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Chocolate Chip Cookies

Plate of Chocolate Chip Cookies

This is an amazing Big Batch of Soft and Chewy Chocolate Chip Cookies Recipe. Try this recipe and Pass them out to Friends & Family. It may become your favorite Chocolate Chip Cookie Recipe. It’s ours for sure.

Heat them in the microwave or the oven for Warm Chocolate Chip Cookies. Serve with a Cold Glass of Milk & Ice cubes or a Mug of Hot Chocolate/Cocoa or Coffee.

Chocolate Chips

This recipe uses 300g of Semi-Sweet Chocolate Chips. However, they could be substituted with chopped Chocolate from a Chocolate Bar, like the original Chocolate Chip Cookies. Or another variation of chocolate, and you certainly can add more if you desire.

Cookie Dough

The Cookie recipe below uses 5 Cups initially to make approximately 96 cookies. Add more flour if necessary to get a somewhat firm dough. Firm enough that it doesn’t stick to you when handling, and can hold its shape well when formed into a ball or rolled into a log for freezing.

Chocolate Chip Cookie Dough
Chocolate Chip Cookie Dough

Portioning Chocolate Chip Cookies

I prefer using 1 1/2 Tbl per cookie, although you could use less for mini Cookies or more for Bigger Cookies.

Portioning Cookie Dough
Portioning Cookie Dough

Freezing Cookie Dough

Freeze your ready-to-bake cookies, and you’ll be prepared any time a cookie craving strikes. This recipe makes a big batch, so you can freeze half of it.

Just Roll the Cookie dough into individual cookie balls and lay them on a baking sheet to freeze. Then place the frozen Cookie Dough in a freezer bag.

Freeze the whole dough by shaping it into a cylinder. Wrap in parchment paper and saran wrap and into a freezer bag.

You can always freeze the cooked cookies as well and warm them in the oven before serving.

Baking Chocolate Chip Cookies

This recipe calls for the oven to be preheated to 375 F. The idea here is to bake as fast as possible to minimize moisture loss, resulting in a deliciously soft and tender cookie.

Bake only until you start to see the Edges change color and then remove them from the oven and let cool. They will continue baking when removed from the oven due to the residual heat and set into Soft & Chewy Cookies.

The total Cook time for each tray is about 9 to 10 minutes. Ideally closer to the 9-minute side.

Baking Sheet Cookies
Baking Sheet Cookies
Chocolate Chip Cookies on Board
Chocolate Chip Cookies on Board
Bucket 48 Cookies
Bucket 48 Cookies
Bucket 48 Cookies

Chocolate Chip Cookies

Large batch of Chocolate Chip Cookies that you can bake up however many you'd like and refrigerate or freeze the rest for Chocolate Chip Cookies on demand.
Servings: 96 Cookies
Prep10 minutes
Cook time per Batch10 minutes


  • 2 Baking Sheets
  • 2 Mixing Bowls


Bowl One

  • 5 C Flour - more if needed
  • 1 1/2 tsp Baking Soda
  • 1 tsp Baking Powder, Kosher Salt
  • 300 g Chocolate Chips - or Chopped Chocolate

Bowl Two

  • 3 C White Sugar
  • 2 C Butter
  • 1/3 C Water
  • 2 Eggs
  • 2 Tbl Molasses
  • 2 tsp Vanilla


  • Preheated oven to 375 F with Rack in middle position.
  • Combine all the Ingredients for Bowl One, mix and set aside.
  • Combine all the Ingredients for Bowl Two and Whisk really well. Then Add Bowl One Ingredients and mix with your hands or a mixer until it is fully mixed, adding in more flour if necessary to achieve a dough that is firm and no longer sticky.
  • Use 1 1/2 Tbl to Scoop the dough out and roll into a ball, then flatten with the palm of your hand. Place on a baking sheet, spaced apart. Bake until very light brown around the edges. About 9–10 minutes.
  • Gently remove the cookies from the Baking Sheet and let them cool.
Course: Snack, Sweets
Cuisine: American, Canadian
Keywords: Chocolate Chip Cookies, Cookies
Author: JAH

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