Soft Batch Chocolate Chip Cookies Recipe
These soft batch chocolate chip cookies are rich, buttery, and perfectly chewy. Made with melted butter, a mix of brown and white sugar, and a combination of chocolate chips and chunks, they deliver a soft texture without requiring chilling. The key is to slightly underbake them, allowing them to set into dense, irresistible cookies as they cool. Simple, foolproof, and packed with chocolate in every bite!
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.