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Easy Bulk Batch Cookies Recipe 50 Delicious Homemade Cookies Under 3 Dollars

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This easy bulk batch cookie recipe yields 50 delicious cookies for about three dollars, using simple pantry staples and minimal prep time. Perfect for feeding a crowd or having a sweet stash on hand.

Ingredients

Scale
  • 5 cups all-purpose flour (about 625 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups semi-sweet chocolate chips
  • Optional add-ins: chopped nuts, dried cranberries, or oats

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together flour, baking soda, and salt.
  3. In another bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 3 to 4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding with a spatula until just combined. Avoid over-mixing.
  6. Fold in chocolate chips and any optional add-ins evenly throughout the dough.
  7. Use a cookie scoop or spoon to drop dough balls about 1.5 tablespoons each onto prepared baking sheets, spacing about 2 inches apart.
  8. Bake for 10 to 12 minutes until edges are golden and centers are slightly soft.
  9. Let cookies rest on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

Notes

Use softened butter, not melted, for best texture. Avoid overmixing dough to keep cookies tender. Chill dough for 15 minutes if cookies spread too much. Rotate baking sheets halfway through baking for even coloring. Cookies taste better after a day as flavors meld. For vegan option, use dairy-free butter and egg replacer. Gluten-free flour can be substituted 1:1 for all-purpose flour.

Nutrition

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