Soft Batch Chocolate Chip Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool: Transfer cookies to a wire rack to cool completely. This helps them set and maintain their soft texture.
- 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
