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: 72 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 ½ teaspoons salt
- 5 cups flour, sifted
- 4 cups semi-sweet or milk chocolate chips, about 24 ounces of chocolate chips
- 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 8 – 10 minutes until just barely brown around edges.
- 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.