Big-Batch Chocolate Chip Cookies: 48 Soft, Chewy Cookies

These big-batch chocolate chip cookies are an American-style bake: buttery, brown-sugar dough packed with chocolate chips and baked in familiar, soft-centered rounds. A brief chill helps the generously sized batch hold its shape, while baking two sheet pans at a time makes the recipe practical for parties, bake sales, or stocking the freezer.

Ingredients

1 1/2 cups (340 g) unsalted butter, softened but still cool
1 1/4 cups (265 g) packed light brown sugar
1 cup (200 g) granulated sugar
2 large eggs, at room temperature if convenient
1 large egg yolk
1 tablespoon (15 ml) vanilla extract
4 cups (500 g) all-purpose flour, measured by spooning it into the cup and leveling the top
2 teaspoons (9 g) baking soda
1 1/2 teaspoons (9 g) fine salt
3 cups (510 g) semisweet chocolate chips
Optional: 1 cup (120 g) chopped walnuts or pecans

Instructions

Set up the oven and pans. Arrange racks in the upper and lower thirds of the oven and heat it to 350°F (175°C). Line four large baking sheets with parchment paper, or plan to reuse two sheets for two rounds. Let the oven fully preheat before the first tray goes in; an oven that is still climbing in temperature can make the cookies spread unevenly.
Mix the butter and sugars. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar for about 2 minutes, scraping the bowl once or twice. A hand mixer or stand mixer on medium speed works well. The mixture should look creamy and evenly blended, but it does not need to become very pale or fluffy. If mixing by hand, use a sturdy spoon and allow a few extra minutes.
Add the eggs and vanilla. Beat in the two eggs, then the extra yolk and vanilla, mixing until smooth. Scrape down the sides and bottom of the bowl so no streaks of butter or egg remain. If the mixture looks slightly curdled, continue with the recipe; it will come together when the dry ingredients are added.
Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. Add this mixture to the butter mixture in two or three additions, mixing on low just until the last dry patches disappear. Avoid prolonged mixing after adding the flour, which can make the cookies tougher rather than tender.
Fold in the chocolate. Stir in the chocolate chips and, if using, the chopped nuts. A flexible spatula is useful because this is a large, fairly firm dough. Check the bottom of the bowl for pockets of plain dough and fold just enough to distribute the chips evenly.
Portion and chill. Scoop level portions of about 1 1/2 tablespoons (roughly 30 g) onto the prepared sheets, leaving about 2 inches (5 cm) between them. Put the sheets in the refrigerator for 30 minutes. If refrigerator space is limited, chill the dough in the bowl and portion it afterward; return each prepared tray to the refrigerator while the other one bakes.
Bake in two rounds. Bake two sheets at once for 12 minutes, switching their rack positions and rotating them front to back halfway through. The edges should look set and lightly golden while the centers still appear a little soft. Repeat with the remaining dough. USDA FSIS lists 160°F (71°C) as the safe minimum temperature for egg dishes; cookie doneness is generally judged by the baked appearance, so do not eat raw dough, which can also contain untreated flour.
Cool before moving. Leave each tray on a heatproof surface for 10 minutes so the cookies can firm up. Then transfer them carefully to a wire rack to cool completely. They may seem delicate straight from the oven, but handling them too soon can break the soft centers.

Tips

Measure flour carefully. Scooping straight from the flour bag packs extra flour into the cup and can make a large batch dry or cakey. Spoon flour into the measuring cup and level it, or use the listed gram weight on a kitchen scale. If the dough still seems unusually stiff, check that the butter was measured accurately before adding anything.
Use butter that gives slightly when pressed. Very cold butter is hard to cream evenly, but melted or greasy butter encourages excess spreading. If your kitchen is warm and the dough feels shiny or loose after mixing, chill it for 10 to 15 minutes before portioning, in addition to the planned chill.
Keep the batch consistent. A tablespoon measure or small cookie scoop helps the cookies bake at the same pace. Leave space between portions, and avoid putting cold dough on a hot baking sheet; let a used pan cool before loading it for the next round.
Choose chips or chopped chocolate by preference. Chips keep distinct pockets throughout the cookies. Chopped semisweet chocolate melts into larger streaks and pools, and may spread a little more across the surface. Either works in the same amount; avoid adding extra chocolate without reducing another ingredient, because it can make the dough difficult to portion.

Serving Suggestions

Serve these cookies once they have cooled enough to hold their shape, or offer them slightly warm with cold milk, coffee, or tea. For a simple dessert platter, arrange them with sliced fruit and a few plain biscuits so guests have a choice of flavors. Their brown-sugar sweetness also pairs well with vanilla ice cream: sandwich a small scoop between two completely cooled cookies and serve right away.

For a gathering, bake the cookies earlier in the day and let them cool fully before stacking. A mixed platter can include whole cookies and a few broken into smaller pieces for easy sampling. If you want to serve them warm, reheat only the number needed rather than warming the entire batch repeatedly; a few seconds in a microwave softens one cookie quickly, so check it frequently.

Variations

Make them nut-free: Leave out the optional walnuts or pecans. The dough and baking time stay the same, and the cookies remain full of chocolate. If preparing them for someone with an allergy, check the chocolate packaging and avoid using utensils or pans that have contacted nuts.

Use a mix of chocolate: Replace up to half of the semisweet chips with milk chocolate, dark chocolate, or white chocolate chips. A combination gives the batch more contrast, though sweeter chocolate will make the finished cookies taste sweeter overall. Chopped bar chocolate is another option; cut it into small, roughly even pieces so it distributes well.

Add a little spice: Whisk 1 teaspoon ground cinnamon into the flour for a gentle warm note. For a less sweet, more bittersweet cookie, use dark chocolate chips and keep the quantities of sugar unchanged; reducing the sugar can alter both spread and texture, so it is not a direct one-for-one adjustment.

Bake larger cookies: Use about 3 tablespoons of dough per cookie and leave at least 3 inches (7.5 cm) between portions. They will need longer than the standard cookies, so watch the edges and center rather than relying on the 12-minute timing. Bake a test cookie first and use its result to guide the remaining trays.

Storage and Reheating

Cool the cookies completely before packing them so trapped steam does not make them damp. Store them in an airtight container and refrigerate within 2 hours; they keep well refrigerated for 3 to 4 days. Chilling firms the butter, so let a cookie stand at room temperature for about 15 minutes before serving if you prefer a softer bite. Separate layers with parchment if stacking, especially while the cookies are still slightly delicate.

For longer storage, freeze cooled cookies in a freezer-safe container or bag for up to 2 months, with parchment between layers to prevent sticking. Thaw them, covered, at room temperature for about 30 to 60 minutes. To warm a cookie, microwave it for 8 to 12 seconds, checking after 8 seconds; for several cookies, place them on a baking sheet in a 300°F (150°C) oven for about 4 to 6 minutes. Reheat only what you plan to eat, since repeated warming dries them out.

Frequently Asked Questions

How many cookies does this recipe make?
This batch makes about 48 cookies when each portion is roughly 1 1/2 tablespoons, or about 30 g. The exact yield depends on how generously you scoop. If you make larger cookies, expect a smaller yield and allow extra baking time rather than trying to keep the standard timing.

Can I make the dough ahead?
Yes. Cover the bowl or portioned dough and refrigerate it for up to 24 hours. Cold dough may need a few extra minutes on the counter to become easy to scoop. If the portions are already chilled, bake them directly from the refrigerator and look for set edges and lightly golden color; add time in small increments if they are still pale.

Can I freeze the unbaked dough?
Yes. Portion the dough onto a lined tray and freeze until firm, then move the portions to a freezer-safe bag or container for up to 2 months. Bake from frozen at 350°F (175°C), adding roughly 2 to 4 minutes and checking for the same visual cues. The dough portions may spread a little less than freshly mixed dough.

Why did my cookies spread too much?
Common reasons include butter that was too warm or melted, flour that was under-measured, a baking sheet that was still hot, or dough that did not chill long enough. For the next tray, chill the portions again and use a cool lined pan. Also check that the baking soda is fresh and that the oven has reached its set temperature.

Why are the centers soft when the edges look done?
That is expected for a chewy cookie: the centers continue to set as the cookies rest on the hot baking sheet. Let them sit for the full 10 minutes before moving them. If they remain wet-looking after cooling, return the next tray to the oven for an additional minute or two, since oven temperatures and portion sizes can vary.

Can I make this recipe without a mixer?
Yes. Use softened butter and a sturdy spoon or flexible spatula to work the sugars into it until evenly combined, then mix in the eggs and vanilla. Stir the flour in gradually and fold in the chips. Hand mixing takes a little more effort, but the main thing is to combine the dough evenly without overworking it once the flour is added.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).