These chocolate chip cookies are soft and delicious made with butter and lots of chocolate chips. And the recipe makes a LOT so you can eat some, freeze some, and give some!
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Cookies
Cuisine: American
Keyword: Chocolate Chip Cookies
Servings: 5dozen
Author: Kyle
Ingredients
1cup (2 sticks)unsalted butter, at room temperature, (If using salted butter, you don't need to add the salt below.)
2cupsbrown sugar, not packed
1cupsugar
5 cupsflour
2teaspoonsbaking soda
1 ½teaspoonssalt
4largeeggs
4teaspoonsvanilla
4cupssemi-sweet or milk chocolate chips, about 24 ounces of chocolate chips
Cream together sugars and butter with mixer on medium speed (I use my KitchenAid mixer).
Combine the flour, baking soda and salt in a medium bowl.
Add the eggs and vanilla extract to the butter/sugar mixture and combine.
Add the flour mixture and stir to combine.
Add chocolate chips and stir with a 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 8 – 10 minutes until just barely brown around edges.
Notes
Gr8 Tips:
This recipe makes approximately 6 ½ 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.