Soft Batch Chocolate Chip Cookies

Name: Soft Batch Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup brown sugar, packed; 1/4 cup granulated sugar; 1 large egg; 2 teaspoons vanilla extract; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups semisweet chocolate chips

Isabella

🌟Life, Love, and Gastronomy 🍷

Jump to Recipe

These chewy, Soft Batch Chocolate Chip Cookies are an absolute dream for cookie lovers. Their tender texture and gooey chocolate centers are guaranteed to make every bite irresistible. Whether you’re baking them for a special occasion or just because you’re craving something sweet, these cookies will quickly become your go-to treat.

Why You’ll Love This Recipe

I love this recipe because it produces cookies that are perfectly soft and chewy every time. The key to their melt-in-your-mouth texture is in the baking time – not overbaking them ensures they stay soft and tender. Plus, I can never get enough of the chocolate chips that melt beautifully into the dough. Every bite is a combination of that perfect dough and decadent chocolate goodness. These cookies are simple to make, come together in no time, and disappear even faster!

Ingredients

1 cup unsalted butter, softened

3/4 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups semisweet chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, about 2-3 minutes.

Add in the egg and vanilla extract, mixing until fully combined.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tougher cookies.

Fold in the chocolate chips, making sure they’re evenly distributed throughout the dough.

Use a cookie scoop or spoon to drop rounded balls of dough onto the prepared baking sheet. Space them about 2 inches apart.

Bake for 8-10 minutes, or until the edges of the cookies are lightly golden, and the centers are still soft. The cookies will continue to cook slightly on the baking sheet once removed from the oven.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Servings: 24 cookies

Variations

If I’m in the mood for something different, I love switching up the chocolate chips. Sometimes, I use a mix of milk chocolate and dark chocolate chips for a richer flavor. Another fun variation is adding a handful of chopped nuts, like walnuts or pecans, for some crunch. You could also try sprinkling a little sea salt on top before baking to balance out the sweetness.

Storage/Reheating

I like to store these cookies in an airtight container at room temperature. They stay soft for several days, making them perfect for enjoying later. If I ever have any leftovers, I’ll microwave them for about 10-15 seconds to get that just-baked softness back. If I want to store them for a longer period, I’ll freeze them. Simply place the cooled cookies in a freezer-safe bag and freeze for up to 3 months. When I’m ready to eat them, I thaw them at room temperature or warm them up in the microwave.

Related Recipes:

Small Batch Chicken Pot Pie Soup for Two

FAQs

How do I make sure my cookies stay soft?

To keep the cookies soft, I make sure not to overbake them. I remove them from the oven when the edges are golden, but the center is still soft. The cookies will firm up a bit as they cool, so pulling them out just before they look fully done ensures they stay chewy.

Can I use salted butter instead of unsalted?

I prefer using unsalted butter to control the amount of salt in the dough. But if I only have salted butter on hand, I simply reduce the amount of added salt in the recipe by half.

Can I make the dough ahead of time?

Yes! If I want to make the dough ahead of time, I refrigerate it for up to 2 days. Just scoop and bake as usual when I’m ready for fresh cookies.

Can I use other types of chocolate chips?

Absolutely! I love experimenting with different types of chocolate chips – milk chocolate, dark chocolate, or even white chocolate. The recipe works with any of them.

How do I prevent my cookies from spreading too much?

To prevent spreading, I make sure the dough is chilled before baking. If the dough is too warm, the cookies may spread too thin. Chilling it for 30 minutes can help maintain their shape.

Conclusion

These soft batch chocolate chip cookies are simple, quick, and oh-so-delicious. Their chewy texture and the perfect balance of sweetness make them a crowd-pleaser every time I bake them. Whether I’m sharing them with friends or indulging in a few by myself, they’re always a hit.