Big Batch Chocolate Chip Cookies

Standard

In general, I don’t really like baking biscuits. I do love the taste of a chewy homemade chocolate chip cookie, but just the thought of repetitively rolling teaspoonfuls of mixture into little balls and cycling tray after tray through the oven, is enough to make me flip-out before I even begin. But when my friend Cathy sent this recipe the other day, I was forced to reconsider my anti-biscuit position. The recipe that follows does away with rolling balls of mixture (yay!) though you can still do that if you prefer, and is made in super-sized quantities that fit the bill for multi-purpose cooking (individually wrapped for school lunches, supper for Bible study, morning tea when cooking for a camp or just for filling the household cookie jar). Along with all these things, I fell in love with this recipe because each of the logs of uncooked cookie mixture can be wrapped in plastic wrap and frozen for emergencies. Simply thaw the log out on 50% in the microwave, cut into rounds and bake for 10 minutes in a moderately slow oven. When I trialled this bumper cookie recipe, I chose to bake half the mixture into 48 biscuits, and freeze the other half in two logs for whenever I need them next. Using Nestle chocolate melts, this recipe, that costs no more than $12 to make (even less if you use homebrand chocolate) works out at just 12 cents per cookie and has definitely softened me up when it comes to biscuit baking!

  • 500grams softened butter or margarine (I use butter)
  • 2 cups/460g castor sugar
  • 1 x 395 tin condensed milk (I use homebrand)
  • 2.5 cups/380g plain flour
  • 2.5 cups/380g self raising flour
  • 190g each of dark, milk and white chocolate melts (half a Nestle Melts packet of each)
  1. Preheat oven to 170 degrees.
  2. Using an electric mixer or beaters, cream butter, sugar and condensed milk. Mixture perfectly fits 5L mixing bowl. If yours is smaller than this, use a plastic all-purpose bowl, readily available in laundry section of the supermarket.
  3. Stir in flours until combined and then stir in choc chips.
  4. On a floured bench top, divide mixture into four equal portions and roll into evenly shaped logs.
  5. Each log makes 24 biscuits, so starting in the middle, with a knife, cut the log in half leaving two portions to make 12 biscuits from each. Cut each section again to make 4 portions which will make 6 biscuits from each. Again, cut each of the four portions in half again, which will make 3 biscuits from each. Finally, cut each of these smallest portions into three equally sized rounds. Repeat the process for each log. This ensures evenly sized biscuits and production of exactly 96 biscuits.
  6. Roll each portion into balls, or do as I do and just place the cut up rounds straight on lined oven trays.
  7. For a crunchier biscuit bake until golden for around 12 minutes, and if you prefer a chewier cookie, cook for no longer than 10 minutes and remove from oven while still a little pale. Cool on tray or wire rack.
Advertisements

About foodthatserves

Welcome! My name is Jane and I'm a wife, mother and daughter of God. I love using my time to tell people about Jesus and cook food that gathers people together to glorify him. Here you'll find the recipes and resources I find most helpful: easy to make, modify and budget friendly. If you'd like to contribute a recipe that you've tested and fits these criteria please feel free to send your contribution to foodthatserves@gmail.com.

6 responses »

  1. I made these cookies for taking on my family holiday (with 4 kids). We took 72 biscuits in a big tin & they lasted all week. The other 24 were frozen, supposedly for home group in a month’s time, but they got cooked almost as soon as we got home! Thanks so much for a great recipe 🙂

  2. Thanks Jane, this recipe is a big winner! I have made it at least 3 or 4 times now and love having biscuit rolls in the freezer. We had a pack of M and M’s I used once which was yummy too – would be a great way to use up left over’s from kid’s parties – if there were any I suppose!

  3. Jane, I just made this similar recipe sent to me by a friend. Only it’s 5 cups of SR flour. I made it without choc chips and froze the logs plain. I plan to do jam drops, etc. with the fresh mixture I did one lot with a tbs cocoa and half a cup of cranberries. Will let you know how they turn out (in terms of taste), but my friend says you can really put anything in, like nuts, m&m’s, dried fruit, etc. lots of options.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s