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
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 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.
