These Soft-Batch Chocolate Chip Cookies are the ultimate treat! They are chewy, buttery, and packed with gooey chocolate chips that melt in your mouth.
Every bite feels like a warm hug! I love making these when I want a quick dessert—just mix, scoop, and bake. They disappear faster than you can say “cookies!” 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookies, providing structure. If you’re gluten-free, you can use a gluten-free flour blend that’s designed for baking. My favorite is a 1:1 ratio blend; it works surprisingly well!
Butter: Unsalted butter adds rich flavor. If you’re in a pinch, you can use margarine or coconut oil, but note that the flavor and texture may change slightly. Melt it before mixing for a softer cookie!
Granulated Sugar & Brown Sugar: This combo brings the right sweetness and texture. You can swap brown sugar for coconut sugar for a different taste, or use honey, but you may need to adjust the liquid ingredients.
Chocolate Chips: Semisweet chocolate chips are traditional, but feel free to mix it up! Use dark, milk, or even white chocolate. If you’re dairy-free, there are great vegan chocolate options available.
How Can I Ensure My Cookies Stay Soft and Chewy?
To achieve that perfect soft and chewy texture, pay attention to your baking time and cooling process. Here are some tips:
- Do not overbake! Pull the cookies out when they look slightly underbaked in the center. They’ll continue to cook as they cool.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them set without drying out.
- Using a mix of whole eggs and extra yolk adds moisture, which contributes to that soft batch texture.
- If you’re making a big batch, consider chilling the dough before baking. It’ll help control spread and keep the cookies thick and chewy.
Follow these tips, and your cookies will come out of the oven soft, chewy, and absolutely delicious every time!
Soft-Batch Chocolate Chip Cookies
Ingredients You’ll Need:
- 2 1/4 cups (280g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, melted and slightly cooled
- 1 cup (200g) packed brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups (270g) semisweet chocolate chips or chunks
- Fleur de sel or coarse sea salt, for sprinkling (optional)
How Much Time Will You Need?
This cookie recipe takes about 15 minutes to prepare and 12-15 minutes to bake. Once they’re out of the oven, allow an additional 5 minutes to cool on the baking sheet before transferring them to a wire rack. Total time, including prep and cooling, is around 40 minutes. A delicious reward for your time!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Baking Sheets:
First, let’s get that oven warm! Preheat your oven to 325°F (163°C) so it’s ready for baking. While that’s happening, line your baking sheets with parchment paper or silicone mats. This will help prevent sticking and make for easier cleanup.
2. Mix Dry Ingredients:
In a medium bowl, take the flour, baking soda, and salt. Whisk them together until combined. This ensures that your leavening agent (baking soda) is distributed evenly, which helps your cookies rise nicely.
3. Mix Wet Ingredients:
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until the mixture is nice and smooth. The butter should be cool enough not to cook the eggs when you add them, so let it sit for a minute if it’s hot.
4. Add Eggs and Vanilla:
Now, add the egg and the extra egg yolk to the butter-sugar mixture. Mix it in thoroughly—this will give your cookies that extra softness! Then, pour in the vanilla extract and mix again until everything is combined.
5. Combine Wet and Dry Ingredients:
Gradually, add your flour mixture to the wet ingredients. Stir gently until just combined. Be careful not to overmix; this helps keep your cookies soft and tender!
6. Fold in Chocolate Chips:
Now comes the fun part! Gently fold in the semisweet chocolate chips or chunks until they’re evenly distributed in the dough. Get ready for gooey goodness!
7. Form Cookies:
Using a medium cookie scoop or a tablespoon, scoop out rounded balls of dough and place them about 2 inches apart on your prepared baking sheets. They will spread a bit during baking, so spacing them is important!
8. Sprinkle with Salt (Optional):
If you’d like that lovely contrast of sweet and salty, light sprinkle some fleur de sel or coarse sea salt on top of each cookie.
9. Bake:
It’s baking time! Pop your cookie sheets in the oven and bake for about 12-15 minutes. You want the edges to be set and golden brown, but the centers should still look a bit underbaked for that soft, chewy texture.
10. Cool:
Once baked, take the cookies out and let them cool on the baking sheet for about 5 minutes. This allows them to firm up just a little bit before moving them.
11. Enjoy:
Transfer the cookies to a wire rack to cool completely or enjoy them warm right away! If you have any leftovers (which is unlikely!), store them in an airtight container for up to a week.
These Soft-Batch Chocolate Chip Cookies are the perfect treat for any occasion. Their delightful soft and chewy texture, complemented by gooey chocolate chips, makes each bite utterly delicious! Perfect with a glass of milk or your favorite coffee. Enjoy your baking!
Can I Use All Brown Sugar Instead of a Mix?
Absolutely! Using only brown sugar will give your cookies a richer flavor and even softer texture. Just keep in mind that the cookies may spread a bit more, so watch the baking time closely.
What Should I Do If My Dough Is Too Sticky?
If your cookie dough feels too sticky to scoop, try chilling it in the refrigerator for about 30 minutes. This will make it easier to handle and will help prevent the cookies from spreading too much while baking.
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! Scoop the dough into balls and place them on a baking sheet to freeze individually. Once frozen, transfer the dough balls to a freezer-safe bag. They can be baked straight from the freezer; just add a couple of extra minutes to the baking time.
How Do I Store Leftover Cookies?
Keep any leftover cookies in an airtight container at room temperature for up to a week. To keep them soft, you can place a slice of bread in the container; it helps maintain moisture without making the cookies soggy!
