Large Batch Chocolate Chip Cookies by Becky

 Chocolate Chip Cookies

INGREDIENTS

1 ½ cup butter (3 sticks), softened

1 3/4 cup brown sugar

1/2 cup granulated sugar

2 eggs

1 tablespoon vanilla extract

1 ½ tablespoons cornstarch

2 tsp. baking soda

1 tsp. salt

4 cups + 2 tablespoons all-purpose flour

3 cups semi-sweet chocolate chips (or 2 cups chocolate chips and 3/4 cup mini)

INSTRUCTIONS

In the bowl of a stand mixer fitted with a paddle attachment, cream butter, brown and granulated sugar together on medium speed, beating until light and fluffy about 2-3 minutes. Add in eggs and vanilla and mix until incorporated on low speed. Turn mixer up to medium-high and mix for 1 minute.

Scrape down the sides of the bowl if needed. Add the cornstarch, baking soda, and salt. Mix for 30 seconds then slowly add the flour. Mix until fully incorporated.

Add the chocolate chips and either beat for a few seconds on low speed or fold in by hand.

Drop 2 tablespoons of the dough or roll into balls onto a lined baking sheet. Top with more chocolate chips if desired. Cover with plastic wrap and chill the dough for at least 1 hour or longer. (Overnight or a couple of days works too.) Or chill for 20-25 minutes in the freezer.

When ready to bake, preheat oven to 350 F. Spread cookie dough on baking sheet lined with parchment paper, spaced 2 inches apart. Bake for 8-10 minutes until edges are just golden. Make sure not to over bake, the cookies will set up as they cool.

Remove from oven, let cool on baking sheet for 5-10 minutes, and then transfer to wire rack to finish cooling. (Store in an airtight container.)

TO FREEZE COOKIE DOUGH:

Line a baking sheet with wax or parchment paper.

Scoop dough into balls onto cookie sheet just leaving enough room between dough balls that they don’t touch.

Add more chocolate chips if desired.

Place the cookie sheet in the freezer for about an hour.

Then put the cookie dough balls in a freezer zip lock (labeled) and keep in the freezer until needed!

When ready to bake, just add a couple more minutes to the baking time. No need to thaw out the dough first.

Enjoy!

YIELD: 48 COOKIES (2 TBSP. DOUGH) OR 24 COOKIES (1/4 CUP DOUGH EACH)

LARGE BATCH CHOCOLATE CHIP COOKIES

Place cookie dough further apart on the cookie sheets for baking. 35 on the large tray is too many, and 24 on the smaller tray is too close.  Two trays in the oven - I baked for 18 minutes.