This easy one-bowl chocolate chip cookie recipe makes 35 cookies from one simple vanilla dough. They're perfect for lunchboxes, sharing, parties or keeping a stash in the freezer. An extra bonus is that you don't need to chill this cookie dough!
When I was a teenager, I worked as a kitchen-hand in a popular cafe. I was mainly asked to wash dishes, but on rare occasions I was allowed to bake cakes and cookies for the cabinet. These big batch chocolate chip cookies recipe is the recipe that I often used - I still use it all these years later as it is a big hit with my family.
Jump to:
- Why You Will Love These Cookies:
- What makes these cookies different?
- Ingredients and why they matter:
- How to make a this big batch of chocolate chip cookies
- 5 Easy Variations for This Big-Batch Cookie Dough
- Tips for making the best chocolate chip cookies
- Can I freeze the cookie dough?
- How to store chocolate chip cookies
- FAQ's
- A big batch of cookies for every occasion
- Big Batch Chocolate Chip Cookies - One Bowl
Why You Will Love These Cookies:
- Makes a big batch (approximately 35 cookies!) - perfect for filling the biscuit tin (sometimes I freeze half) or birthdays, bake sales, Christmas gatherings and cookie exchanges.
- Crisp and buttery rather than overly chewy or decadent.
- One dough, lots of possibilities - divide it into portions and add coconut, cocoa, cornflakes or dried fruit (see below).
- Simple ingredients and an easy method make these great for everyday baking.
- One bowl - Less mess and less washing up
- Great for baking ahead: The cookies freeze well, making them handy for lunchboxes, unexpected guests and busy weeks.
What makes these cookies different?
These aren't the super-rich, gooey chocolate chip cookies you might be used to. They're more like a simple vanilla cookie with chocolate chips - buttery, sweet and delicious without being overly rich.
The relatively high ratio of flour to butter gives these cookies a lighter, more substantial texture, while the cornflour helps the dough hold its shape rather than spreading too much in the oven.
What does cornflour do in cookies?
Cornflour (cornstarch) is a useful ingredient in cookies because it contains no gluten. When combined with the flour, it helps create a more tender texture while also contributing to cookies that hold their shape. In other words, it makes these cookies deliciously tender and moorish. Learn more about the importance of cornflour in baking here.
Ingredients and why they matter:
These cookies use staple ingredients that you are likely to have in the cupboard.
Butter - Gives the cookies their rich, buttery flavour and helps create a tender texture. Using softened butter also allows it to cream properly with the sugars.
White sugar - Helps the cookies spread and gives them slightly crisp edges.
Brown sugar – Adds moisture, chewiness and a deeper caramel-like flavour.
Vanilla - Adds depth to the cookie, a little goes a long way (as long as it is good quality).
Eggs - Bind the ingredients together while adding moisture and structure. They also help give the cookies a softer texture.
Plain flour - Provides the structure for the cookies. Too much flour can make cookies dry or cakey, so measuring it accurately is important.
Cornflour - Helps create a softer, more tender cookie by reducing the amount of gluten that develops in the dough. It also helps the cookies hold their shape.
Baking powder - Gives the cookies a little lift, helping them stay light rather than dense.
Salt - Balances the sweetness and enhances the flavour of both the cookie and chocolate. Don't skip this important ingredient!
Chocolate chips - It wouldn't be a chocolate chip cookie without chocolate! Use your favourite chocolate chips or chopped chocolate depending on the texture you prefer, what you have on hand.
How to make a this big batch of chocolate chip cookies
- Line two baking trays with baking paper. Preheat the oven to 180°C fan bake (350°F convection).
2. Place sugars and softened butter into a large mixing bowl.
3. Cream the butter and sugars using the creaming method (fine to use a stand mixer or hand-held mixer).
4. Add the eggs and vanilla, mix until combined.
5. Place a sieve over the creamed mixture and add flour, cornflour, baking power and salt.
6. Sift the dry ingredients directly onto the creamed mixture.
7.Gently fold through the dry mixture or if using a stand mixture, mix slowly in increments until the mixture just comes together.
8. Add the chocolate chips and fold into the mixture until all combined.
9. Form into walnut sized balls and gently press down with a fork or your hand to flatten.
10. Bake the cookies for 16 minutes or until golden brown.
11. Allow to cool completely before storing.
5 Easy Variations for This Big-Batch Cookie Dough
This big-batch chocolate chip cookie dough makes a delicious base for creating different cookie flavours. Divide the dough into four portions and try one of these easy variations, or make a few different flavours from the same batch.
1. Coconut Cookies
Add ¼ cup desiccated coconut to ¼ of the dough and mix until combined.
2. Chocolate Cookies
Add 1 tablespoon cocoa powder to ¼ of the dough and mix well.
3. Cornflake Cookies
Add ½ cup cornflakes to ¼ of the dough, gently crushing them as you mix.
4. Fruit Cookies
Add ½ cup dried fruit to ¼ of the dough. Sultanas, raisins, cranberries or chopped dried apricots would all work well.
5. Almond Cookies
Add 1 teaspoon almond essence to ¼ of the dough. Shape into cookies and top each one with an almond before baking.
Bake all cookie variations according to the main recipe instructions.
Perfect for Christmas baking and cookie parties
With one easy batch of dough, you can create several different cookie flavours without making multiple recipes. This makes these cookies especially handy for Christmas baking, cookie exchanges, school events, parties, lunchboxes and homemade gifts. Make a few different variations and arrange them together on a platter for an easy assortment of homemade cookies.
Tips for making the best chocolate chip cookies
Don't overmix the dough
Once you add the flour, mix only until the ingredients are combined. Overmixing can develop the gluten in the flour and result in a tougher cookie.
Keep the cookie sizes consistent
If you'r gifting these cookies or have OCD like me and want perfectly even cookies, use a cookie scoop or measure the dough into similar-sized portions. This will help the cookies bake evenly.
Give the cookies room to spread
Even though the cornflour helps these cookies hold their shape, they still need a little room on the baking tray. Avoid overcrowding the tray.
Don't overbake
The cookies will continue to firm up as they cool. Take them out when they're baked through and lightly golden rather than waiting for them to become deeply browned.
Can I freeze the cookie dough?
Yes. If you don't want to bake all 35 cookies at once, portion the dough into individual cookie-sized balls (slightly flattened) and freeze them in a single layer. Once frozen, transfer them to an airtight container or freezer bag.
When you're ready to bake, place the frozen cookie dough portions onto a lined baking tray and bake according to the recipe instructions, allowing a little extra baking time if needed.
Alternatively, bake all 35 cookies and freeze baked (cooled) cookies in a freezer safe bag or container. Bring to room temperature before eating.
How to store chocolate chip cookies
Once completely cool, store the cookies in an airtight container at room temperature. They are best enjoyed within several days but can last for up to 1.5 weeks in an air tight container. I love storing my cookies in this cute green cookie tin featured in these photos. My girls love it when they see it on the pantry self, as they know it means that I've been baking.
As mentioned above, you can also freeze the baked cookies. Place them in an airtight freezer-safe container and separate layers with baking paper if needed.
FAQ's
Absolutely. Milk, dark or white chocolate chips can all be used. You could also use a combination of different types of chocolate. Use your favourite, or whatever you have on hand.
Cornflour helps create a more tender cookie texture and can help the cookies hold their shape during baking. In this recipe, it works particularly well alongside the higher proportion of flour.
Nope! You can bake straight away. On the other hand, if you have time to chill the dough, this works great too.
Yes. You can adjust the size of the cookies to suit your needs, but keep in mind that the baking time will change. Smaller cookies will need less time, while larger cookies will need longer.
Yes. If you don't need a large batch, the recipe can be halved. But do remember, that any extra dough/baked cookies can be frozen.
SO good! Because this recipe makes around 35 cookies and the dough can be divided into different flavour variations, it's particularly useful for Christmas cookie exchanges, parties, baking with children and homemade Christmas gifts.
Yes! That's one of the best things about this recipe. Divide the dough into portions and add coconut, cocoa powder, cornflakes, dried fruit or almond flavouring to create different cookies from the same basic dough.
A big batch of cookies for every occasion
Whether you're filling lunchboxes, preparing for a party, baking for Christmas or simply want plenty of homemade cookies in the freezer, this big-batch chocolate chip cookie recipe is an easy one to keep on hand.
Make the classic chocolate chip version, or divide the dough and create several different flavours from the same batch. One bowl, one batch of dough and plenty of cookies to share!
Big Batch Chocolate Chip Cookies - One Bowl
Ingredients
- 250 grams (1 cup + 2 tbsp) butter softened
- 200 grams (1 cup) white sugar
- 220 grams (1 cup) soft brown sugar
- 1 teaspoon vanilla bean extract
- 2 eggs
- 30 grams (¼ cup) cornflour (cornstarch)
- 480 grams (4 cups) flour
- 1 teaspoon baking powder
- ½ tsp salt
- 170 grams (1 cup) chocolate chips add extra if desired
Instructions
- Preheat the oven to 180°C fan bake (350°F convection). Line two baking trays with baking paper. Set aside.
- In a bowl of a stand mixer, add softened butter and sugars. Beat well until light and fluffy (about 5 minutes).
- Add vanilla and eggs and beat until just incorporated.
- Place a sieve over the bowl of creamed mixture and add the flour, cornflour, baking powder and salt. Shake the sieve until it is is all sifted into the bowl. Using a large spoon or spatula, fold the dry mixture into the creamed mixture until well combined.
- Add the chocolate chips and continue to mix until all combined and evenly distributed.
- Roll the mixture into 35 balls (walnut sized). Place each ball on the tray (2 inches apart) and gently press each ball down to the desired size and thickness (should be about 1 inch in thickness). The cookies won't spread any further than what you have pressed but they will puff up.
- Bake for 16 minutes or until slightly golden brown on the top.
