Big-Batch Chocolate Chip Cookies for Sharing
These are very good chocolate chip cookies. I mean it. And I don't mess around trying to make them healthier or swap in monk fruit. Some things don't need fixing.
I usually double the batch, send some to the neighbors, toss a few in the freezer, and keep the rest in the cookie jar for Johnny B and me, which is really just a formality since they don't last long enough to need a jar.
Good ingredients matter here: King Arthur flour, Nielsen-Massey vanilla, and a mix of Guittard milk and semisweet chocolate chips. (Yes, they're stupid expensive, and worth it). I keep them in the freezer, which means the dough can go straight into the oven without stopping to chill first.
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Want the recipe? No judgment—jump straight there:
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Why You’ll Love Them
They’re really good. That seems worth mentioning twice.
They freeze beautifully, so you can tuck a few away for later.
A full cookie jar makes it look like you have your life together when friends stop by. No one needs to know otherwise.
Prep time: About 15 minutes | Bake time: 9–11 minutes | Yield: About 3 dozen cookies
Ingredients
¾ cup granulated sugar
1 cup brown sugar
2 eggs
1 tablespoon vanilla extract (not a typo)
2 sticks (1 cup) butter, softened—not melted
3 cups all-purpose flour
¾ teaspoon salt
¾ teaspoon baking soda
2 cups frozen chocolate chips—preferably a mix of milk and semisweet Guittard chips
How to Make Them
Preheat the oven to 350°F.
Beat the granulated sugar, brown sugar, eggs, and vanilla until light in color, about 1–2 minutes.
Add the softened butter and beat until light and fluffy, about 2–3 minutes.
Add the flour, salt, and baking soda. Mix just until combined, then stir in the frozen chocolate chips.
Use a medium cookie scoop to drop the dough onto cookie sheets. Bake for 9–11 minutes.
Let the cookies cool slightly on the pans, then transfer them to a wire rack.
Pro Tips & Notes
Line the cookie sheets with parchment paper for easier cleanup and cookies that release cleanly.
My mom added walnuts to hers. I do that sometimes too, when the mood strikes.
Double the batch. It takes a little extra time, but you’ll have enough to share, freeze, and still keep the cookie jar stocked. It’s worth it.
What to Serve Them With
A cold glass of milk. Obviously.
They’re also very good with coffee—or eaten directly from the freezer while deciding whether that technically counts as calories.
Favorites
Medium Cookie Scoop
The only way to get cookies that bake evenly. Also useful for portion control, in theory.
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Half Sheet Pans
Sturdy, don't warp, and the reason your cookies come out golden instead of burnt on the bottom. Buy two so you're not waiting on a single tray like it's 1997.
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Freezer-Safe Storage Containers
For the cookies you're "saving for later," which is really just hiding them from Johnny B. He hasn't found the stash yet, but it's only a matter of time — the man has a nose for chocolate chips.
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Want the Printable Version?
No one wants cookie dough on your phone screen. Download the printable recipe and keep it on the counter instead.
Download the Chocolate Chip Cookies Recipe →
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