd-pleasing treats. Forget about making multiple small batches; with this recipe, you’ll have a mountain of deliciousness ready to share, or perhaps, to savor all by yourself!
One of the greatest advantages of this recipe is its versatility and generous yield. Since it produces a large batch of dough, you have a fantastic opportunity to customize your cookies. I often recommend dividing the dough into thirds and experimenting with different combinations of nuts and chocolate. Imagine the delight of offering a variety of flavors from a single baking session! Some of my personal favorite combinations include rich Macadamia Chocolate Chunk, classic Milk Chocolate Pecan, and sophisticated Semisweet Walnut. You could also explore options like white chocolate and cranberry, dark chocolate with a hint of sea salt, or even a mix of different chocolate types. The possibilities are truly endless, allowing you to tailor your cookies to any preference or occasion.
The magic of these “Big Ones” lies in their texture: consistently chewy on the outside with a wonderfully soft, almost gooey center. Achieving this perfect balance is all about temperature control in your oven. If you opt to bake these delicious chocolate chip cookies at a slightly higher temperature of 375°F, you’ll notice they develop beautifully darker, crispier edges while retaining their signature soft interior. This creates a delightful contrast in every bite. For those who prefer a more uniformly golden-brown cookie with an even softer texture throughout, baking for a slightly longer duration at a milder 350°F is the ideal approach. Experimenting with these temperatures can help you find your personal preference for the ultimate chewy and soft chocolate chip cookie experience.
While not strictly mandatory, chilling the cookie dough overnight is a step I highly recommend for an enhanced flavor and texture profile. This process, known as “maturing” the dough, allows the dry ingredients to fully hydrate, the sugars to break down further, and the flavors to meld and deepen. The result is a more complex, intensely flavored cookie with a superior chewy texture and less spread during baking. If time is of the essence, a few hours of chilling will still yield excellent results, but for truly exceptional “Big Ones,” plan ahead for that overnight rest.
It’s important to clarify: these “Big Ones” are not an attempt to clone any famous bakery cookies, such as Levain-style treats. While undeniably large and utterly delicious, they possess their own unique characteristics and charm. This recipe celebrates the classic homemade chocolate chip cookie but elevates it to a grand scale, focusing on that perfect balance of chewiness, softness, and rich flavor that only a carefully crafted, generous batch can deliver. These “Big Ones” are truly in a league of their own, designed to become your go-to recipe for the best big batch chocolate chip cookies.
Why You’ll Love These Big Batch Cookies
There’s something incredibly satisfying about baking a large batch of cookies. Not only does it fill your home with the most inviting aroma, but it also ensures you have enough to satisfy everyone’s cravings, whether it’s for a special event or just stocking up your cookie jar. These “Big Ones” are specifically engineered for maximum impact and enjoyment. Their substantial size means more deliciousness in every bite, and their rich, buttery flavor combined with gooey chocolate chips makes them irresistible. They hold up beautifully for bake sales, impressing customers with their homemade quality and generous portions. For school events, they’re easy to transport and a guaranteed hit with kids and adults alike. Plus, having a freezer full of ready-to-bake dough means you’re always just minutes away from fresh, warm chocolate chip cookies!
The Science Behind Perfect Chocolate Chip Cookies
Crafting the perfect chocolate chip cookie involves a delightful interplay of ingredients and technique. Understanding the role of each component can elevate your baking from good to extraordinary. The combination of both granulated sugar and light brown sugar is crucial here; granulated sugar contributes to the crispness and spread, while brown sugar, being moist due to molasses, adds chewiness and depth of flavor. Using cool, but softened butter is key for proper creaming, which incorporates air and creates a light, fluffy base. Baking soda provides the lift and helps the cookies spread, ensuring that signature chewy texture. And of course, the quality of your chocolate chips or chunks makes a significant difference; opt for good quality chocolate that melts beautifully for those irresistible pools of gooey goodness.
Half Batch Measurements
While this recipe is designed for a large yield, sometimes you might only need a smaller quantity. For convenience, here are the measurements for a half batch, perfect for a smaller gathering or a more modest craving:
- 270 grams all purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon plus a pinch of salt
- 170 grams unsalted butter, cool and cut into chunks
- 125 grams granulated sugar
- 125 grams light brown sugar
- 1 teaspoon vanilla extract
- 74 grams of lightly beaten egg (approximately 1 large egg, beaten, then measure out 74g)
- 9 oz semisweet or bittersweet chocolate chips or chunks
- ½ cup nuts, optional
- Small Batch Chocolate Pecan Pie Bars
- Small Batch Chocolate Chip Pecan Coconut Cookies
- Small Batch Double Chocolate Coconut Cookies
- Small Batch Vanilla Cupcakes
- Small Batch Double Chocolate Cookies
Recipe
Big Ones Big Batch Chocolate Chip Cookies
Anna
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Ingredients
- 4 ¼ cups all-purpose flour (535 grams, measured correctly for consistency. Ensure it’s spooned and leveled, or even better, weighed.)
- 2 teaspoons baking soda (This leavening agent helps the cookies rise and achieve their characteristic chewiness.)
- 1 ¾ teaspoons salt (Crucial for balancing sweetness and enhancing flavor; reduce to ¼ teaspoon if using salted butter to avoid over-salting.)
- 3 sticks unsalted butter, cut into chunks, softened but cool (342 grams, ensure it’s not melted, just pliable enough for creaming to incorporate air effectively.)
- 1 ¼ cup granulated sugar (250 grams, provides sweetness and contributes to the crispness of the cookie edges.)
- 1 ¼ cup light brown sugar (250 grams, adds moisture and a rich, caramel-like flavor, essential for that soft, chewy texture.)
- 2 teaspoons vanilla extract (A good quality vanilla is key to the overall flavor profile of these classic cookies.)
- 3 large eggs (Act as a binder and add richness; ensure they are at room temperature for better emulsion with other ingredients.)
- 3 cups semisweet or bittersweet chocolate chips (Can use more if desired, or experiment with chocolate chunks, chopped chocolate bars, or a blend of different chocolate types for varying melt points and flavors.)
- 1 cup nuts (Optional, but highly recommended for added texture and flavor. Walnuts, pecans, or macadamia nuts are excellent choices. Toasting them lightly before adding can intensify their flavor.)
Instructions
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First, accurately weigh out your all-purpose flour using a kitchen scale for best results, then transfer it into a large mixing bowl. Add the baking soda and salt to the flour mixture. Using a whisk, thoroughly combine these dry ingredients until they are evenly distributed, then set the bowl aside. This ensures proper leavening and seasoning throughout the dough.
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In a separate, large mixing bowl, ideally using a stand mixer fitted with a paddle attachment or a hand-held electric mixer, begin by creaming together the softened but cool unsalted butter with both the granulated sugar and light brown sugar. Beat on medium speed for 2-3 minutes until the mixture becomes light, fluffy, and noticeably pale in color. Scrape down the sides of the bowl as needed to ensure everything is well combined. Next, add the vanilla extract and beat well to incorporate its flavor. Finally, add the large eggs one at a time, beating on low speed after each addition until just combined. Overmixing at this stage can incorporate too much air, leading to a cakier cookie.
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Gradually add the reserved dry flour mixture to the wet ingredients. You can do this by hand using a sturdy spatula or by using the lowest speed setting on your electric mixer. Mix until the flour is just barely combined and no streaks of dry flour remain. Be careful not to overmix the dough, as overworking the gluten in the flour can lead to tough cookies. A few gentle stirs after adding the last bit of flour are usually sufficient.
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Now it’s time for the stars of the show! Gently fold in the semisweet or bittersweet chocolate chips (and any optional nuts you’ve chosen). Stir just until they are evenly distributed throughout the dough. Remember, you can always add more chocolate if you desire an extra indulgent cookie.
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Prepare a couple of plates or small baking sheets by lining them with plastic wrap. Using a medium-sized cookie scoop (about 2-3 tablespoons per scoop), portion out uniform balls of cookie dough. Arrange these dough balls onto the plastic-wrapped plates, leaving a small space between each. Once all the dough is scooped, cover them loosely with additional plastic wrap. Chill the dough in the refrigerator for at least several hours, or ideally, overnight. This chilling period is crucial for developing deeper flavors and achieving the perfect chewy texture while preventing excessive spreading during baking.
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When you’re ready to bake your “Big Ones,” preheat your oven to 375°F (190°C). While the oven heats up, prepare your baking sheets. For best results with these larger cookies, use ungreased, unlined baking sheets. This allows the bottoms of the cookies to crisp up beautifully and prevents too much spreading. If you only have parchment paper, a lightly lined sheet is acceptable, but unlined is preferred for the ideal texture.
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Carefully arrange the chilled cookie dough balls onto your prepared baking sheets. Be sure to space them generously, about 2 ½ to 3 inches apart, as these “Big Ones” will spread quite a bit during baking. Overcrowding the baking sheet can lead to uneven baking and cookies sticking together. Typically, you can fit about 6-8 cookies per standard baking sheet.
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Bake the cookies in your preheated oven at 375°F for 10-14 minutes. Keep a close eye on them; they are ready when the edges are lightly golden brown and set, but the centers still look slightly soft and gooey. For a more uniformly golden color and an even softer, chewier cookie throughout, you can bake them at a lower temperature of 350°F (175°C) for a slightly longer period, typically 13 to 16 minutes. Remove them from the oven and let them cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely. This allows them to set up and prevents them from falling apart.
Notes
- Dark Chocolate Chunk with Salted Macadamia Nuts: The rich, slightly bitter notes of dark chocolate perfectly complement the creamy, salty crunch of macadamia nuts.
- Milk Chocolate Chip with Toasted Pecans: A classic pairing, the sweet creaminess of milk chocolate is beautifully balanced by the earthy, buttery flavor of toasted pecans.
- Plain Semisweet Chocolate Chip: Sometimes, simplicity is key. A generous amount of good quality semisweet chocolate chips offers that quintessential chocolate chip cookie experience, showcasing the pure, rich flavor of the cookie dough itself.
- White Chocolate and Dried Cranberry: For a burst of color and a tangy-sweet profile.
- Toffee Bits and Milk Chocolate: Adds a delightful crunch and buttery caramel notes.
Feel free to get creative with your favorite additions like shredded coconut, pretzels for a salty crunch, or even different types of candy! Remember to toast nuts before adding them for enhanced flavor and crunch.