Best Large Chocolate Chip Cookies Recipes

LARGE BATCH CHOCOLATE CHUNK (CHOCOLATE CHIP) COOKIES (OAMC)

Steps:

• Preheat Oven to 325°F.
• In a VERY large mixing bowl or largest bowl of your Stand Mixer, add brown sugar, white sugar, and shortening. Cream together very well.
• In another large bowl, sift together flour, baking powder, and salt. Set Aside.
• Add flour mixture and eggs alternately to the creamed mixture, mix well, scraping down sides of bowl as needed.
• Dissolve baking soda in the 4 tbs of HOT water. Add baking soda mixture and vanilla to dough and mix well.
• Stir in nuts and chocolate chunks.
• Drop by heaping tablespoonful onto an ungreased cookie sheet and bake at 325° for 15-17 minutes. I get 12 cookies to a standard sized cookie sheet.
• VARIATIONS/TIPS:.
• Nuts: Can use walnuts, pecans, macadamia nuts, etc. so long as you have a total of 2 lbs. I measure each type of nut used into it's own bowl, see reason below.
• Chocolate Chunks: I seldom use just the chocolate chunks called for in the original recipe. Instead I use a combination of 3 lbs of a variety of baking pieces, and put in separate bowls. Try chocolate chunks, semisweet chocolate chips, butterscotch chips, mini M&M's, vanilla baking chips, chocolate/caramel swirled chips, etc. so long as you have a total of about 3 lbs (about 4 - 12 ounce packages) I have already used a little less than 3 lbs when I just didn't have enough available.
• FUN TIP:.
• Before adding the nuts and chocolate to your dough, divide the dough into 2 bowls. Since you have measured out the nuts and chocolate (or variety of baking pieces)into separate bowls, you can now create a variety of cookie dough flavors. Add whatever combination you would like so long as you add approximately equal amounts to each bowl.
• FOR EXAMPLE: Divide cookie dough into 2 bowls. To first bowl add 1 pound chopped pecans, 1 pound chocolate chunks, and 1/2 pound butterscotch chips. To second bowl add 1 pound chopped walnuts, 1 pound caramel/chocolate swirled chips, and 1/2 pound vanilla baking chips. The possibilities are endless. Have fun with this!
• When I freeze the dough, I do use my food saver machine. I fill the food saver bag with desired amount of dough and flatten out slightly before vacuum sealing. This way the dough lays flat in the freezer to save space, and thaws more quickly. I take the dough out of the freezer and put in the fridge the day before I plan on baking.

LARGE BATCH CHOCOLATE CHIP COOKIES

Steps:

• Cream sugars and margarine; blend in eggs and vanilla.
• Add flour, salt and soda.
• Stir in chocolate chips and nuts.
• Drop in scoops onto baking sheets.
• Bake at 350° for 10-12 minutes.
• ALTERNATELY: Scoop 2 cups of dough onto wax paper and roll into a cylinder. Repeat for the rest of the dough and freeze. When ready to bake, thaw in refrigerator, remove wax paper, slice and bake.

LARGE CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 350 degrees F, and grease baking sheets.
• 2. Sift together the flour, baking soda, and salt in one bowl.
• 3. Melt the 3 sticks of butter and cream that together with both types of sugar. Beat in vanilla extract, eggs, and egg yolks until light and creamy.
• 4. Mix in the flour mixture until blended, and stir in the desired amount of chocolate chunks.
• 5. Using a 1/4 cup scoop, place balls of cookie dough onto baking sheets. They spread about 3 inches each, so allow space between them. You'll fit about 6 on a large baking sheet.
• 6. Bake for 15-18 minutes until golden brown on top. Allow to cool on baking trays for a few minutes before transferring to wire racks to cool completely. They will remain nice and gooey chewy in the middle. Mmmm....