These Soft-Batch Chocolate Chip Cookies are the ultimate treat! They are chewy, gooey, and packed with melty chocolate chips that’ll make your taste buds dance with joy!
Baking these cookies is so easy and fun. I love how they stay soft for days—if they even last that long! 😉 Perfect with a glass of milk for a sweet munch break.
Key Ingredients & Substitutions
All-Purpose Flour: This is the foundation of the cookies. If you’re looking for a gluten-free option, you can try a 1:1 gluten-free flour blend. But the traditional recipe with all-purpose flour gives that classic texture!
Unsalted Butter: I love using unsalted butter for better control over the overall saltiness. If you’re out of butter, coconut oil or margarine can work too, but they may slightly change the flavor.
Brown Sugar: Using dark brown sugar gives extra moisture and a rich flavor. If you only have light brown sugar, that’s perfectly fine too! For a lower-sugar option, consider using coconut sugar, but the texture may vary.
Chocolate Chips: Semi-sweet chips are my go-to, but you can try milk chocolate or dark chocolate if you prefer. Even white chocolate or a mix of various chocolates can make these cookies delightful!
Eggs: The combination of a whole egg and an extra yolk keeps the cookies nice and chewy. If you need a vegan option, you can replace the egg with a flax egg or applesauce, though the texture may differ a bit.
How Do I Ensure My Cookies Are Soft and Chewy?
The secret to soft and chewy cookies lies in a few simple tricks. Here’s how to nail that perfect texture:
- Use melted butter instead of softened; it adds richness and keeps cookies tender.
- Don’t overmix once you add flour—just mix until combined. This helps avoid tough cookies.
- Don’t skip the resting time after baking; allowing cookies to sit on the baking sheet helps retain moisture.
- Remove cookies from the oven when they still look underbaked in the center. They will continue to cook while cooling.
With these tips, you’ll get deliciously soft-batch cookies every time! Enjoy your baking!
Soft-Batch Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar (light or dark)
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
Optional Toppings:
- Flaky sea salt for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 12 to 15 minutes of baking time, plus an additional 5 minutes for cooling on the baking sheet. In total, you’ll need about 30 to 35 minutes to have these delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). While it heats up, line two baking sheets with parchment paper or silicone baking mats. This will help prevent your cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this bowl aside for later.
3. Combine the Wet Ingredients:
In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Stir everything together until well blended and smooth.
4. Add the Eggs and Vanilla:
Next, add the large egg, the extra egg yolk, and the vanilla extract to the sugar mixture. Use a mixer or a whisk to beat the mixture until it’s light and creamy—this should take about 2 minutes.
5. Incorporate the Dry Ingredients:
Gradually add your dry flour mixture into the wet ingredients. Mix until just combined—be careful not to overmix, or your cookies may turn out tough!
6. Fold in the Chocolate Chips:
Using a spatula, gently fold the chocolate chips into the dough, ensuring they are evenly distributed throughout.
7. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop dough balls onto the prepared baking sheets. Make sure to leave about 2 inches of space between each ball, as they will spread while baking.
8. Optional Topping:
If you like, sprinkle a small pinch of flaky sea salt on top of each cookie dough ball just before baking. It adds a lovely contrast to the sweetness!
9. Bake and Cool:
Place the baking sheets in the oven and bake for 12 to 15 minutes. You want the edges to be lightly golden and the centers to look soft. Keep an eye on them as they bake!
10. Transfer to a Wire Rack:
Once baked, remove the cookies from the oven and let them sit on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
11. Storage:
Store any leftover cookies in an airtight container at room temperature. They will stay soft and chewy for several days. If they last that long!
Enjoy these luscious soft-batch chocolate chip cookies with melty chocolate chunks and that perfect tender, chewy texture!
Can I Use Different Types of Flour?
Yes! While all-purpose flour is recommended for the best texture, you can substitute a 1:1 gluten-free flour blend if you need a gluten-free option. The flavor and texture may vary slightly, but they should still taste delicious!
What Should I Do if My Dough is Too Sticky?
If your dough feels too sticky, you can chill it in the refrigerator for about 15-30 minutes. This will make it easier to scoop and shape, resulting in better-looking cookies!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze individual cookie dough balls on a baking sheet until solid, then transfer them to a zip-top bag. When you’re ready to bake, just add a couple of extra minutes to the baking time if baking from frozen.
