This classic chocolate chip cookie recipe is perfect for making a large batch of delicious cookies that are sure to satisfy any sweet tooth.
Follow these instructions to bake approximately 100 cookies:
100 Cookie Recipe
Ingredients:
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 cups unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 1/2 cups packed brown sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 4 cups semisweet chocolate chips
Instructions:
- Preheat Oven and Prepare Baking Sheets:
- Preheat your oven to 375°F (190°C). Line several baking sheets with parchment paper or silicone baking mats.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars:
- In another large bowl or using a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
- Add Eggs:
- Add the eggs one at a time, mixing well after each addition until fully incorporated.
- Combine Wet and Dry Ingredients:
- Gradually add the flour mixture to the butter and sugar mixture, mixing until just combined. Be careful not to overmix.
- Add Chocolate Chips:
- Stir in the chocolate chips until evenly distributed throughout the cookie dough.
- Scoop and Bake:
- Using a small cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake Cookies:
- Bake in preheated oven for 9-11 minutes, or until the edges are golden brown. The centers may still look slightly soft, but they will continue to cook as they cool.
- Cool and Store:
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
- Enjoy:
- Once cooled, enjoy your delicious chocolate chip cookies! Store any leftovers in an airtight container at room temperature for up to a week, or freeze for longer storage.
Tips:
- Customize: Feel free to add nuts, dried fruits, or white chocolate chips to customize your cookies.
- Freezing Dough: You can freeze the cookie dough balls on a baking sheet until firm, then transfer them to a freezer bag. Bake from frozen, adding a minute or two to the baking time.
This recipe makes a large batch of approximately 100 cookies, perfect for sharing at parties, events, or storing for later enjoyment. Enjoy baking and indulging in these classic chocolate chip cookies!
Frequently Asked Questions About Baking Cookies
1. How can I make my cookies chewy?
Answer: To achieve chewy cookies, consider these tips:
- Use more brown sugar than granulated sugar in your recipe.
- Avoid overmixing the dough once you add the flour.
- Underbake slightly—cookies will continue to cook as they cool on the baking sheet.
2. How do I prevent my cookies from spreading too much?
Answer: To prevent cookies from spreading excessively:
- Ensure your butter is softened, not melted.
- Use a parchment-lined baking sheet or silicone baking mat.
- Refrigerate the cookie dough for 30 minutes before baking.
3. Can I freeze cookie dough?
Answer: Yes, you can freeze cookie dough for later use. Form the dough into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer bag. When ready to bake, simply place frozen dough balls on a baking sheet and bake as directed, adding a couple of minutes to the baking time.
4. How do I store baked cookies?
Answer: Store baked cookies in an airtight container at room temperature for up to a week. For longer storage, freeze cookies in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before serving.
5. Can I substitute ingredients in cookie recipes?
Answer: Yes, you can often substitute ingredients in cookie recipes, but it may affect the texture and flavor. Here are some common substitutions:
- Butter: Can often be substituted with margarine or shortening, though flavor and texture may differ slightly.
- Flour: All-purpose flour can usually be substituted with whole wheat flour or gluten-free flour blends, adjusting the liquid as needed.
- Chocolate chips: You can substitute semisweet chocolate chips with milk chocolate, dark chocolate, or even white chocolate chips, depending on your preference.
Experiment with substitutions to find what works best for your taste and dietary preferences while keeping in mind that the texture and flavor may vary from the original recipe.
