Description
These Soft Batch Chocolate Chip Cookies are delightfully tender with perfectly gooey centers and lightly golden edges. Featuring a classic recipe with a blend of brown and granulated sugars, these cookies provide a rich, buttery flavor highlighted by generous semisweet chocolate chips. Ideal for any occasion, they bake quickly and yield large batches of irresistibly soft treats.
Ingredients
Scale
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 ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, approximately 2 to 3 minutes. This step incorporates air to give cookies their soft texture.
- Add Egg and Vanilla: Add in the egg and vanilla extract, mixing thoroughly until fully combined to build the cookie base.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing to prevent tough cookies.
- Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips so they are evenly dispersed throughout the dough for pockets of melty chocolate.
- Portion Dough: Use a cookie scoop or spoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading during baking.
- Bake: Bake in the preheated oven for 8 to 10 minutes, or until the cookie edges are lightly golden and centers remain soft. The cookies will finish cooking on the hot baking sheet after removal.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set up without breaking.
Notes
- For softer cookies, do not overbake; remove them when edges are barely golden.
- Make sure butter is softened, not melted, for best creaming results.
- You can substitute semisweet chocolate chips with dark or milk chocolate chips based on preference.
- To store, keep cookies in an airtight container at room temperature for up to 5 days.
- Adding a sprinkle of flaky sea salt on top before baking can enhance the chocolate flavor.
