These Soft-Batch Chocolate Chip Cookies are like little pillows of sweetness! They’re chewy, loaded with gooey chocolate chips, and perfect for cookie lovers.
Baking these cookies is so simple that even kids can join in! I love making a big batch and sharing them with friends, but let’s be real—I always keep a few for myself! 🍪
Key Ingredients & Substitutions
All-Purpose Flour: This flour is the backbone of your cookies, giving them structure. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free baking blend.
Unsalted Butter: I love using unsalted butter, as it lets me control the saltiness. If you’re in a pinch, you can swap it for margarine, or even coconut oil for a dairy-free version.
Brown Sugar: Brown sugar adds moisture and a chewy texture. You can use granulated sugar or a mix of both, but the cookies might be less soft. Light or dark brown sugar works well here—I prefer dark for a deeper flavor!
Chocolate Chips: Use semisweet chocolate chips for that classic taste. If you want a twist, try milk chocolate or dark chocolate chips. Even swapping in some white chocolate or butterscotch chips can work—get creative!
How Can I Achieve the Perfect Chewy Texture?
Getting that lovely chewy texture is all about balance with both ingredients and baking time. Here are my tips:
- Include an extra egg yolk; it adds to the moisture and chewiness.
- Don’t overmix the dough. Mix until just combined to keep the cookies tender.
- Bake them until the edges are golden but the center looks a bit underbaked—this helps them stay soft.
- Let them cool on the baking sheet for a few minutes before transferring to a rack. This sets the shape while allowing them to finish cooking slightly.
By following these steps, you’ll enjoy cookies with that perfect soft-batch texture every time! Happy baking!
Soft-Batch Chocolate Chip Cookies
Ingredients You’ll Need:
- 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 semisweet chocolate chips or chunks
- Flaky sea salt, for sprinkling (optional)
Time Needed:
This delicious recipe takes about 15 minutes to prepare and another 12–15 minutes to bake. You’ll need a total of around 30 minutes to enjoy these soft-batch chocolate chip cookies, plus some cooling time on the rack!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 325°F (163°C). While the oven is warming up, line your baking sheets with parchment paper or silicone mats to prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well mixed. This helps ensure your cookies rise nicely and have the perfect flavor.
3. Combine the Wet Ingredients:
In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk these together until the mixture is smooth and well combined. You want to break up any lumps of brown sugar here!
4. Add the Eggs and Vanilla:
Now, add the large egg, egg yolk, and vanilla extract to your butter and sugar mix. Beat all these ingredients together until everything is creamy and smooth. This step helps to create that lovely texture!
5. Mix Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix—this will keep your cookies tender!
6. Fold in Chocolate Chips:
Time for the chocolate! Gently fold the semisweet chocolate chips or chunks into the cookie dough until they are evenly distributed. Yum!
7. Scoop the Dough:
Using a cookie scoop or a spoon, form your dough into balls and place them about 2 inches apart on the lined baking sheets. The cookies will spread out while baking, so give them some space.
8. Bake:
Place the cookie sheets in the oven and bake for 12–15 minutes. Look for edges that are lightly golden while the centers still look soft and a little underbaked—that’s the secret to chewy cookies!
9. Cool and Sprinkle:
Once baked, remove the cookies from the oven. If you like, sprinkle a little flaky sea salt on top while they’re still warm. Let them cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
10. Enjoy!
Your soft-batch chocolate chip cookies are now ready! Enjoy them warm for that gooey chocolate experience, or store them in an airtight container for up to 5 days to keep them soft and delicious!
These cookies will have a tender, chewy center with that slightly crisp edge we all love, all packed with melty chocolate chips—perfect for sharing or enjoying all on your own! Happy baking!
Can I Use Different Types of Sugar?
Absolutely! You can swap out brown sugar for all granulated sugar, but it may result in less chewiness. For alternative recipes, try using coconut sugar or even a sugar substitute, keeping in mind this may alter the flavor and texture.
How Can I Make These Cookies Chewy?
To achieve that perfect chewiness, make sure to add an extra egg yolk, which provides moisture. Also, do not overmix once combining wet and dry ingredients, and underbake slightly to keep the centers soft!
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. Once frozen, transfer them to a zip-top bag. They can be baked straight from the freezer—just add an extra minute or two to the baking time.
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer freshness, you can also freeze the baked cookies by placing them in a freezer-safe container or bag for up to 3 months!
