These Soft-Batch Chocolate Chip Cookies are the perfect treat for cookie lovers! They’re chewy on the inside and have that delightful chocolate goodness in every bite.
Honestly, who can resist warm cookies? I enjoy them fresh out of the oven—I just can’t wait! Plus, they stay soft for days, making them a great snack for anytime.
Key Ingredients & Substitutions
All-Purpose Flour: This is the main flour for structure. If you need a gluten-free option, you can use a 1:1 gluten-free flour substitute. I’ve used this before, and it works well!
Butter: Unsalted butter is best for balancing flavors. If you want to cut back on dairy, coconut oil or vegan butter can be used instead. I love the rich taste of butter, but the coconut oil adds a fun twist!
Brown Sugar: This gives the cookies moisture and that lovely chewy texture. If you’re out of brown sugar, you can substitute with granulated sugar, just add a bit of molasses to mimic the flavor. A teaspoon per cup should do.
Chocolate Chips: Semisweet chocolate chips are classic, but feel free to mix it up! Dark chocolate or milk chocolate can be used, or even white chocolate if you’re feeling adventurous.
How Do I Achieve the Perfect Soft Texture?
The secret to achieving soft-batch cookies is all in the baking time and technique. You want the edges set but the centers soft. Here’s how:
- Preheat your oven to 350°F (175°C) for even cooking.
- Drop the dough balls onto the baking sheet but don’t flatten them—this helps retain their puffiness.
- Bake just until the edges are golden. The centers should look underbaked; they’ll continue to cook on the hot baking sheet out of the oven.
- Let them rest for a few minutes on the pan before transferring them to a rack. This allows them to firm up just enough while still staying soft inside.
How to Make Soft-Batch Chocolate Chip Cookies
Ingredients You’ll Need:
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, melted and slightly cooled
- 1 cup (200g) packed brown sugar
- 1/2 cup (100g) granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg plus 1 egg yolk, at room temperature
- 2 cups (340g) semisweet chocolate chips or chunks
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 10 to 12 minutes to bake. Allow an extra 5 minutes for cooling on the baking sheet before transferring to a wire rack. In total, expect about 30-35 minutes from start to enjoying your cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first— preheat your oven to 350°F (175°C). While that’s warming up, line two baking sheets with parchment paper or silicone baking mats. This makes for easy cleanup and prevents sticking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until they’re well combined. Set this bowl aside for now while you prepare the wet ingredients.
3. Combine the Wet Ingredients:
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar. Mix until completely combined and smooth—this takes just a minute. Then, add the vanilla extract, egg, and egg yolk, whisking until everything is light and creamy. It should take about 30 seconds.
4. Combine Dry and Wet Ingredients:
Gradually stir in the dry flour mixture into the wet ingredients. Mix just until everything is combined—avoid overmixing; it’s okay if there are a few lumps!
5. Add the Chocolate Chips:
Now it’s time for the best part—fold in the semisweet chocolate chips or chunks until they are evenly distributed throughout the dough. Yum!
6. Scoop the Dough:
Using a cookie scoop or a spoon, drop balls of dough (about 2 tablespoons each) onto your prepared baking sheets. Make sure to leave about 2 inches of space between each cookie, as they will spread a bit while baking.
7. Bake Those Cookies:
Pop the baking sheets in your preheated oven and bake for 10 to 12 minutes. You want the edges to look set while the centers remain soft and slightly underbaked—perfect for that delicious soft-batch texture!
8. Add Finishing Touches:
Once baked, take them out of the oven and, if you’d like, sprinkle some flaky sea salt on top while they are still warm. The salty touch really enhances the sweetness—trust me!
9. Cool and Enjoy:
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This waiting time makes them easier to handle without breaking.
10. Store Your Cookies:
Once they’ve cooled down, store your cookies in an airtight container at room temperature. They’re best enjoyed fresh but can last for several days (if they last that long!).
Now you’re ready to enjoy your delicious, soft-batch chocolate chip cookies! Perfect with a glass of milk or just on their own. Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! However, whole wheat flour might result in a denser cookie. If you want to keep some lightness, consider using half all-purpose and half whole wheat flour.
How Do I Store These Cookies for Maximum Freshness?
Store the cookies in an airtight container at room temperature to keep them soft. If you want to keep them even longer, you can freeze them! Just place them in a freezer-safe container with layers of parchment paper in between.
Can I Substitute the Egg for a Vegan Option?
Absolutely! You can use a flaxseed meal egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, let it sit for a few minutes to thicken) or a store-bought egg replacer. Both options work well!
What if My Dough Is Too Sticky?
If your dough feels too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will make it easier to scoop and shape, plus it helps the cookies bake up thicker!
