LARGE BATCH Chocolate Chip Cookies

My husband, Neil, comes from a LARGE family with eight kids. This made it a requirement to make sure snack time is plentiful and also budget-friendly. Chocolate Chip Cookies are an All-American classic! Here’s our take on the classic recipe!

I had heard about this family recipe for YEARS before we got our hands on it and how it was the perfect chewy chocolate chip cookie recipe. It could also feed a crowd, or in our case…two rather indulgent adults and a Chococrazy three-year-old for a week or two.

There were so many beautiful memories that stemmed from this one cookie recipe, we just had to share our version with you all. Don’t worry fellow Rentfros, we’re not spilling the ACTUAL family recipe. 😉

I can most equate this recipe and our recipes to the chewy chocolate chip cookies made by Nestle. But, obviously without all of the “commerciall-y” ingredients in there that we can’t pronounce.

We have tweaked it a little over the last few years and have since made it our own with other ingredients without sacrificing flavor or chewy, soft, melt in your mouth goodness that you should expect out of a delectable cookie.

With all (re)inventions, we have had a few missteps along the way that turned into delicious snacks and toppings of their own.  Here are some of the mistakes I’ve made and what happened with the failed cookies:


Missed a cup of flour?

I missed a cup of flour and they were the crunchiest cookies I’ve ever made. Still delicious, but pretty crisp!

Some of these I froze and threw in the food processor for a tasty pie crust (will post this pie recipe later! It’s AMAZING)

Chilled the dough

Baking Experts say that you should always chill the dough before baking to have a crispy crust and doughy center. Well, that’s not what we’re going for with this recipe we’re looking for overall chewy, soft cookies…just scoop those babies out on the baking sheets and go for it

If the dough is feeling warm in between batches to bake, then stick it in the fridge for the cooking time.

Added Chocolate Chunks instead of chips

This was way too chocolaty (yep, seriously). We made ours into homemade ice cream cookie sandwiches. The addition of Vanilla Ice Cream to the cookies was the perfect fix!

Check out how Kaya, our three year old, makes these!

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Copy Cat Nestle Chewy Chocolate Chip Cookies

Enjoy up to TEN dozen chewy chocolate chip cookies. An almost Copy-Cat Nestle Chewy Chocolate Chip…with less manufacturing and readily made at home.
Course Dessert, Snack
Cuisine American
Keyword chocolate chip cookies, cookies, large-batch baking
Prep Time 30 minutes
Servings 10 Dozen


  • Kitchen Aid or Hand Mixer
  • Baking Sheets
  • Melon Baller (1" for 10 dozen/ 2" for 4 dozen)
  • Silicone Baking Sheet (optional but awesome)
  • Large Bowl to hold 5+ cups of flour


  • 8 oz butter European Style, salted, room temp.
  • 2 eggs room temp
  • 2 tbsp molasses (the darker /stronger, the chewier!)
  • 1 tbsp vanilla
  • 1.5 cups water
  • 1.5 cups sugar
  • 1.5 cup brown sugar packed
  • 1.5 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp Himalayan Pink Salt
  • 5 cups flour
  • 12 oz semi-sweet chocolate chips
  • 10 oz mini chocolate chips


First Thing's First

  • Set out eggs and butter to come to room temperature

And Then

  • Preheat the oven to 375° F
  • Cream the butter, eggs, molasses, vanilla, and water. This CAN get messy, make sure to start on the lowest setting. This will seriously take forever but it's SO WORTH IT. Put the love in and you won't be disappointed.
  • In a large bowl, sift (seriously, do it even if you get the "presifted" flour…with love of course) together the sugars (even the brown sugar), baking powder, baking soda, salt and flour.
  • Add the dry flour mixture to the wet mixture literally one cup at a time. Make sure everything is well incorporated before adding the next scoop.
  • Add the chocolate chips in…it'll be difficult to mix, but it's worth a broken wooden spoon or two
  • Use your melon baller (or a spoon) to scoop and plop on an ungreased or silicone baking sheet lined cookie sheet.
  • Bake for 8-10 minutes or until light brown around the edges. Our lucky number is 9 minutes, we bake two sheets at a time and alternate sheets halfway.
  • Remove from the oven and let the cookies sit for 1 minute on the cookie sheet before moving to the cooling rack.


This is such a scale-able recipe, it’s easily doubled or halved to meet your family’s or entertainment needs!

Try More of our sinful Sweet treats!

Snickerdoodled Maple Peach Cobbler

Strawberry French Toast Cups

Cinnamon Raisin Apple Cups

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