Best 2 Big Batch Chocolate Chip Cookies Recipes

Indulge in the timeless classic of freshly baked chocolate chip cookies with our curated collection of delectable recipes. From the traditional to the innovative, these irresistible treats promise to satisfy any sweet craving. Embark on a culinary journey as we explore a range of recipes tailored to suit diverse preferences and dietary restrictions. Dive into the goodness of classic chocolate chip cookies, perfected with a touch of brown sugar for an extra layer of richness. Experience the delightful twist of peanut butter chocolate chip cookies, where creamy peanut butter and semisweet chocolate chips create a harmonious blend of flavors. Gluten-free enthusiasts can rejoice with our almond flour chocolate chip cookies, offering a delightful alternative without compromising taste. For those seeking a healthier option, our oatmeal chocolate chip cookies incorporate heart-healthy oats, providing a wholesome and satisfying treat. And for a touch of sophistication, our salted caramel chocolate chip cookies infuse a hint of salty sweetness, elevating the classic cookie experience.

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BIG BATCH CHOCOLATE CHIP COOKIES

Big Batch Chocolate Chip Cookies image

These are delicious, and easy especially if you have the dough made up in your freezer. They are a soft-type cookie.

Provided by 89240

Categories Drop Cookies

Time 25m

Yield 72 serving(s)

Number Of Ingredients 10

Ingredients

6 3/4 cups flour
3 (108 ounce) packages chocolate chips (i use white, milk, and semi sweet chips) or 3 (108 ounce) packages sweetened carob chips
1 tablespoon vanilla
6 -7 eggs
3 (3 1/2 ounce) packages vanilla instant pudding mix
1 tablespoon baking soda
2 1/2 cups unsalted butter
1/2 cup canola oil (or other vegetable oil)
3/4 cup sugar
2 1/2 cups brown sugar

Steps:

Preheat oven to 350°F.
In medium bowl sift together flour and baking soda.
Cream together butter, oil, and sugar.
Add eggs and vanilla until combined.
Gradually add flour mixture to wet mixture.
Stir in chocolate chips.
At this point, you can either separate recipe into 3rd's and freeze some of the dough in rolls for later use or cook immediately drop by spoonful (i make them big) on parchment lined baking sheets and slightly flatten with a spoon.
Bake for 7-10 minutes or until lightly golden.
Allow to cool.
To use frozen rolls, allow to thaw in refrigerator, slice and follow normal directions.

BIG BATCH CHOCOLATE CHIP OATMEAL COOKIES

Big Batch Chocolate Chip Oatmeal Cookies image

This has chocolate chips and a grated chocolate bar. It makes a huge batch of cookies. You could make some now and save some batter for later by rolling it into a log, wrapping it well and freezing it.

Provided by Margie99

Categories Drop Cookies

Time 1h5m

Yield 60 cookies, 60 serving(s)

Number Of Ingredients 13

Ingredients

2 cups butter, softened
2 cups sugar
2 cups firmly packed brown sugar
4 large eggs
2 teaspoons vanilla extract
5 cups quick cooking oatmeal
4 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
4 cups semisweet chocolate chips
7 ounces milk chocolate candy bars, coarsely grated
2 cups chopped nuts

Steps:

Preheat oven to 375 degrees. Beat butter, brown sugar and sugar in a large mixing bowl until light and fluffy. Add eggs and vanilla and beat until smooth.
Sift flour, baking soda, baking powder salt and oatmeal into a small bowl. Add to creamed mixture and mix until well combined. Sti r in chocolates chips, grated chocolate and nuts.
Drop by the Tablespoon onto baking sheets about 2 inches apart. Bake 8-10 minutes until golden brown around the edges. I like to make smaller cookies using my small scoop so I am not really sure how many cookies it makes as written.

Nutrition Facts : Calories 213.9, Fat 10.3, SaturatedFat 5, Cholesterol 29.4, Sodium 187.4, Carbohydrate 28, Fiber 1.4, Sugar 15.8, Protein 3.3

Tips:

Use high-quality ingredients. This will make a big difference in the taste of your cookies.
Cream the butter and sugar together until light and fluffy. This will help the cookies spread and give them a chewy texture.
Add the eggs one at a time, beating well after each addition. This will help prevent the cookies from becoming dry.
Don't overmix the dough. Overmixing will make the cookies tough.
Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
Bake the cookies at 375 degrees Fahrenheit for 10-12 minutes, or until the edges are golden brown and the centers are set.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These big batch chocolate chip cookies are the perfect treat for any occasion. They're easy to make, delicious, and always a hit with friends and family. So next time you're in the mood for a classic cookie, give this recipe a try.

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