These Soft-Batch Chocolate Chip Cookies are the ultimate treat for cookie lovers. They’re chewy, sweet, and packed with melty chocolate chips—what’s not to love?
These cookies remind me of the ones Grandma used to bake, warm and delicious. I can never just eat one, and neither should you! Bake a batch and share with friends, or enjoy them all by yourself—no judgment here! 😄
Key Ingredients & Substitutions
All-purpose flour: This is the base for your cookies, providing structure. If you need a gluten-free option, almond or oat flour can work, although they may change the texture slightly.
Butter: Unsalted butter keeps the cookie flavors pure. You can replace it with coconut oil or unsalted margarine for a dairy-free version, but the taste will differ.
Brown sugar: It gives cookies moisture and a richer flavor. If you’re in a pinch, white sugar plus a bit of molasses can mimic brown sugar’s taste and texture.
Chocolate chips: Semisweet is classic, but feel free to use milk chocolate, white chocolate, or dark chocolate, depending on your preference. Nuts can also add a nice crunch!
How Do I Ensure My Cookies Are Soft and Chewy?
The secret to soft and chewy cookies lies in a few simple steps. Start by properly measuring your flour—too much can lead to dry cookies. Also, the mix of whole eggs and egg yolks adds richness and moisture.
- After mixing wet ingredients, don’t overmix when adding dry ingredients. A few flour streaks are okay.
- Bake just until the edges are golden, and the centers still look a bit underbaked; they will set as they cool.
- Let them cool on the baking sheet briefly before transferring. This keeps the soft centers intact.
Enjoy the process, and don’t forget to sneak a warm cookie straight from the oven! 🍪
How to Make Soft-Batch Chocolate Chip Cookies
Ingredients You’ll Need:
- 2 1/4 cups (280g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, melted and slightly cooled
- 1 cup (200g) packed brown sugar (light or dark)
- 1/2 cup (100g) granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 1/2 cups (270g) 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 around 12 to 15 minutes to bake. Additionally, you’ll want to allow a few minutes for cooling on the baking sheet before transferring the cookies to a wire rack. Overall, you’ll have delicious, soft-batch cookies ready to enjoy in about 30 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 325°F (163°C). While it heats up, line your baking sheets with parchment paper or silicone baking mats to prevent sticking later on.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Mixing these dry ingredients first helps to evenly distribute the baking soda and salt. Set this bowl aside for now.
3. Combine Wet Ingredients:
In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Use a hand mixer or a whisk to beat them together until everything is well blended and smooth.
4. Add Eggs and Vanilla:
Next, beat in the vanilla extract, the whole egg, and the additional egg yolk until the mixture is light and creamy. This step is important for achieving that perfect soft texture.
5. Combine Wet and Dry Mixtures:
Gradually add the dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix—that could lead to tougher cookies!
6. Fold in the Chocolate Chips:
Gently fold in your semisweet chocolate chips or chunks with a spatula, ensuring they are evenly distributed throughout the dough.
7. Scoop the Dough:
Using a medium cookie scoop or tablespoon, scoop dough onto the prepared baking sheets, spacing about 2 inches apart. This is important so the cookies have room to spread while baking.
8. Bake the Cookies:
Place the trays in the oven and bake for 12 to 15 minutes. You’re looking for lightly golden edges while the centers may appear slightly underbaked for that soft texture we love.
9. Cool Before Serving:
Once they’re done baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This allows them to set before transferring them to a wire rack to cool completely.
10. Sprinkle with Sea Salt:
If you like, while the cookies are still warm, sprinkle a little flaky sea salt on top. This adds a delightful contrast to the sweetness!
11. Store Your Cookies:
Store your soft-batch chocolate chip cookies in an airtight container at room temperature. They’ll stay fresh for up to 5 days. If you want a warm cookie experience, just pop them in the microwave for a few seconds before enjoying!
Now, sit back and enjoy your irresistibly soft, chewy chocolate chip cookies! Happy baking! 🍪
Can I Use Gluten-Free Flour for This Recipe?
Yes, you can substitute all-purpose flour with a gluten-free flour blend! Just ensure it’s a 1:1 baking blend for the best results. Cookies may vary in texture a bit, so keep an eye on the baking time.
What Should I Do If My Cookies Turn Out Too Flat?
If your cookies spread too much, it might be due to melted butter being too hot or not enough flour. Make sure to let the melted butter cool slightly before mixing and measure the flour correctly. You can also chill the dough for about 30 minutes before baking.
How Do I Keep My Cookies Fresh?
Store the cookies in an airtight container at room temperature for up to 5 days. If you want them to stay extra soft, you can place a slice of bread in the container with them. The moisture will keep the cookies chewy!
Can I Freeze Cookie Dough for Later?
Absolutely! You can freeze the cookie dough by scooping it onto a baking sheet and freezing until solid. Then transfer the frozen dough balls to a zip-top bag. When ready to bake, just preheat the oven and bake from frozen, adding a minute or two to the baking time.
