Soft Batch Chocolate Chip Cookies Recipe
Imagine biting into a cookie that’s warm, gooey, and packed with melty chocolate chips—the kind that stays irresistibly soft even hours after baking. That’s exactly what you get with these Soft Batch Chocolate Chip Cookies! They’re a dream come true for cookie lovers, balancing a just-baked texture with the nostalgic flavor of a bakery treat. Whether you’re baking for a cozy night in or to impress your friends at your next gathering, this recipe delivers cookies that everyone will rave about.
Ingredients You’ll Need
The magic of Soft Batch Chocolate Chip Cookies is all about the right combination of simple, classic ingredients. Each one plays a crucial role, whether it’s giving the cookies their golden color, tender crumb, or rich flavor. Let’s break down what you’ll need—and why you shouldn’t skip a single thing!
- All-purpose flour: Provides structure, ensuring your cookies hold together yet remain perfectly soft.
- Baking soda: Gives the cookies a gentle lift for that fluffy, tender chew.
- Salt: Enhances all the flavors and balances the sweetness.
- Unsalted butter (softened): Adds richness and moisture for that signature soft batch texture.
- Light brown sugar (packed): Brings a deep, caramel-like sweetness and helps keep the cookies chewy.
- Granulated sugar: Adds sweetness and helps the cookies spread just the right amount.
- Vanilla extract: Rounds out the flavor, infusing each bite with warmth and depth.
- Large eggs: Bind everything together and add tenderness.
- Semi-sweet chocolate chips: The star of the show—melty, rich, and perfectly balanced between sweet and bittersweet.
How to Make Soft Batch Chocolate Chip Cookies
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F, which is the sweet spot for baking up golden, soft cookies. Line your baking sheets with parchment paper to prevent sticking and make cleanup a breeze. This simple step ensures your Soft Batch Chocolate Chip Cookies bake evenly and release easily.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This not only distributes the leavening and salt evenly throughout the flour but also helps prevent any lumps. Taking a moment here sets you up for a perfectly tender dough later on.
Step 3: Cream Butter and Sugars
In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar together until creamy and light. This step is key for creating that signature soft batch texture—it aerates the butter and ensures the sugars are well incorporated for a smooth, rich base.
Step 4: Add Vanilla and Eggs
Mix in the vanilla extract, then add the eggs one at a time, beating well after each addition. This gradual approach helps the eggs blend smoothly into the butter-sugar mixture, resulting in dough that’s cohesive and perfectly moist.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, mixing just until everything is combined. Over-mixing can make the cookies dense, so stop as soon as you don’t see any more streaks of flour. At this point, the dough should look soft and a bit sticky.
Step 6: Fold in the Chocolate Chips
Gently stir in the semi-sweet chocolate chips, making sure they’re evenly distributed throughout the dough. If you want to take it up a notch, toss in a handful of dark or milk chocolate chunks for an extra layer of melty decadence.
Step 7: Scoop and Bake
Using a tablespoon or a cookie scoop, drop mounds of dough onto your prepared baking sheets, spacing them about 2 inches apart so they have room to spread. Bake for 9 to 11 minutes—just until the edges are golden and the centers look a little underbaked. This is the secret to the ultimate Soft Batch Chocolate Chip Cookies!
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This short rest helps them set up while keeping the centers irresistibly soft and gooey. Now, try to resist eating them all at once!
How to Serve Soft Batch Chocolate Chip Cookies
Garnishes
Give your Soft Batch Chocolate Chip Cookies an extra-special touch by sprinkling a tiny pinch of flaky sea salt on top right after baking. This enhances the chocolate flavor and adds a delightful contrast to every bite. A dusting of powdered sugar or a drizzle of melted chocolate can also make them look as good as they taste.
Side Dishes
Pair these cookies with a tall glass of cold milk for the ultimate classic combo, or serve alongside a scoop of vanilla ice cream for a dreamy dessert. If you’re hosting, try arranging them with fresh berries or a platter of sliced fruit for a colorful, crowd-pleasing spread.
Creative Ways to Present
Stack your Soft Batch Chocolate Chip Cookies in a tall glass jar for a rustic display, or wrap them individually in parchment paper and twine for a homemade gift. For parties, set up a “cookie sandwich” bar with bowls of ice cream, letting guests assemble their own treats. The possibilities are as fun as they are delicious!
Make Ahead and Storage
Storing Leftovers
To keep your Soft Batch Chocolate Chip Cookies fresh, store them in an airtight container at room temperature. They’ll stay soft and delicious for up to five days. If you notice them starting to dry out, toss a slice of bread into the container—the cookies will absorb the moisture and stay bakery-soft.
Freezing
You can freeze both baked cookies and cookie dough! For dough, scoop balls onto a tray, freeze until solid, then transfer to a zip-top bag. When you’re ready, bake straight from frozen, adding an extra minute or two to the bake time. For baked cookies, layer them with parchment in a freezer-safe container and enjoy within three months.
Reheating
Recreate that just-baked magic by warming leftover cookies in the microwave for 8-10 seconds. If you’re reheating several at once, pop them in a low oven (about 300°F) for a few minutes. They’ll taste (and smell) like you made them fresh!
FAQs
How do I keep my Soft Batch Chocolate Chip Cookies soft for days?
Store them in an airtight container with a slice of bread or a marshmallow. The extra moisture helps prevent the cookies from drying out, so you can enjoy that fresh-from-the-oven texture even days later.
Can I chill the dough overnight?
Absolutely! Chilling the dough overnight deepens the flavors and makes the cookies even softer and chewier. Just cover tightly and let the dough sit at room temperature for 10-15 minutes before scooping and baking.
Can I use different types of chocolate chips?
Yes, you can customize your Soft Batch Chocolate Chip Cookies with dark, milk, or even white chocolate chips. Mixing a variety gives you a more complex chocolate flavor and fun texture in every bite.
Why are my cookies coming out flat?
This can happen if the butter is too soft or melted, or if you skip chilling the dough. Make sure your butter is just softened (not melted) and consider chilling the dough for 30 minutes if your kitchen is warm.
Can I make these cookies gluten-free?
Yes! Substitute a 1:1 gluten-free baking flour for the all-purpose flour. Check that your baking soda and chocolate chips are gluten-free as well, and you’ll have delicious gluten-free Soft Batch Chocolate Chip Cookies.
Final Thoughts
If you’re craving the ultimate homemade treat, you can’t go wrong with these Soft Batch Chocolate Chip Cookies. They’re simple, satisfying, and sure to become your new go-to recipe. Grab your ingredients, preheat the oven, and get ready to share (or keep all to yourself) the very best cookies around!
Print
Soft Batch Chocolate Chip Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Enjoy these Soft Batch Chocolate Chip Cookies that are perfectly chewy with a tender center and slightly crisp edges. Made with a blend of brown and granulated sugars, plus semi-sweet chocolate chips, these classic American cookies offer a bakery-style treat that’s simple to make at home.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
Add-ins
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure they are evenly distributed.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, light brown sugar, and granulated sugar until the mixture is creamy and smooth, which creates a light texture.
- Add Vanilla and Eggs: Add the vanilla extract and then the eggs one at a time, beating well after each addition for full incorporation and a tender cookie texture.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and mix until just combined, ensuring not to overmix to keep the cookies soft.
- Incorporate Chocolate Chips: Stir in the semi-sweet chocolate chips evenly throughout the dough for consistent chocolate in every bite.
- Shape Cookies: Use a tablespoon or cookie scoop to portion dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake: Bake the cookies for 9 to 11 minutes until the edges are lightly golden and the centers look slightly underbaked to maintain softness.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, which helps them set without losing softness.
Notes
- For even softer cookies, chill the dough for 30 minutes prior to baking to help control spreading and enhance texture.
- You can add a handful of dark or milk chocolate chunks to vary the chocolate texture and flavor.
- Use parchment paper for easy cleanup and to prevent sticking.
- Store cookies in an airtight container at room temperature for up to 5 days to keep them fresh and soft.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
