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Nutrition Facts

Serving Size 1 (63g)

Recipe makes 72 servings

Calories 314
Calories from Fat 174 (55%)
Amount Per Serving %DV
Total Fat 19.4g 29%
Saturated Fat 5.3g 26%
Monounsaturated Fat 5.5g
Polyunsaturated Fat 7.7g
Trans Fat 0.0g
Cholesterol 18mg 6%
Sodium 118mg 4%
Potassium 153mg 4%
Total Carbohydrate 32.2g 10%
Dietary Fiber 2.4g 9%
Sugars 19.0g
Protein 4.5g 9%

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Large Batch Chocolate Chunk (Chocolate Chip) Cookies (Oamc)

Recipe #187879 | 36 min | 20 min prep | add private note
Brenda.

By: Brenda.
Sep 27, 2006

I've been making these cookies for over 20 years. I found this recipe in an old Service League Cookbook from the 1950's. The recipe was originally contributed by the Green Bay Day Nursery, and gently tweaked over the years. I can't begin to tell you how many people have asked for the recipe. The cookies do not spread much resulting in a nice thick drop cookie. Because of the large volume of cookie dough this produces, I use my KA Stand Mixer to prepare the dough and just mix the extras in by hand with a sturdy wooden spoon. This dough freezes very well, and can be halved successfully if desired. Don't be intimidated by the long directions as the dough itself is extremely easy, I have added Variations and Fun Tips which make the instructions seem longer. I hope you enjoy these as much as we do.

SERVES 72 , 6 dozen (change servings and units)

Ingredients

Directions

  1. 1
    Preheat Oven to 325°F.
  2. 2
    In a VERY large mixing bowl or largest bowl of your Stand Mixer, add brown sugar, white sugar, and shortening. Cream together very well.
  3. 3
    In another large bowl, sift together flour, baking powder, and salt. Set Aside.
  4. 4
    Add flour mixture and eggs alternately to the creamed mixture, mix well, scraping down sides of bowl as needed.
  5. 5
    Dissolve baking soda in the 4 tbs of HOT water. Add baking soda mixture and vanilla to dough and mix well.
  6. 6
    Stir in nuts and chocolate chunks.
  7. 7
    Drop by heaping tablespoonful onto an ungreased cookie sheet and bake at 325° for 15-17 minutes. I get 12 cookies to a standard sized cookie sheet.
  8. 8
    VARIATIONS/TIPS:.
  9. 9
    Nuts: Can use walnuts, pecans, macadamia nuts, etc. so long as you have a total of 2 lbs. I measure each type of nut used into it's own bowl, see reason below.
  10. 10
    Chocolate Chunks: I seldom use just the chocolate chunks called for in the original recipe. Instead I use a combination of 3 lbs of a variety of baking pieces, and put in separate bowls. Try chocolate chunks, semisweet chocolate chips, butterscotch chips, mini M&M's, vanilla baking chips, chocolate/caramel swirled chips, etc. so long as you have a total of about 3 lbs (about 4 - 12 ounce packages) I have already used a little less than 3 lbs when I just didn't have enough available.
  11. 11
    FUN TIP:.
  12. 12
    Before adding the nuts and chocolate to your dough, divide the dough into 2 bowls. Since you have measured out the nuts and chocolate (or variety of baking pieces)into separate bowls, you can now create a variety of cookie dough flavors. Add whatever combination you would like so long as you add approximately equal amounts to each bowl.
  13. 13
    FOR EXAMPLE: Divide cookie dough into 2 bowls. To first bowl add 1 pound chopped pecans, 1 pound chocolate chunks, and 1/2 pound butterscotch chips. To second bowl add 1 pound chopped walnuts, 1 pound caramel/chocolate swirled chips, and 1/2 pound vanilla baking chips. The possibilities are endless. Have fun with this!
  14. 14
    When I freeze the dough, I do use my food saver machine. I fill the food saver bag with desired amount of dough and flatten out slightly before vacuum sealing. This way the dough lays flat in the freezer to save space, and thaws more quickly. I take the dough out of the freezer and put in the fridge the day before I plan on baking.

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Featured Reviews for This Recipe

From: 891756

On Jul 11, 2009

This recipe is great!!!! We love it. This will be the only chocolate chip cookie recipe we use from now on. Does anyone know how to turn it into peanut butter cookies? Thanks.

1 person found this review helpful

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  • From: All Astir and Mixed Up

    On Jul 6, 2009

    I made these cookies yesterday and I am so impressed with how they turned out! What a huge batch! I have 5 kids here, so the large amount works well for us. LOL! I split the batch as suggested and did half chocolate chips and walnuts and the other half with butterscotch chips and pecans. Yum! They are perfect. Crunchy on the outside and moist in the middle. This will be my go-to recipe for cookies! Thank you!

    1 person found this review helpful

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  • From: Chef #314715

    On Oct 5, 2006

    This cookie recipe is amazing!!!!!!!!!! It is the best cookie recipe I have ever made. Kids and hubby absolutely loved them. They couldnt believe how big and fluffy they turned out. I wish I could give this a zillion stars because it truely is the best cookie you will ever eat!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    7 people found this review helpful

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  • From: aletamarie

    On Feb 27, 2008

    Excellent recipe. Hubby was thrilled. I was looking for a thicker, chewy recipe instead of the standard Nestle recipe, and this is it. I halved it, and only used 12 oz choc chips, which made the perfect chip to cookie ratio in my opinion! Should've used higher quality chocolate, but that's my fault. This one's a keeper! Thanks!!

    3 people found this review helpful

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  • Read all 17 reviews

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