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    Susan Brings Dessert » Recipes » Cookie Recipes

    Big Batch Chocolate Chip Cookies with Brown Butter

    Published: Aug 4, 2023 · Modified: Nov 15, 2024 by Susan Gravatt · This post may contain affiliate links · 8 Comments

    115 shares
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    These big batch chocolate chip cookies have been a family favorite for over a decade. Making about 40 cookies, this recipe is in rotation nearly *every* holiday or family gathering because my mom always requests it! After making versions of these wonderful cookies for nearly 15 years, I'm excited to share this beloved recipe here.

    Overhead image of baked big batch chocolate chip cookies, sitting on a cookie sheet.
    Jump to:
    • 🍪 Why You'll Love this Recipe
    • 📋 Key Ingredients
    • Best Results: Baking in Grams
    • Recipe Substitutions and Variations
    • Guide for Browning Butter
    • 📖 Prep and Baking Instructions
    • 💡 Pro Tip for Round Cookies
    • ❓ Recipe FAQ and Troubleshooting
    • Storage Instructions
    • Cookie Boxes and Pairings
    • More Tips for Baking Success
    • Related Recipes
    • Big Batch Chocolate Chip Cookies with Brown Butter

    On the flip side of needing a lot of cookies at once, maybe you're not hosting all your friends and family for a meal. In that case, below are some cookie recipes that yield 24 cookies or fewer.

    And if you're worried about leftovers, that's never an issue with these cookies! They all freeze beautifully so you've got baked cookies on hand for your next occasion. 😊

    • 🍪 These small batch brown butter chocolate chip cookies are essentially the little sister to this recipe! On top of giving you just the right amount of cookies (8ish) for a smaller get-together, this recipe uses a no-chill dough AND no electric mixer needed to bake a batch!
    • 🌈 If you're ISO a cookie recipe that brings all the party vibes, treat yourself to these funfetti Oreo cookies. With rainbow sprinkles and Oreos in every bite, these colorful cookies are perfect for special occasions like birthdays.
    • 🍫 Chocolate chip sugar cookies are the ideal sugar cookie recipe, IMO. They take a simple sugar cookie but give it oomph by adding chocolate chips. And you can eat them as is or decorate them for holidays using my pumpkin cookie tutorial, Easter bunny cookie tutorial, or Christmas tree sugar cookies with buttercream! So. Many. Options!
    Up-close image of one cookie from a baked big batch chocolate chip cookie recipe.

    🍪 Why You'll Love this Recipe

    This Teens Cook Dessert cookbook introduced me to the original recipe that has evolved into this one. I have been making it on repeat for years.

    And while I always opt for chocolate chunks now, take a more traditional approach to this big batch cookie recipe and use chocolate chips instead of chunks.

    Over time, I gradually made changes, like replacing some of the chocolate chips with M&Ms and adjusting ratios of ingredients. This is now my favorite recipe for making chocolate chip cookies, and I often return to it. Here are a few reasons why I know they'll become the best cookies in your baking rotation, too!

    No chill time - Because I have no patience to wait around for no-chill cookie dough to do its thing, I make pretty much all of my cookie recipes to bake immediately in the oven. Same is true here!

    Fast and easy - From start to finish, you can have a freshly baked cookie in your mouth within an hour of starting this recipe. That's a win.

    Browned butter - These are the best chocolate chip cookies, and brown butter definitely plays a role in their flavor. By browning butter (which is easy! Details below), you don't have to worry about waiting around for room temperature butter. The butter here is melted. This ingredient also provides a lightly nutty flavor that enhances the cookie's chocolaty flavor.

    Lots of cookies all at once - Need I say more? It's called big batch for a reason! Get ready for 40 cookies. I'm sure you'll have plenty to do with them. 🙂

    📋 Key Ingredients

    Ingredient shot for big batch chocolate chip cookies, sitting on a marble countertop.

    After recipe testing these cookies for over a decade, below are the key ingredients that make this large batch cookie recipe delicious and extra special.

    • Ground oats from old fashioned oats - Alongside some all-purpose flour in the dough, the oats here add texture and chewiness. They even add small health benefits - like fiber, vitamins, and minerals - to the cookie! And if you need a cookie made with no gluten, my oat flour chocolate chip cookies entirely ditch all-purpose flour and use oats only.
    • Chocolate chunks (not chips, though they'll work in a pinch) - I recommend using chopped chocolate for its unique texture and gooeyness, but if you're a fan of classic chocolate chip cookies or have a bag of chips on hand, those are great too! Dark or milk chocolate varieties do great here. Unlike a chopped bar of chocolate, chips contain ingredients that make them keep their shape, meaning they don't melt as easily. Instead, chopped chunks of chocolate make your cookies unique in appearance as bits and larger pieces of chocolate scatter throughout. If you need further convincing, read this Epicurious article called "Why Chocolate Chips Ruin Chocolate Chip Cookies." I usually throw in a mix of milk and dark chocolate chunks, avoiding bars with greater than 70% cacao. I once tried 80%, and it made my cookies taste bitter!
    • Browned butter - Brown butter brings a next-level flavor boost to cookies, giving them an irresistibly cozy, warming depth you simply can’t get with regular butter. As butter heats, the milk solids toast and caramelize, creating rich, golden-brown flecks that infuse the cookies with a subtle but rich faintly caramel flavor. Brown butter creates a classic chocolate chip cookie that’s complex, rich, and SO satisfying.
    • Vanilla extract - An undervalued hero in desserts, vanilla extract helps elevate other flavors in a recipe. It also adds the familiar sweet aroma and flavor associated with cookies.

    Best Results: Baking in Grams

    If you’re not already, use a kitchen scale for accuracy in baking.

    While I include cups and grams in my recipe cards, weighing your ingredients and writing or following a recipe using a standard metric like grams ensures consistency.

    I highly recommend investing $30 or less in a kitchen scale.

    Recipe Substitutions and Variations

    I love this easy chocolate chip cookie recipe as is. However, one of my favorite things about it is that you can adapt it to your liking! Below are some ways you can make this recipe your own.

    • Chocolate: Replace some or all the dark chocolate chunks with white chocolate, milk chocolate, or chopped peanut butter cups or chips for a sweeter or more mellow taste. Also, during the holidays, I like to sub in seasonal M&Ms or pieces of Cadbury eggs for the chocolate.
    • Other Mix-Ins: Instead of chocolate, use dried cranberries, shredded coconut, or chopped nuts (like pecans or almonds) to bring in texture and flavor.
    • Up the Spices: For a cozy flavor, mix in a touch of cinnamon, cardamom, or even a pinch of ground ginger to the dough.
    • Extracts: Swap some vanilla for almond or peppermint extract (just a tiny bit!) to add a unique hint of flavor. I love adding peppermint extract to this recipe during the wintertime for a more Christmas-forward cookie.
    • Butter Variation: If you like your cookies saltier, use salted butter or add a sprinkle of flaky sea salt on top before baking for a sweet-salty twist.
    Chocolate chip cookies that have a holiday twist from Christmas-colored M&Ms, sitting on a red cookie sheet.

    Guide for Browning Butter

    Browning butter helps the butter's water content evaporate while the milk solids caramelize. This process leaves behind a deliciously nutty flavor in these delicious cookies.

    I also suggest you use a pan or pot that has a lighter colored bottom. That makes it easier to notice the subtle changes in your butter’s color.

    If you’re new to browning butter, watch your pot closely.

    Place your sticks of unsalted butter in a pot or small saucepan over medium heat. 

    Leave butter in pot for about 8-12 minutes, stirring occasionally until the butter begins to foam. It'll become golden brown.

    Be sure to scrape all the brown bits and flecks of caramelized butter from the pan or pot. This is where the flavor is!

    Once golden brown, it's ready for pouring it into a heatproof container. Let your brown butter cool in the freezer for 20 minutes.

    📖 Prep and Baking Instructions

    While your butter is cooling in the freezer, preheat your oven to 350°F and prep your remaining ingredients.

    Dry ingredients for big batch chocolate chip cookies.

    Prep Dry Ingredients – In a food processor or blender, pulse the oats until finely powdered. In a large bowl, whisk together the ground oats and flour, then set aside.

    Pieces of chopped chocolate on a cutting board, next to vanilla extract.

    Chop the Chocolate – Roughly chop the chocolate bars into chunks and set aside.

    Browned butter and sugars in a mixing bowl for big batch chocolate chip cookies.

    Mix Butter and Sugars – In a stand mixer or large mixing bowl, combine the cooled brown butter, white sugar, brown sugar (either light or dark brown sugar works), vanilla extract, salt, nutmeg, baking powder, and baking soda. Start on low speed, then increase to medium and mix for about 5 minutes, until the mixture is well combined. Scrape down the sides of the bowl as needed.

    Cookie dough in a metal mixing bowl.

    Add Eggs and Dry Ingredients – Stop mixer to add one egg and half of the dry ingredient mixture to the bowl of your stand mixer, mixing on low speed until smooth. Add the second egg and remaining dry ingredients, mixing until just combined.

    Mixing bowl full of chocolate chip cookie dough.

    Fold in Chocolate Chunks – Add the chopped chocolate to the dough and mix briefly, about 15-30 seconds, to evenly distribute.

    Dough balls of chocolate chip cookies.

    Portion the Chocolate Chip Cookie Dough and Bake – Use an ice cream or cookie scoop to place golf ball-sized portions of dough onto ungreased baking sheets, spacing each ball of dough about 2 inches apart the others.

    Bake at 350°F (177°C) for around 12 minutes, or until the edges are golden.

    Baked cookies on a cooling rack.

    Cool the Cookies – Let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.

    💡 Pro Tip for Round Cookies

    Use a cookie cutter or even the open side of a glass that's slightly bigger than the cookies to gently slide them into a more circular shape. 

    ❓ Recipe FAQ and Troubleshooting

    What is the trick to chewy chocolate chip cookies?

    Among many factors, brown sugar and browned or melted butter help produce cookies with soft centers.

    Also, toward the end of baking, remove your cookies from the oven once the edges are set but the centers still look slightly undercooked. The residual heat will continue to cook them as they cool on the sheet pan, which keeps them nice and chewy and more soft than crisp.

    What makes a cookie soft and thick or thin and crispy?

    A cookie's chewiness or crispiness depends a lot on the ratio of ingredients in it.

    For instance, if you wanted a chocolate chip cookie with more spread, which will also tend to be on the crispier side, look for a recipe that uses mostly granulated (white) sugar. Brown sugar, on the other hand, contains more liquid in it, which is key in making a more moist and chewy cookie. It can also help produce thick chocolate chip cookies.

    However, these aren't hard and fast rules for *every* cookie recipe because the role of sugar changes a bit with the ingredients around it. You can read more about each kind of sugar in this fascinating article from Serious Eats.

    Can I use chocolate chips instead of chunks?

    Absolutely! Chocolate chips are a classic choice for these big batch cookies, and they'll hold their shape during baking.

    However, I prefer chunks for their melty, uneven texture that makes every cookie and bite unique.

    Horizontal image of a pile of baked chocolate chip cookies.

    Storage Instructions

    Room temperature - These soft chocolate chip cookies will stay fresh at room temperature (around 70°F) for about 3 days.

    Refrigerating - Instead of refrigerating them between servings, I'd recommend freezing them. Bring them out in small quantities at a time if you plan to share them over the course of more than 3 days.

    Freezing - These thick cookies also freeze well for up to three months in an airtight container.

    I add wax or parchment paper between the layers as I stack them.

    To enjoy, let them come to room temperature before serving.

    For the feeling of freshly baked, warm chocolate chip cookies, you may also gently warm them for a few seconds on low speed in the microwave. 

    Freezing Cookie Dough Balls - If you’ve previously made this dough and are pulling it from your freezer, add 1-2 minutes of baking time, depending on your preference for thicker cookies that are chewy vs. thinner ones.

    Cookie Boxes and Pairings

    This huge batch of cookies would be so sweet to share with new neighbors or bring to any large gathering.

    If you want a mixture of cookies for a cookie box to gift, below are some fun options that could go along with this one:

    • For brown butter fans, these brown butter sugar cookies have excellent flavor with minimal time and effort. 🧈
    • That same ingredients strikes again in this recipe for browned butter peanut butter cookies. They're chewy, nutty, and super simple to make. 🥜
    • Add some color to your cookie boxes with these pink sugar cookies. They're a pretty hue and strawberry-flavored, thanks to freeze dried strawberries. 🍓

    More Tips for Baking Success

    Below are some general tips to keep in mind when baking this cookie recipe and any recipe, really:

    1. Periodically check the freshness of your leavening agents. Mix a pinch of baking powder with hot water to see if it reacts. For baking soda, you can mix a pinch of it with a few drops of something acidic, like vinegar or lemon juice. If your leavening agents have no reaction (i.e. you see no fizzing or bubbling), it means they also won’t help your ingredients rise during the baking process. 
    2. Before diving into the recipe, clear your workspace and set out all your ingredients in front of you. This will make it less likely that you’ll forget to leave something important out of your mixing bowl! 

    Subscribe to receive more recipes like this one in your inbox!

    Overhead image of baked big batch chocolate chip cookies, sitting on a cookie sheet.

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    Print

    Big Batch Chocolate Chip Cookies with Brown Butter

    Hero shot of baked big batch chocolate chip cookies, sitting on a cookie sheet.
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    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 4 reviews

    These big batch chocolate chip cookies have been a family favorite recipe for over a decade. Each batch yields 40 cookies and is easy to make.

    • Author: Susan Gravatt
    • Prep Time: 30 minutes
    • Cook Time: 13 minutes
    • Total Time: 90 minutes
    • Yield: About 40 cookies 1x
    • Category: Dessert
    • Cuisine: American

    Ingredients

    Scale
    • 2 ½ cups (310 grams) assorted dark and milk chocolate (not commercial chips), roughly chopped  
    • 2 ½ cups (225 grams) old fashioned oats  
    • 2 cups (264 grams) all-purpose flour, spooned and leveled 
    • 2 ½ sticks (284 grams) unsalted butter for browning
    • ¾ cup (150 grams) white sugar 
    • 1 cup (190 grams) firmly packed (either light or dark) brown sugar 
    • 1 tablespoon vanilla extract 
    • 1 ¼ teaspoons Diamond Crystal kosher salt, plus more for sprinkling (for regular table salt, use about half as much) 
    • Pinch of grated nutmeg
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 2 large eggs (about 50g), straight from the fridge

    Instructions

    Browning your butter

    1. Brown your sticks of butter over medium heat (approximately 8-12 minutes). Stir occasionally and watch as the butter begins to foam and becomes golden brown. Monitor closely to avoid any burning. Once it smells nutty and becomes amber in color, remove it from the stovetop. 
    2. Pour your browned butter into a heat-resistant container and place it in the freezer to expedite the cooling process for the next 15-20 minutes while you move ahead with this recipe. When you next use the butter, you’ll want it to be cool.  

    Baking your cookies

    1. Preheat your oven to 350 degrees Fahrenheit and start measuring out all your ingredients besides your brown butter, which should be cooling in the freezer.
    2. Place old fashioned oats into a food processor or blender and pulse until finely powdered. Set aside in a large bowl.
    3. Add your two cups of spooned and leveled flour to your bowl of finely powdered oats. 
    4. Roughly chop your bars of chocolate and set aside. 
    5. In a large mixing bowl or the bowl of a stand mixer, combine the cooled brown butter, white sugar, brown sugar, vanilla, salt, nutmeg, baking powder, and baking soda. Start on a low speed to moisten, then increase speed to medium until batter is well combined, about 5 minutes. You may need to pause the mixer and scrape down the sides of your bowl halfway through the process to ensure your ingredients are incorporated. 
    6. Stop the mixer and add one egg as well as half of your flour/oat mixture. Beat until smooth before adding the second egg and other half of the flour and pulsed oats. Beat for about one minute. 
    7. Stop the mixer to add your chocolate and beat for another 15-30 seconds.
    8. Scoop golf-ball sized portions of your cookie dough onto ungreased aluminum baking sheets, with about 2 inches between each of them. Bake for 12-13 minutes. Transfer them to cooling racks after they've sat on the baking sheets 5 or so minutes outside of the oven and are firm enough to handle. 

    Notes

    • If you’ve previously made this dough and are pulling it from your freezer, add 1-2 minutes of baking time, depending on your preference for crispiness vs. chewiness in your cookie. 
    • For a seasonal twist, feel free to put some holiday-themed M&Ms into the dough in place of your chopped chocolate bars. They add color, crunch, and fun to these already tasty cookies! I will sometimes use about half of the amount of chocolate bars (so roughly 150 grams) and let M&Ms help me reach 310 grams of chocolate in total. But tweak it to your liking - I definitely recommend trying out this substitution sometime, though!

    Nutrition

    • Serving Size: 1 cookie
    • Calories: 157 kcal
    • Sugar: 7.5 grams
    • Sodium: 79 mg
    • Fat: 8.9 grams
    • Saturated Fat: 5.2 grams
    • Unsaturated Fat: 3.5 grams
    • Carbohydrates: 17.1 grams
    • Fiber: 1.2 grams
    • Protein: 2.0 grams
    • Cholesterol: 24 mg

    Did you make this recipe?

    Share a photo and tag @susanbringsdessert — would love to see your creations!

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    About Susan Gravatt

    Susan is a recipe developer and food photographer. She specializes in sharing original dessert recipes and unique buttercream cake designs and tutorials. Her goal is to help readers feel kitchen-confident when they're baking desserts and decorating cakes at home.

    Reader Interactions

    Comments

    1. Amelia Johnson

      October 15, 2023 at 8:45 pm

      Susan, these cookies are absolutely delightful! The chunky pieces of chocolate mingling with the hearty oats create such a satisfying texture. I love the nutmeg touch; it brings a warmth that's just perfect for the cooler weather. I followed your recipe exactly and was rewarded with the most scrumptious cookies I've had in a long time. The tips for making them in advance were super helpful too. Thank you for sharing this delicious recipe!

      Reply
      • Susan

        November 09, 2023 at 11:16 am

        So glad you enjoyed making them! Thanks for the review!

        Reply
    2. Ben W

      October 15, 2023 at 8:45 pm

      Spot on! I tried these with dark chocolate chunks and they were a hit. Will be making them again for sure

      Reply
      • Susan

        October 18, 2023 at 3:53 pm

        Dark chocolate is so great in cookies! Glad you enjoyed!

        Reply
    3. Cassandra Lee

      October 15, 2023 at 8:45 pm

      These cookies were a dream come true for my sweet tooth! I adore the wholesome goodness of oatmeal combined with the indulgence of chocolate. They were easy to make, and the house smelled amazing while they were baking. The tip about using a food processor to finely powder the oats was very useful. The cookies had a fantastic texture, and the chocolate chunks provided a delightful sweetness. This recipe is a keeper!

      Reply
      • Susan

        October 18, 2023 at 3:53 pm

        I just love the texture and flavor of oats in chocolate chip cookies. So glad you liked them, too!

        Reply
    4. Derek Smith

      October 15, 2023 at 8:46 pm

      Solid recipe. The cookies turned out good and everyone loved them. Thanks, Susan

      Reply
      • Susan

        October 18, 2023 at 3:53 pm

        So glad to read this review. They're a family favorite so am happy to see that they're a hit for you!

        Reply

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    I'm a self-taught baker who loves creating straightforward, easy-to-follow dessert recipes for the home baker. My goal is to give you the photos, tips, and tricks you need in each post so you can make jaw-dropping desserts in your own kitchen.

    My favorite part about this site is sharing all these ideas with you, especially when it comes to fun and unique ways to decorate cakes, cupcakes, and cookies with buttercream!

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