Chocolate Chip Cookies
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!
Servings: 5 dozen
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature, (If using salted butter, you don't need to add the salt below.)
- 2 cups brown sugar, not packed
- 1 cup sugar
- 5 cups flour
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 4 large eggs
- 4 teaspoons vanilla
- 4 cups semi-sweet or milk chocolate chips, about 24 ounces of chocolate chips
- flakey sea salt, optional
Instructions
- Preheat oven to 375°F.
- 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.
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