Get ready to meet your new favorite treat: Soft Batch Chocolate Chip Cookies. These cookies are irresistibly soft and chewy, bursting with gooey chocolate chips in every bite. They’re everything a cookie lover dreams about: golden and slightly crisp at the edges, yet meltingly tender in the middle. If you adore old-school chocolate chip cookies but wish they stayed ultra-soft even days later, this recipe is about to become your go-to—all you’ll need is a glass of cold milk and a cozy moment to indulge.
Ingredients You’ll Need
The ingredients for these Soft Batch Chocolate Chip Cookies might look simple, but every single one plays a starring role. The magic really comes from the balance of butter and sugar, combined with just the right amount of chocolate chips for that perfect gooey bite. Here’s what you’ll need, plus a few handy tips for each:
- All-purpose flour: Provides the perfect structure, ensuring your cookies stay soft while holding together beautifully.
- Baking soda: Gives a gentle lift so the cookies puff up and stay tender rather than flat.
- Salt: Just half a teaspoon truly enhances the cookie flavor and balances the sweetness.
- Unsalted butter, softened: Using softened butter ensures your cookie dough comes together smoothly and bakes up with irresistible richness.
- Brown sugar, packed: Adds both sweetness and moisture, giving these cookies their signature chewy texture.
- Granulated sugar: Gives the cookies slightly crisp edges while keeping the centers soft.
- Large eggs: Bind the dough and add richness for that classic, almost cake-like crumb.
- Vanilla extract: Boosts both the aroma and the depth of flavor.
- Semisweet chocolate chips: The star ingredient—two whole cups for maximum melty chocolate in every bite!
How to Make Soft Batch Chocolate Chip Cookies
Step 1: Prep Your Oven and Pans
Before you even begin measuring out your ingredients, go ahead and preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper—this not only makes cleanup a breeze, but it also helps your Soft Batch Chocolate Chip Cookies bake up evenly and prevents any sticking.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Blending these first ensures the baking soda gets evenly distributed, so every cookie puffs up just the right amount. Set this bowl aside for the moment—you’ll need it in a bit!
Step 3: Cream Butter and Sugars
In a large mixing bowl, combine the softened butter with both the brown sugar and granulated sugar. Use a hand mixer (or a stand mixer) to beat until the mixture becomes light and creamy. This step is what gives Soft Batch Chocolate Chip Cookies their signature soft texture, so take a moment to make sure it’s well mixed and fluffy.
Step 4: Add Eggs and Vanilla
Now, add in the eggs one at a time, mixing well after each addition to keep the dough smooth and cohesive. Pour in the vanilla extract and give it another mix—this will fill your dough with that irresistible aroma that makes everyone hover by the kitchen door.
Step 5: Combine Wet and Dry Ingredients
Gradually add in your dry ingredients to the wet, mixing just until combined. Be careful not to overmix here; you want everything incorporated, but overworking the dough will make the cookies tough rather than soft. The batter should look thick and uniform, with no pockets of flour hiding at the bottom.
Step 6: Stir in the Chocolate Chips
With a wooden spoon or spatula, gently fold in the chocolate chips. Two cups might seem like a lot, but just wait till you pull out your first tray of cookies loaded with melted chocolate pockets—it’s pure bliss!
Step 7: Scoop and Space Your Dough
Use a tablespoon or cookie scoop to measure out balls of dough, placing them about two inches apart on your prepared baking sheets. Giving them plenty of space allows each cookie to spread just the right amount, keeping that iconic soft batch shape.
Step 8: Bake to Perfection
Slide your trays into the oven and bake for just 9 to 11 minutes. You’ll know your Soft Batch Chocolate Chip Cookies are done when the edges are golden but the centers look soft—they’ll finish setting up as they cool, so don’t overbake.
Step 9: Cool and Enjoy
Let your cookies rest on the baking sheet for five minutes before transferring them to a wire rack. This step helps them firm up without losing their softness in the middle. Now, try not to eat them all before they cool!
How to Serve Soft Batch Chocolate Chip Cookies
Garnishes
For a classic look, sprinkle each cookie with a few extra chocolate chips while they’re still warm. If you’re feeling a little fancy, a pinch of flaky sea salt on top adds the most delicious contrast to the sweet, melty chocolate.
Side Dishes
Nothing beats pairing Soft Batch Chocolate Chip Cookies with a tall glass of icy cold milk. They’re also wonderful alongside a bowl of vanilla ice cream or with fresh berries for a more grown-up touch.
Creative Ways to Present
Stack them high on a pretty cake stand for a party, or package a few in a cellophane bag tied with ribbon for a heartfelt homemade gift. You can even use two cookies to sandwich a scoop of ice cream—now that’s pure dessert joy!
Make Ahead and Storage
Storing Leftovers
Once the cookies have cooled completely, keep them in an airtight container at room temperature. They’ll stay fresh and soft for up to four days—though, honestly, good luck keeping them around that long!
Freezing
Both the baked cookies and the unbaked dough freeze beautifully. Place cooled cookies in a freezer-safe bag for up to three months, or freeze scoops of dough and bake straight from the freezer, adding a couple of extra minutes to the bake time. This way, freshly baked Soft Batch Chocolate Chip Cookies are never far away.
Reheating
If you want to recreate that fresh-from-the-oven magic, just pop a cookie in the microwave for 10 to 15 seconds. The chips will get gooey again, and that soft center will be just like the day you baked them.
FAQs
What makes these cookies “soft batch”?
“Soft batch” simply means these cookies are made to stay extra soft and chewy, thanks to a higher moisture content and a slightly underbaked center—pure homemade comfort.
Can I use milk chocolate or dark chocolate chips instead?
Absolutely! Feel free to swap in milk, dark, or even white chocolate chips, or mix them together for a decadent twist on traditional Soft Batch Chocolate Chip Cookies.
My cookies spread too much—what happened?
If your cookies are spreading too thin, it might be because your butter was too warm or you didn’t use enough flour. Try chilling the dough for 20–30 minutes before baking next time.
Can I add nuts or other mix-ins?
Definitely! Chopped walnuts or pecans add crunch, or toss in some shredded coconut, toffee bits, or dried fruit for a unique spin on Soft Batch Chocolate Chip Cookies.
Can I make the dough ahead of time?
Yes! In fact, refrigerating the dough for 24 to 48 hours deepens the flavor. Just cover tightly and chill, then scoop and bake straight from the fridge.
Final Thoughts
If you’re craving the ultimate homemade treat, these Soft Batch Chocolate Chip Cookies are seriously hard to beat. There’s nothing like that dreamy, melty bite of a fresh soft batch cookie—so why not whip up a batch and share the joy with your favorite people?
Print
Soft Batch Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the ultimate soft batch chocolate chip cookies that are chewy, gooey, and utterly delicious. These cookies are a classic favorite and perfect for any occasion.
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 brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-Ins:
- 2 cups semisweet chocolate chips
Instructions
- Preheat the Oven:
- Prepare Dry Ingredients:
- Mix Wet Ingredients:
- Combine and Bake:
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and creamy. Add eggs one at a time, then mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture until just combined. Stir in the chocolate chips. Scoop dough onto baking sheets and bake for 9–11 minutes until golden around the edges. Allow to cool before serving.
Notes
- For extra soft cookies, slightly underbake and let them finish setting as they cool.
- Refrigerate the dough for 24–48 hours for a richer flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
