Soft Batch Chocolate Chip Cookies Recipe

Introduction

Soft batch chocolate chip cookies are a timeless treat that everyone loves. These cookies come out perfectly tender, chewy, and full of melty chocolate chips. They’re easy to make and great for sharing.

Ingredients

• 14 tablespoons unsalted butter (softened)
• 1 cup granulated sugar
• ½ cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2½ cups all-purpose flour (plus a few extra tablespoons if needed)
• 1 teaspoon baking soda
• ½ teaspoon salt or sea salt
• 3 cups chocolate chips (any variation or chunks)

Instructions

1. Step 1: Preheat your oven to 350°F. Line baking sheets with parchment paper or spray them with non-stick spray.
2. Step 2: Partially melt the butter by microwaving it halfway or placing it in a metal bowl inside the preheating oven until half melted. Let it cool before using.
3. Step 3: Beat the cooled butter with both sugars until the mixture is light and fluffy. Add vanilla extract and eggs one at a time, mixing well after each.
4. Step 4: Stir in the flour, baking soda, and salt on low speed until just combined. If the dough feels too wet, add flour one tablespoon at a time, up to 3 extra tablespoons.
5. Step 5: Fold in the chocolate chips. Scoop dough onto baking sheets using ¼ cup for large cookies or 1.5 tablespoons for medium ones. Space them well as they will spread. Press the dough down slightly and add extra chocolate chips on top if desired.
6. Step 6: Bake one tray at a time. Bake large cookies for 10–12 minutes and smaller ones for 8–9 minutes. Let them cool on a wire rack before serving.

Tips & Variations

• For extra soft cookies, avoid overbaking and remove them as soon as the edges turn golden.
• Try using a mix of milk, dark, or white chocolate chips or chunks for different flavor profiles.
• If you prefer chewier cookies, slightly reduce the amount of baking soda.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. Reheat gently in the microwave for a few seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.

Why do the cookies spread too much sometimes?

Make sure your butter is only half melted, not fully liquid, and don’t add too much extra flour. Also, chilling the dough slightly can help control spreading.

Soft Batch Chocolate Chip Cookies Recipe

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★★★★★

4.5 from 126 reviews

These Soft Batch Chocolate Chip Cookies are a perfect treat featuring a tender, chewy texture and loaded with plenty of chocolate chips. Made with a simple blend of butter, sugars, eggs, and flour, these cookies bake to golden perfection with a soft center and lightly crisp edges. Ideal for cookie lovers looking for a classic homemade cookie recipe with a soft, comforting bite.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 1 dozen large or 2 dozen small cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough Ingredients

• 14 tablespoons unsalted butter (softened)
• 1 cup granulated sugar
• ½ cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2½ cups all-purpose flour (plus 2 extra tablespoons if needed)
• 1 teaspoon baking soda
• ½ teaspoon salt or sea salt
• 3 cups chocolate chips (any variation or chunks)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or lightly spray them with non-stick spray to prevent sticking.
2. Partially Melt Butter: Gently melt the butter halfway either by microwaving briefly or placing a metal bowl with butter into the preheating oven. Allow the butter to cool to room temperature before using.
3. Cream Butter and Sugars: Beat the cooled partially melted butter together with the granulated and brown sugars until the mixture becomes light and fluffy. Then add the vanilla extract and eggs one at a time, mixing well after each addition.
4. Add Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and mix on low speed until just combined. If the dough feels too wet or sticky, incorporate extra flour one tablespoon at a time, up to 3 tablespoons.
5. Fold in Chocolate Chips: Carefully fold the chocolate chips into the cookie dough ensuring an even distribution. You can add additional chips on top of the scoops if you prefer extra chocolate.
6. Scoop and Prepare Cookies: Scoop the dough onto the prepared baking sheets. Use 1/4 cup of dough for large cookies or 1.5 tablespoons for smaller cookies. Space them well to allow for spreading. Slightly press down each dough mound to aid even baking.
7. Bake: Bake one tray at a time in the preheated oven. Large cookies will need 10–12 minutes, while small cookies will need about 8–9 minutes. Remove from oven once edges are lightly golden and centers look set but soft.
8. Cool: Transfer cookies to a wire rack to cool completely. This helps them set and maintain their soft texture.
9. Store: Store cooled cookies in an airtight container to keep them fresh. This recipe makes about 1 dozen large or 2 dozen small soft batch chocolate chip cookies.

Notes

• Use softened butter rather than fully melted for best texture.
• Adjust flour carefully to get dough consistency right—should be soft but not wet.
• Pressing dough lightly before baking helps cookies spread evenly.
• Baking time varies depending on cookie size, so watch cookies closely to prevent over-baking.
• Chocolate chips can be any kind: semisweet, milk chocolate, or chunks.
• Storing in an airtight container keeps cookies soft for several days.

Keywords: soft chocolate chip cookies, homemade chocolate chip cookies, soft batch cookies, easy cookie recipe, classic cookies