This is my ‘go to’ for those times when you need an easy recipe that makes lots and lots of yummy cookies. This Chocolate Chip Cookie recipe makes enough to feed a crowd!
We have all had that time when we want to contribute a homemade treat and look for a recipe that you don't have to double or triple. This chocolate chip cookie recipe is the perfect recipe for the class party, little league team snack, cookie exchange needing several dozen cookies, or just to make and keep in the freezer.
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Imagine ending up with at least 6 dozen cookies and have an easy clean up! I use my stand up mixer and its bowl and since the baking sheets have parchment on them, the clean up is easy peasy!
Add as many chocolate chips as you like. I like a chocolatey chocolate chip cookie so I add a lot of chocolate chips. You can even make some very chocolatey and some cookies with less chocolate by adding the chips as you scoop. These soft buttery cookies are crowd pleasers! Go ahead and add a sprinkle of sea salt before baking for that sweet salty bite.
I often will make one batch and keep most of them in the freezer. They only take a few minutes to come to room temp. This is the perfect recipe to also freeze the raw cookie balls in the freezer and pop in the oven anytime (see Gr8 notes below). It's nice to always have a bit of sweet delight to offer if someone stops by or for that matter if you have that midnight sweet tooth. 😄
For an extra treat, make some of Jurga's Easy Vanilla Ice Cream (no ice cream maker required) and serve them together!
We have more Gr8 Cookie Recipes:
- Peanut Butter Kiss Cookies
- Buttered Popcorn Cookies
- Almond Cookies
- Bite-Sized Wedding Cookies
Chocolate Chip Cookies
- 2 cups brown sugar, not packed
- 1 cup sugar
- 1 cup (2 sticks) unsalted butter, at room temperature, (If using salted butter, you don't need to add the salt below.)
- 4 large eggs
- 4 teaspoons vanilla
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 5 cups flour, sifted
- 4 cups semi-sweet or milk chocolate chips, or more chocolate chips depending on how chocolatey you like them
- flakey sea salt, optional
- Preheat oven to 375°F.
- Cream together sugars and butter with mixer on high speed (I use my KitchenAid mixer).
- Add the rest of the ingredients through the flour and mix with mixer on medium speed.
- Add chocolate chips and stir with spatula (The batter is thick so I add a cup at a time and just gently mix into the top of the batter and scoop out the cookies from there and then add more chocolate chips as I go).
- Cover cookie sheets with parchment paper or baking mat.
- Using a 1" cookie scoop, place scoops of dough on cookie sheet about 1-inch apart. (You can use a larger scoop but you'll just end up with less cookies.)
- (Optional) Lightly sprinkle with sea salt.
- Bake for 9 – 10 minutes until just barely brown around edges.
- This recipe makes approximately 6 1/2 dozen cookies, so it is perfect for large gatherings.
- Bake-ahead and freeze in an airtight container for up to two months.
- Freeze the cookie dough balls on a cookie sheet and when frozen, keep them in a sealed ziploc bag in the freezer. Bake straight from the freezer using the baking instructions above.