Hey there, fellow cookie lovers! Today, I’m super excited to share with you my secret recipe for the most divine Soft Batch Chocolate Chip Cookies you’ve ever tasted. These chewy, soft, and utterly irresistible cookies are about to become your new favorite treat. Whether you’re a cookie connoisseur or just looking for a quick family dinner idea, this recipe is sure to hit the spot. So, grab your apron, and let’s dive into the world of pure cookie nirvana!
Why You’ll Love This Recipe
- Soft, chewy, and perfectly tender texture
- Loaded with chocolate chips for maximum flavor
- Easy to make with simple ingredients
- Perfect for a quick family dinner or a weeknight dessert
Ingredients
Here’s what you’ll need to make these incredible cookies:
- 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, see ** in directions below)
- 1 teaspoon baking soda
- ½ teaspoon salt or sea salt
- 3 cups chocolate chips (any variation of chocolate chips or chocolate chunks)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to make these soft batch chocolate chip cookies:
- Preheat your oven to 350°F. Line your baking sheets with parchment paper or spray with non-stick spray.
- Partially melt the butter: You can either microwave it halfway or place it in a metal bowl in the preheating oven until half melted. Let it cool slightly.
- Beat the cooled butter with sugars until light and fluffy. Mix in the vanilla extract and eggs one at a time.
- Add the flour, baking soda, and salt. Mix on low until combined. If the dough feels too wet, add flour one tablespoon at a time (no more than 3 tablespoons extra).
- Fold in the chocolate chips. Scoop the dough (1/4 cup for large cookies, 1.5 tablespoons for medium) onto the prepared baking sheets, leaving space for spreading. Press the dough slightly and add extra chocolate chips on top if desired.
- Bake one tray at a time: 10–12 minutes for large cookies, 8–9 minutes for small. Let them cool on a wire rack.
- Store in an airtight container. Makes 1 dozen large or 2 dozen small cookies.
Pro Tips for Making the Recipe
Here are some tips to ensure your cookies turn out perfectly every time:
- Use high-quality chocolate chips for the best flavor.
- Don’t overbake! The cookies should be lightly golden on the edges but still soft in the center.
- Let the dough rest for 10 minutes before scooping to allow the flour to hydrate fully.
- For an extra chewy texture, bake the cookies until they’re just set but still look slightly underbaked.
How to Serve
These soft batch chocolate chip cookies are perfect on their own, but here are a few ideas to take them to the next level:
- Pair with a cold glass of milk for the ultimate comfort treat.
- Use them as the base for ice cream sandwiches.
- Share them with friends and family as a thoughtful gift.
- Enjoy them as a quick weeknight dessert or as part of your easy pasta recipes for a cozy dinner.
Make Ahead and Storage
These cookies are perfect for making ahead:
- Store at room temperature: Keep them in an airtight container for up to 5 days.
- Freeze the dough: Scoop the dough into balls and freeze on a baking sheet. Transfer to a freezer-safe bag for up to 2 months. Bake frozen dough balls for an additional 1-2 minutes.
- Freeze baked cookies: Place cooled cookies in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or reheat in the microwave for a few seconds.
Looking for more delicious recipes to add to your 30-minute meals or quick family dinners? Check out these other tasty options:
So, what are you waiting for? Get baking and enjoy the soft, chewy, chocolatey goodness of these Soft Batch Chocolate Chip Cookies. Your taste buds will thank you!
OMG Soft Batch Chocolate Chip Cookies! Pure Nirvana!
Ingredients
Method
- Preheat oven to 350°F. Line baking sheets with parchment or spray with non-stick spray.
- Partially melt butter: microwave it halfway or place it in a metal bowl in the preheating oven until half melted. Let cool.
- Beat cooled butter with sugars until light and fluffy. Mix in vanilla and eggs one at a time.
- Add flour, baking soda, and salt. Mix on low until combined. If dough is too wet, add flour 1 tablespoon at a time (no more than 3 tablespoons extra).
- Fold in chocolate chips. Scoop dough (1/4 cup for large cookies, 1.5 tablespoons for medium) onto baking sheets, spacing for spreading. Press slightly and add extra chocolate chips on top if desired.
- Bake one tray at a time: 10–12 minutes for large cookies, 8–9 minutes for small. Cool on a wire rack.