If there’s one recipe I can always count on to bring a little happiness into my home, it’s my Soft Batch Chocolate Chip Cookies Recipe. When I first made these, the warm, gooey chocolate and soft buttery dough took me right back to childhood. Every bite is a little piece of comfort, perfect with a cold glass of milk. Trust me, once you taste these cookies, you’ll find yourself making them on repeat.
What I love most is how easy they are. No waiting for dough to chill or overly fancy techniques involved. Just simple steps that lead to cookies so soft they’re practically cloud-like. Perfect for family gatherings, holidays, or an ordinary Tuesday, these cookies never fail to bring smiles. Plus, you can easily customize them with your favorite add-ins. Get ready to bake the best batch of cookies you’ve ever had!
Why You’ll Love This Recipe?
These cookies are irresistibly soft, packed with flavor, and require no chilling—perfect for when you need a quick, delicious treat! 🍪✨
Super Soft and Chewy Texture
These cookies deliver the perfect balance of soft and chewy. They stay tender for days, making every bite as delightful as the first.
No Chilling Required
Unlike many cookie recipes, this one skips the time-consuming chilling step. You’ll have cookies fresh out of the oven in no time, perfect for those sudden cravings.
Customizable Ingredients
Whether it’s milk chocolate, dark chocolate, or caramel chips, this recipe embraces your creativity. Add nuts, candies, or even a sprinkle of sea salt for a gourmet twist!
Perfect for All Occasions
From casual afternoons at home to festive celebrations, these cookies adapt beautifully. Double or triple the recipe for easy crowd pleasers.
Foolproof Baking
Even beginners can master this recipe! With simple directions and forgiving dough, it’s almost impossible to mess up.
Cooking Time
- Prep Time: 10 minutes
- Bake Time: 10 minutes
- Total Time: 20 minutes
Ingredients
- Salted butter
- White sugar
- Brown sugar
- Vanilla extract
- Egg
- All-purpose flour
- Baking soda
- Salt
- Chocolate chips (or mix with chocolate chunks)
Variations
- For Dairy-Free Cookies
Replace the butter with plant-based alternatives and use dairy-free chocolate chips. - Less Sweet Variation
Reduce the sugar slightly or choose dark chocolate for a more sophisticated flavor profile. - Add Texture
Toss in chopped nuts, shredded coconut, or oatmeal for added crunch and variety.
Equipment You’ll Need
- Microwave: To melt the butter.
- Stand Mixer or Hand Mixer: For creaming butter and sugars.
- Mixing Bowl: To combine dry ingredients.
- Baking Sheet: For evenly spaced cookies.
- Parchment Paper: Prevents sticking and makes cleanup easier.
How to Make Soft Batch Chocolate Chip Cookies?
These soft batch chocolate chip cookies are pure perfection—chewy, rich, and packed with melty chocolate in every bite! 🍪🔥
Gather Your Ingredients 🍪
Start by getting all your ingredients ready. You’ll need melted butter, sugars, vanilla, egg, flour, baking soda, salt, and chocolate chips. A smooth process starts with a well-prepped kitchen!
Cream Butter and Sugars 💛
Melt the salted butter until it’s just liquid but not hot. Combine it with both white and brown sugar in your mixing bowl, beating until creamy and fluffy. This creates the base for that irresistible soft texture.
Add Egg and Vanilla 🥚
Beat in the egg and vanilla extract, mixing gently until just combined. Be careful not to overmix at this stage, as it can affect the cookie’s consistency.
Mix Dry Ingredients 🥄
Add the flour, baking soda, and salt to the bowl. Blend on low speed until crumbles form. The dough should hold together when pressed. Finally, add the chocolate chips or chunks and gently fold them in with a spatula.
Roll and Bake 🍫
Scoop the dough into evenly sized balls (about 12 for a standard batch) and place them on a parchment-lined baking sheet. Bake in a preheated oven at 350°F for 9-11 minutes. Remove when the cookies are set but still look slightly underbaked. This ensures they stay soft! 🌟
Cool and Enjoy 🌈
Allow the cookies to rest on the baking sheet for 30 minutes. They’ll firm up and sink into their perfectly soft, buttery texture. Sneak a warm one straight from the oven if you can’t resist!
Tips for Making the Recipe
- Measure Flour Correctly
Always spoon and level your flour to avoid adding too much, which can make cookies dry. - Do Not Overbake
The key to soft cookies is taking them out when they’re slightly underbaked. Trust the process! - Customize Chocolate Ratio
Use a mix of chips and chunks for varied texture and chocolate distribution. - Cool for Texture
Though tempting, allowing the cookies to cool fully on the pan creates the perfect chewy center.
How to Serve Soft Batch Chocolate Chip Cookies?
These cookies are a treat on their own, but you can take them up a notch by pairing them with a cold glass of milk or a hot cup of coffee. Stack them on a rustic plate for a cozy vibe or add a scoop of vanilla ice cream for an indulgent dessert.
For parties or holidays, dress them up with a sprinkle of powdered sugar or drizzle of chocolate. Arrange them on a tiered tray for an impressive and tempting display!
Nutritional Information
Each indulgent cookie contains approximately the following values (based on the standard recipe):
- Calories: 244
- Protein: 3g
- Carbohydrates: 33g
- Fat: 12g
Make Ahead and Storage
Soft Batch Chocolate Chip Cookies are fantastic to prepare in advance. If you’re short on time, make the dough the night before and store it in the fridge. Remember to bring it to room temperature before scooping and baking for evenly baked cookies.
Cooked cookies stay soft for up to four days if stored in an airtight container at room temperature. For longer storage, freeze the baked cookies or raw dough balls for up to three months. When ready to bake, simply defrost and follow your regular baking steps.
For a visual guide, watch the full recipe video here:
Soft Batch Chocolate Chip Cookies Recipe
Ingredients
- 8 tablespoons salted butter
- 1/2 cup white sugar I prefer raw cane sugar for its coarser texture
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups all-purpose flour 6.75 ounces
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt I like to add a pinch extra
- 3/4 cup chocolate chips a mix of chocolate chips and chunks for the best texture
Instructions
- Preheat & Prepare the Butter: Preheat the oven to 350°F. Microwave the butter for about 40 seconds until it’s mostly melted but not hot. It should be in a liquid state with just a few soft solids remaining.
- Mix the Wet Ingredients: In a mixing bowl, beat the melted butter with the white and brown sugars until creamy. Add the vanilla and egg, then mix on low speed for about 10-15 seconds—just until incorporated. Overmixing the egg can lead to stiff cookies, so keep it brief!
- Combine the Dry Ingredients: Add the flour, baking soda, and salt. Mix until the dough starts to form crumbles. Then, use your hands to press it together into a smooth dough. It should be firm yet pliable—right between wet and dry. Fold in the chocolate chips and chunks, ensuring even distribution.
- Shape & Bake: Roll the dough into 12 evenly sized balls (or 9 if you want extra-large cookies) and place them on a baking sheet. Bake for 9-11 minutes until the cookies appear puffed, dry on top, and just barely golden. DO NOT OVERBAKE! Even if they look slightly underdone, take them out—they’ll continue setting as they cool.
- Cool & Enjoy: Let the cookies rest on the pan for about 30 minutes (or sneak a few warm ones first!). As they cool, they’ll settle into soft, dense, and buttery perfection. Store them in an airtight container to keep them soft for days, or freeze them for later indulgence!
Notes
- Measure Flour Properly: Spoon and level to prevent dry cookies.
- Avoid Overbaking: Remove when slightly underbaked for a soft texture.
- Mix Chocolate Varieties: Combine chips and chunks for better texture.
- Let Cookies Cool: Resting on the pan enhances chewiness.
