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.
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)

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

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