🎉 Introduction
If you’re searching for the softest, most melt-in-your-mouth chocolate chip cookies ever, stop right here — because these Soft Batch Chocolate Chip Cookies are pure dessert bliss. They’re thick, buttery, pillowy, and loaded with melty chocolate in every single bite.
These cookies taste like the warm ones you dream about from a bakery — plush centers, lightly golden edges, and that irresistible softness that makes you close your eyes on the first bite. The secret is in the perfect balance of butter, sugar, and just the right bake time to keep the centers beautifully tender.
Perfect for:
- Cozy nights in
- Dessert cravings
- Sharing with people you love
- Or… not sharing 😌
One bite and you’ll understand why these cookies are called pure nirvana.
🧰 Equipment Needed
- Mixing bowls
- Hand mixer or whisk
- Rubber spatula
- Baking sheet
- Parchment paper
- Cooling rack
- Cookie scoop (optional but recommended)
🛒 Ingredients
- 14 tablespoons unsalted butter (softened)
- ½ cup light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups chocolate chips
👩🍳 Directions
Step 1:
Preheat your oven to 350°F (180°C). Line your baking sheet with parchment paper.
Step 2:
In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light, smooth, and creamy.
Step 3:
Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
Step 4:
In a separate bowl, whisk together the flour, baking soda, and salt.
Step 5:
Add the dry ingredients to the wet mixture. Fold gently with a spatula until a soft dough forms.
(Do not overmix — this is key to soft cookies!)
Step 6:
Fold in the chocolate chips evenly throughout the dough.
Step 7:
Scoop the cookie dough into even balls and place on the baking sheet, leaving space between each cookie.
Step 8:
Bake for 9–12 minutes, until the edges are set but the centers still look soft and slightly underdone.
Step 9:
Let cool on the baking sheet for 2 minutes, then transfer to a cooling rack.
They will finish setting into the perfect soft texture.
🍽️ Servings & Timing
- Servings: 18–28 cookies depending on size
- Prep Time: 10 minutes
- Bake Time: 9–12 minutes
- Total Time: ~22 minutes
🧊 Storage & Reheating
- Store in an airtight container for 4–6 days.
- To re-soften, microwave a cookie for 6–8 seconds.
- Freeze dough balls for up to 2 months — bake from frozen, adding 1–2 extra minutes.
🥄 Variations
- Bakery Style Upgrade: Press extra chocolate chips on top before baking.
- Salted Chocolate Crave: Add flaky sea salt on top right after baking.
- Triple Chocolate: Use a mix of milk, dark, and white chocolate chips.
- Nut Lover’s Version: Add ½ cup chopped pecans or walnuts.
❓ 10 FAQs
- Why are my cookies flat?
Warm butter → chill dough for 20 minutes to fix. - Can I use salted butter?
Yes — reduce added salt to ¼ teaspoon. - Can I make them gluten-free?
Yes — use a 1:1 gluten-free flour blend. - Why take them out when still soft?
They finish baking on the tray to stay extra soft. - Can I use chocolate chunks instead of chips?
Absolutely — they melt beautifully. - Do these freeze well?
Yes — freeze dough or baked cookies. - Can I halve the recipe?
Yes — but you’ll wish you didn’t. 😉 - Can I add cinnamon?
Yes! ½ tsp adds cozy warmth. - Can I add peanut butter?
Yes — replace ¼ cup butter with peanut butter. - How do I get bakery-looking tops?
Add extra chips right before baking.
🏁 Conclusion
These Soft Batch Chocolate Chip Cookies are tender, cozy, warm, and absolutely unforgettable. They are the kind of cookie that feels like a hug in dessert form — full of melty chocolate and buttery softness that lingers long after the last crumb.
Bake them when you want something comforting.
Bake them for someone you love.
Bake them just because delicious moments matter.
OMG Soft Batch Chocolate Chip Cookies! Pure Nirvana
Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C). Line your baking sheet with parchment paper.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light, smooth, and creamy.
- Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet mixture. Fold gently with a spatula until a soft dough forms.
- (Do not overmix — this is key to soft cookies!)
- Fold in the chocolate chips evenly throughout the dough.
- Scoop the cookie dough into even balls and place on the baking sheet, leaving space between each cookie.
- Bake for 9–12 minutes, until the edges are set but the centers still look soft and slightly underdone.
- Let cool on the baking sheet for 2 minutes, then transfer to a cooling rack.
- They will finish setting into the perfect soft texture.
Notes
Warm butter → chill dough for 20 minutes to fix. Can I use salted butter?
Yes — reduce added salt to ¼ teaspoon. Can I make them gluten-free?
Yes — use a 1:1 gluten-free flour blend. Why take them out when still soft?
They finish baking on the tray to stay extra soft. Can I use chocolate chunks instead of chips?
Absolutely — they melt beautifully. Do these freeze well?
Yes — freeze dough or baked cookies. Can I halve the recipe?
Yes — but you’ll wish you didn’t. 😉 Can I add cinnamon?
Yes! ½ tsp adds cozy warmth. Can I add peanut butter?
Yes — replace ¼ cup butter with peanut butter. How do I get bakery-looking tops?
Add extra chips right before baking. 🏁 Conclusion These Soft Batch Chocolate Chip Cookies are tender, cozy, warm, and absolutely unforgettable. They are the kind of cookie that feels like a hug in dessert form — full of melty chocolate and buttery softness that lingers long after the last crumb. Bake them when you want something comforting.
Bake them for someone you love.
Bake them just because delicious moments matter.
