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Bready or Not Original: Big Batch Sugar Cookies and Mini Chocolate Chip Cookies

Split this big batch of dough to get both sugar cookies and chocolate chip cookies. Note that mini chocolate chips are a must, as the dough is crumbly. Give the dough time to chill, or freeze it to make even later. Makes about 90 total cookies.
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, cookies
Servings: 90 cookies
Author: Beth Cato

Equipment

  • cookie scoop or spoon
  • food scale

Ingredients

  • 1 cup unsalted butter (2 sticks) softened
  • 1 cup vegetable oil
  • 1 cup white sugar
  • 1 cup confectioners’ sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 4 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 cup mini chocolate chips

Instructions

  • In a large bowl, beat together the butter, oil, and sugars. Add the eggs and vanilla. In another bowl, sift together the flour, baking soda, and cream of tartar. Gradually beat the dry ingredients into the wet. This will be a lot of dough; if an electric mixer was being used, it may be necessary to switch to stirring by hand.
  • Use a food scale to divide the dough in half. Place one half back in the bowl. Remove a small handful, transferring that to the other portion. Add the mini chocolate chips to the bowl and stir to combine.
  • Wrap each portion of dough in plastic wrap and chill for at least 2 hours, or up to 3 days. Freeze if it needs to be baked beyond that time frame.
  • Preheat oven at 375 degrees. Prepare a baking sheet with parchment paper.
  • Use a cookie scoop or spoon to portion out the dough. The chocolate chip kind will need to be compressed slightly to make it cohesive.
  • Bake for 9 to 11 minutes, until cookies are set and tinted golden. Set on a rack to cool, and then place in sealed containers at room temperature.

OM NOM NOM!