If you are on the hunt for the ultimate treat that feels like a warm hug in cookie form, you have to try this Soft Batch Chocolate Chip Cookies Recipe. These cookies come out perfectly tender and chewy every single time, loaded with melty chocolate chips that make every bite irresistible. Whether you’re baking for a crowd or just craving a little sweet comfort, this recipe promises a delightful, buttery flavor and soft texture that will keep you reaching for more.
Ingredients You’ll Need
The magic of this Soft Batch Chocolate Chip Cookies Recipe lies in its simple, pantry-friendly ingredients that work together to create that perfect soft and chewy texture. Each component plays a vital role, from the creamy butter providing richness and moisture, to the brown sugar adding a deep caramel note and chewy bite.
- 1 cup unsalted butter, softened: Use room temperature butter so it creams smoothly with the sugars, ensuring a tender texture.
- 3/4 cup brown sugar, packed: Adds moisture and a chewy depth with its molasses content.
- 1/4 cup granulated sugar: Balances sweetness and helps achieve lightly crisp edges.
- 1 large egg: Binds the ingredients and adds to that soft, cakey feel.
- 2 teaspoons vanilla extract: Infuses the dough with warm, inviting aroma and flavor.
- 2 1/4 cups all-purpose flour: The structure of your cookie, but be careful not to overmix for softness.
- 1 teaspoon baking soda: Provides a gentle lift and helps the cookies spread just right.
- 1/2 teaspoon salt: Enhances all the sweet flavors and balances the dough.
- 2 cups semisweet chocolate chips: Melts into pockets of gooey, chocolatey goodness in every bite.
How to Make Soft Batch Chocolate Chip Cookies Recipe
Step 1: Prep Your Oven and Baking Sheet
Begin by preheating your oven to 350°F (175°C). Lining your baking sheet with parchment paper is essential to prevent sticking and help your cookies bake evenly with a soft bottom.
Step 2: Cream Butter and Sugars
In a large bowl, cream the softened butter with both brown and granulated sugars until the mixture is light and fluffy. This process traps air which helps give the cookies their tender, soft texture.
Step 3: Add the Egg and Vanilla
Next, beat in your egg and vanilla extract until fully incorporated. This step adds moisture and flavor that is crucial for your delicious Soft Batch Chocolate Chip Cookies Recipe.
Step 4: Mix Dry Ingredients Separately
Whisk together your flour, baking soda, and salt in another bowl. This ensures the leavening agent and salt are evenly distributed throughout the flour before combining with the wet ingredients.
Step 5: Combine Wet and Dry Ingredients
Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing here to keep the cookies from becoming tough – you want just enough mix for everything to come together.
Step 6: Fold in Chocolate Chips
Gently fold in the chocolate chips so they spread evenly through the dough, promising a well-distributed chocolatey bite without breaking the soft structure.
Step 7: Scoop and Bake
Use a cookie scoop or spoon to drop rounded balls of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 8-10 minutes, watching for lightly golden edges while keeping the centers soft.
Step 8: Cool Before Enjoying
Let your cookies rest on the baking sheet for 5 minutes. This resting time allows them to set up while remaining soft in the middle before transferring to a wire rack to cool completely.
How to Serve Soft Batch Chocolate Chip Cookies Recipe
Garnishes
While these cookies are delicious on their own, try sprinkling a tiny pinch of flaky sea salt on top of the dough balls before baking for an irresistible sweet-and-salty balance that heightens the chocolate flavors.
Side Dishes
Pair your soft batch cookies with a tall glass of cold milk, a scoop of vanilla ice cream, or even a warm cup of coffee or tea. These combinations elevate the comforting experience of your Soft Batch Chocolate Chip Cookies Recipe.
Creative Ways to Present
Arrange these soft cookies in a charming stack tied with a rustic ribbon for gifting, or serve them slightly warm alongside fresh fruit and whipped cream for a delightful dessert platter that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature for up to a week. Adding a slice of bread inside the container can help maintain their soft, chewy texture by preventing drying out.
Freezing
You can freeze the cookie dough balls before baking for up to 3 months. Simply place them on a parchment-lined tray, freeze until solid, then transfer to a freezer-safe bag. Bake directly from frozen, adding 2 extra minutes to the baking time for fresh cookies anytime.
Reheating
To enjoy your soft batch cookies warm after storage, microwave for 10 to 15 seconds or reheat in a low oven (300°F) for about 5 minutes. This brings back that fresh-baked softness and gooey chocolate delight.
FAQs
Can I use margarine instead of butter in this recipe?
Butter is recommended for its flavor and moisture content, which are key to the soft texture. Margarine may work but can alter the taste and consistency, potentially making your cookies less rich.
How do I keep my cookies from spreading too much?
Make sure your butter is softened but not melted, and chill the dough briefly if your kitchen is warm. Spacing the dough balls properly on the sheet also helps control spreading.
Can I use different types of chocolate chips?
Absolutely! Feel free to swap semisweet chips for milk, dark, white chocolate, or even chunks for a fun twist on the classic Soft Batch Chocolate Chip Cookies Recipe.
Why are my cookies crunchy instead of soft?
Overbaking is the usual culprit, so keep an eye on your oven and remove cookies as soon as the edges are lightly golden. Also, avoid overmixing the dough which can develop gluten and cause toughness.
Is it okay to substitute some flour with whole wheat flour?
Yes, but replacing up to half with whole wheat flour is best to maintain softness. Whole wheat adds a nutty flavor but can make cookies denser if used exclusively.
Final Thoughts
Making this Soft Batch Chocolate Chip Cookies Recipe is like inviting a little joy into your kitchen. The combination of buttery dough and melty chocolate chips creates a comforting treat you’ll come back to again and again. Trust me, once you try them, these soft batch cookies will become your go-to whenever you want a bit of homemade happiness. Happy baking!
Print
Soft Batch Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Soft Batch Chocolate Chip Cookies are classic, chewy cookies with a tender center and slightly golden edges. Made with a perfect balance of brown and granulated sugar, enriched with vanilla and studded generously with semi-sweet chocolate chips, these cookies are baked to a soft, melt-in-your-mouth perfection. Ideal for sharing or a delicious homemade treat anytime.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 2 cups semisweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, which usually takes about 2-3 minutes using a mixer on medium speed.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and mix until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Meld Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid developing gluten which can toughen the cookies.
- Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips until they are evenly dispersed throughout the dough.
- Shape Cookies: Using a cookie scoop or spoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 8-10 minutes, or until the cookie edges are lightly golden while the centers remain soft. Remember that cookies will continue to cook on the baking sheet after removal.
- Cool the Cookies: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, ensuring the perfect soft texture.
Notes
- Do not overmix the dough to keep the cookies tender and soft.
- For a chewier texture, slightly underbake the cookies and allow them to set on the baking sheet.
- You can substitute semisweet chocolate chips with dark or milk chocolate chips as preferred.
- Make sure the butter is softened—not melted—for proper creaming.
