I derive so much joy making these in embarrassingly high quantities

 

Introduction: Why I Can’t Stop Baking These Cookies

I derive so much joy from making these classic chocolate chip cookies in embarrassingly high quantities. There’s something magical about the process—the way the dough comes together, the aroma that fills the kitchen as they bake, and that moment when you bite into a warm, gooey cookie. It’s like happiness baked into a golden disk.

Over the years, I’ve perfected my recipe, tweaked it to be just right—chewy in the center, crisp around the edges, loaded with chocolate chips, and just sweet enough. The best part? These cookies scale up easily. I often bake multiple batches at once, enough to share with family, friends, neighbors, and sometimes even strangers at the park. The smiles and thank-yous make the effort so worthwhile.

In this guide, I’ll share every detail: from ingredient choices, step-by-step instructions, variations, storage tips, and how to bake in large quantities without losing quality. Let’s dive into the cookie love.

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Ingredients: The Foundation of Perfect Cookies

Dry Ingredients:

• 4 cups (480g) all-purpose flour (spooned and leveled)

• 1 teaspoon baking soda

• 1 teaspoon salt

Wet Ingredients:

• 1 ½ cups (340g) unsalted butter, softened to room temperature

• 1 ¼ cups (250g) packed light brown sugar

• 1 cup (200g) granulated sugar

• 2 large eggs, at room temperature

• 2 teaspoons pure vanilla extract

The Stars: Chocolate Chips

• 3 cups (540g) semi-sweet chocolate chips or chunks (choose your favorite brand or type)

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Equipment You’ll Need

• Large mixing bowls

• Electric mixer (stand or handheld)

• Measuring cups and spoons

• Baking sheets (at least 3)

• Parchment paper or silicone baking mats

• Cooling racks

• Spatula

• Cookie scoop (optional but helpful for uniform cookies)

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Step 1: Preparing the Ingredients and Workspace

Start by pulling out your butter early so it softens. Softened butter is essential for creamy creaming with sugars.

Measure and set out all ingredients. This “mise en place” step keeps you organized and speeds up the process.

Preheat your oven to 350°F (175°C).

Line baking sheets with parchment paper or silicone mats.

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Step 2: Mixing the Dough – The Creaming Method

In a large mixing bowl, beat the softened butter on medium speed until creamy and smooth, about 1 minute.

Add the brown sugar and granulated sugar. Beat together until fluffy and light in color, about 3-5 minutes. This aerates the dough, helping the cookies rise slightly.

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Step 3: Adding Eggs and Vanilla

Add eggs one at a time, beating well after each addition.

Scrape down the sides of the bowl to ensure even mixing.

Add vanilla extract and mix until combined.

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Step 4: Combining Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture on low speed.

Mix just until combined. Overmixing can result in tough cookies.

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Step 5: Adding Chocolate Chips

Using a spatula or wooden spoon, fold in the chocolate chips evenly.

Resist the urge to overfold; just make sure chips are well distributed.

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Step 6: Portioning the Dough

Using a cookie scoop or tablespoon, scoop dough balls onto prepared baking sheets, spacing them about 2 inches apart.

This recipe makes approximately 40-50 cookies depending on size.

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Step 7: Baking

Bake one sheet at a time in the preheated oven for 10-12 minutes.

Look for edges that are set and lightly golden but centers still soft.

If baking multiple sheets, rotate halfway through for even baking.

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Step 8: Cooling and Enjoying

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy warm or store for later.

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Scaling Up: Baking in Embarrassingly High Quantities

Because I love sharing, I often multiply this recipe by two, three, or even five times.

Here’s how to keep it manageable:

• Use multiple mixing bowls or a very large stand mixer bowl.

• Bake sheets in batches; if oven size limits, stagger baking times.

• Keep baked cookies in airtight containers with parchment layers.

• Freeze unbaked dough balls on trays, then store in bags for quick baking later.

• Get family or friends involved for assembly-line style cookie prep.

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Variations and Tips to Customize Your Cookies

1. Nutty Delight

Add 1 cup chopped walnuts or pecans with the chocolate chips.

2. Chewy and Soft

Substitute half the all-purpose flour with bread flour for a chewier texture.

3. Extra Chocolate

Mix semi-sweet chips with chunks of bittersweet or milk chocolate.

4. Salted Caramel Swirl

Add caramel bits and sprinkle with flaky sea salt after baking.

5. Spiced Up

Add 1 teaspoon cinnamon and a pinch of nutmeg for a warm fall flavor.

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Why I Love Making These in Large Batches

• The Scent: My whole home smells like a cozy bakery.

• The Sharing: Nothing beats handing a warm cookie to a friend or neighbor.

• The Joy: Baking is a mindful, creative outlet for me.

• The Taste: Freshly baked cookies are unbeatable.

• The Memories: These cookies have become a tradition at family gatherings.

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Storing and Freezing Cookies

• Storing Baked Cookies: Keep in airtight containers at room temperature for up to 5 days.

• Freezing Baked Cookies: Freeze cooled cookies in a single layer on a baking sheet, then transfer to freezer bags. Thaw at room temperature.

• Freezing Dough: Scoop dough balls onto parchment-lined trays and freeze until solid. Store in freezer bags. Bake from frozen, adding 1-2 minutes to baking time.

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Troubleshooting Common Issues

• Cookies spreading too much: Chill dough before baking, use parchment or silicone mats, and don’t over-grease pans.

• Dry cookies: Don’t overbake; remove when centers are still soft.

• Tough cookies: Avoid overmixing dough once flour is added.

• Flat cookies: Make sure baking soda is fresh and use room temperature ingredients.

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The Science Behind the Perfect Cookie

• Butter: Adds richness and flavor; when creamed with sugar, it creates air pockets for lift.

• Sugars: Brown sugar adds moisture and chewiness; granulated sugar promotes crispness.

• Eggs: Bind and add moisture.

• Flour: Structure and texture.

• Baking soda: Leavens and browns.

• Chocolate: Melts to gooey perfection.

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Final Words

If you love chocolate chip cookies and baking, this recipe is your new best friend. It’s perfect for making a few dozen or several hundred (I’m not even kidding).

Nothing compares to the happiness that comes from pulling warm cookies out of the oven and sharing them with the people you care about.