Ultimate Chocolate Chip Cookie Dough
Indulge in the ultimate chocolate chip cookie experience with this big batch recipe, perfect for any occasion! These cookies are soft, chewy, and bursting with flavor thanks to a blend of white, milk, and semi-sweet chocolate chips. With the dough made in advance and stored in your freezer, you can have freshly baked cookies on demand! Ideal for parties, snack time, or just a sweet treat to enjoy with a glass of milk. Easy to prepare and incredibly satisfying, these cookies will quickly become a family favorite.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
flour
6 3/4 cups (sifted)
chocolate chips
3 (108 ounce) packages (mixed (white, milk, and semi-sweet or sweetened carob chips))
vanilla extract
1 tablespoon (none)
eggs
6-7 (beaten)
vanilla instant pudding mix
3 (3 1/2 ounce) packages (none)
baking soda
1 tablespoon (none)
unsalted butter
2 1/2 cups (softened)
canola oil
1/2 cup (none)
granulated sugar
3/4 cup (none)
brown sugar
2 1/2 cups (packed)
Instructions
1
Preheat your oven to 350°F (180°C).
2
In a medium bowl, sift together the flour and baking soda, then set aside.
3
In a large mixing bowl, cream together the unsalted butter, canola oil, sugar, and brown sugar until light and fluffy.
4
Add the eggs and vanilla extract to the creamed mixture, and mix until well combined.
5
Gradually incorporate the flour mixture into the wet ingredients, stirring until just combined to avoid overmixing.
6
Gently fold in the chocolate chips until evenly distributed throughout the dough.
7
If you wish to freeze some dough for later, divide it into portions and roll them into logs, wrapping in plastic wrap. Place in a zip-top freezer bag and freeze. Alternatively, you can scoop large spoonfuls of dough onto parchment-lined baking sheets, shaping them as desired and slightly flattening them.
8
Bake in the preheated oven for 7-10 minutes, or until the edges are lightly golden while the centers remain soft.
9
Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
10
To bake cookies from frozen dough, allow the logs to thaw in the refrigerator overnight. Slice and bake as per normal instructions.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Ultimate Chocolate Chip Cookie Dough.
What varieties of chocolate chips are used in this recipe?
This recipe uses a blend of white, milk, and semi-sweet chocolate chips, or alternatively sweetened carob chips.
How many ounces of chocolate chips are required?
You will need three 108-ounce packages of chocolate chips.
What temperature should the oven be set to?
The oven should be preheated to 350°F (180°C).
How long do the cookies need to bake?
Bake the cookies for 7 to 10 minutes until the edges are lightly golden.
Is this recipe suitable for freezing?
Yes, the dough is designed to be freezer-friendly so you can have cookies on demand.
How do I prepare the dough for freezing?
Divide the dough into portions, roll them into logs, wrap in plastic wrap, and place them in a zip-top freezer bag.
How do I bake cookies from frozen dough?
Allow the logs to thaw in the refrigerator overnight, then slice and bake as usual.
What is the secret ingredient for the soft texture?
The addition of vanilla instant pudding mix helps make the cookies soft and chewy.
How many eggs are needed for this batch?
The recipe calls for 6 to 7 beaten eggs.
What types of fat are used in the dough?
The recipe uses a combination of 2 1/2 cups of unsalted butter and 1/2 cup of canola oil.
How much flour is required?
You will need 6 3/4 cups of sifted flour.
Should the flour be prepared in any specific way?
Yes, the flour should be sifted together with the baking soda.
How much vanilla extract should be added?
The recipe requires 1 tablespoon of vanilla extract.
How much brown sugar is used?
The recipe uses 2 1/2 cups of packed brown sugar.
What size pudding mix packages should I buy?
Use three 3 1/2 ounce packages of vanilla instant pudding mix.
What should the cookies look like when they are done?
The edges should be lightly golden while the centers remain soft.
How should I cool the cookies after baking?
Allow them to cool on the baking sheets for a few minutes before transferring to wire racks.
Why shouldn't I overmix the dough?
Overmixing should be avoided to ensure the cookies stay soft and have the correct texture.
What is the total count of ingredients used?
There are 10 total ingredients in this recipe.
How much baking soda is in the recipe?
The recipe calls for 1 tablespoon of baking soda.
Does the butter need to be melted?
No, the butter should be softened but not melted.
How do I shape the cookies on the baking sheet?
Scoop large spoonfuls of dough onto parchment-lined sheets and slightly flatten them.
How much granulated sugar is needed?
The recipe requires 3/4 cup of granulated sugar.
What are the main tags for this recipe?
The tags include cookies, chocolate chip, baking, dessert, big batch, freezer-friendly, and drop cookies.
How much canola oil is used?
The recipe uses 1/2 cup of canola oil.
Can I use carob chips instead of chocolate chips?
Yes, sweetened carob chips are a suitable substitute.
Is this recipe intended for small or large groups?
This is a big batch recipe, making it ideal for parties and large gatherings.
What is the first step of the instructions?
The first step is to preheat your oven to 350°F (180°C).
Should the eggs be added whole or beaten?
The eggs should be beaten before being added to the creamed mixture.