Big Batch Chocolate Chippers Recipe posted by Staff Writer Pin Share Tweet Email Jump to Recipe This Big Batch Chocolate Chippers recipe makes either 4 dozen BIG cookies (1/4 cup of dough per cookie) or 8 dozen standard size cookies (2 tbsp dough per cookie). Maybe you need to make a huge batch of cookies for a potluck or a bake sale or a birthday party. Or maybe you want to bake a couple of dozen today and freeze the rest to bake on an as-need basis. Perhaps you’re making a tiered cookie cake a need a lot of dough. Who knows?!? All I know is that I can think of about a hundred reasons why a person might need a recipe that makes a gazillion chocolate chip cookies in one batch. A friend gave me this recipe a couple of weeks ago and told me that it’s her Aunt’s famous recipe for chocolate chip cookies. I tweaked it ever so slightly, and as of right now– this is my absolute favorite chocolate chip cookie recipe. Golden edges, chewy centers, and just the right amount of chocolate chips (the right amount = A LOT, in case you were wondering). Supplies Needed for This Recipe a 56mm scoop (1/4 cup) or 44mm scoop (2 tbsp) baking sheet stand mixer with 6 quart capacity (highly recommended) Continue to Content Big Batch Chocolate Chippers Yield: 4 dozen or 8 dozen Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes This Big Batch Chocolate Chippers recipe makes either 4 dozen BIG cookies (1/4 cup of dough per cookie) or 8 dozen standard size cookies (2 tbsp dough per cookie). Print Ingredients 2 cups butter, softened 2 cups brown sugar 1½ cups white sugar 3 eggs, room temperature 4½ cups all-purpose flour, packed 1½ tsp baking soda, dissolved in 1 tbsp water 1 tsp salt 2 tsp vanilla extract 12 ounces semisweet chocolate chips 12 ounces mini semisweet chocolate chips Instructions Preheat oven to 350 degrees. Cream sugars and butter. Add vanilla and eggs and mix well. Add the baking soda water. Combine remaining dry ingredients together and gradually add to creamed mixture. Stir in chocolate chips. Scoop dough onto ungreased cookie sheets, about 2" apart. Bake for 10 to 12 minutes, until edges are slightly golden. Let cool on the pan for a minute or two before transferring to a wire rack.
