Soft Batch Chocolate Chip Cookies might be the world’s most perfect cookie. Soft, chewy, full of buttery flavor and loaded with chips…trust me, you need this chocolate chip cookie recipe in your life!
These soft batch chocolate chip cookies have a plush chewy texture with a simple classic chocolate chip flavor. These are the cookies you make on the first day of school, you wrap up in a care package to bring to a sick friend, or send to a kid who’s off at college. These are the cookies you bring to the office, make for your holiday cookie platter, or whip up on the weekend…just because. These are cookies that say I love you louder and clearer than almost any other food on the planet.
Pretty much all chocolate chip cookie recipes use basically the same ingredients, but somehow they take on all kinds of different personalities!
- Thin and Crispy Chocolate Chip Cookies
- DoubleTree Chocolate Chip Cookie Recipe
- Buckwheat Cardamom Chocolate Chip Cookies
- Mini Chocolate Chip Cookies
- The “Chipless” Chocolate Chip Cookie Recipe
- Perfect Chocolate Chip Cookie Bars
- Olive Oil Chocolate Chunk Cookies
- Flourless Peanut Butter Chocolate Chip Cookies
it doesn’t get better than one bowl chocolate chip cookies!
These soft batch chocolate chip cookies are low maintenance, just the way I like them. There’s no waiting for butter to come to room temperature, no extra dishes to wash, no greasing the cookie pan, no chilling the dough. This recipe makes the process of baking warm homemade cookies almost ridiculously easy.
- butter
- you can use salted or unsalted. I use salted and I add a bit of extra salt ~ it really makes a difference in these cookies.
- white sugar + brown sugar
- the brown sugar helps keep the cookies soft and gives them a nice ‘chew’.
- egg
- all purpose flour
- baking soda
- baking soda requires an acidic ingredient to react with, and in this recipe that is the brown sugar.
- salt
- as usual salt is pretty important to the flavor of these cookies.
- vanilla
- chocolate chips
- I have big feelings about this 🙂 I like dark chocolate, although I can get into milk chocolate when I’m in the mood. As far as dark chocolate chips go, I personally love Nestle Dark Chocolate Morsels. They’re creamy, have real chocolate flavor, plus they’re nice and big. (Ghirardelli Bittersweet are also great.)
what you can expect from soft batch chocolate chip cookies
These are large, plush, soft chocolate chip cookies. They’re not crisp on the outside, but I wouldn’t call them cake-y. These cookies have a gutsy chew and a It isn’t the kind of cookie you reach for seconds and thirds ~ one cookie satisfies, and I really like that.
Chocolate chip desserts are a personnel favorite. I’m not sure why, but of all the desserts I make, I find chocolate chip cookies, bars, brownies, etc., to be the most hard to resist. Love chocolate chips too?
Check out some of my other chocolate-chip recipes here
soft batch chocolate chip cookie tips
- Be sure your oven is at the correct temperature. An inexpensive oven thermometer is a good investment, I look at mine every time I’m about to put something into the oven. It saves a lot of frustration.
- Measure your flour accurately. The easiest way to do this is to fluff the flour first, and then scoop it and lightly level off with your finger.
- Use a cookie scoop ~ it’s easiest way to make sure cookies are of uniform size, and therefore cook evenly. I have them in several sizes, and used my 1 7/8 inch scoop for these large cookies.
- Invest in decent (not necessarily expensive) cookie pans, like these. I find uninsulated aluminum pans work best.
- Save a few extra chocolate chips aside, and pop them in on the tops of your cookie dough balls, before baking. You’ll get that ‘chocked full of chips’ look, if you care about that sort of thing, 😉
- Don’t over cook, this is particularly important with soft cookies. I found that 11 minutes was perfect. They will look puffy and pale but will shrivel down as they cool. One of the hallmarks of a soft cookie is that it is pale, not golden, so don’t go by color to judge baking time. If you’re going for soft cookies, err on the side of under-baking. Over cooking = crunchy cookies.
- I like to rap my baking sheet sharply on a hard surface just after removing from the oven. This deflates the puffed cookies a bit to make them even more appealing.
you want to know…
Can I make these cookies gluten free?
- Yes, use a good quality gf baking mix in place of the all purpose flour. Make sure your blend works in a 1:1 ratio with regular flour. Of course you can always make my Flourless Almond Butter Chocolate Chip Cookies, or Flourless Peanut Butter Chocolate Chip Cookies!
Can these cookies be made vegan?
- To make vegan soft batch chocolate chip cookies you’ll need to use vegan butter or vegetable shortening. You’ll also need an egg replacer: use one formulated for baking recipes like Bob’s Red Mill. You’ll also need vegan chocolate chips ~ Nestle makes one, here.
Do soft batch chocolate chip cookies freeze well?
- Yes, they freeze super well. Make sure they’re completely cool before freezing. You can also freeze the scooped balls of dough. Pull them out and bake as your cravings dictate.
What if I want crunchy cookies?
- Try my Thin and Crispy Chocolate Chip Cookies, they’re fan faves!
How can I make these cookies healthier?
- Chocolate chip cookies aren’t known for their health benefits, but there are a few things you can do to make them more nutritious.
- Try using all or part whole wheat flour. Whole wheat is available as white whole wheat flour and whole wheat pastry flour as well. White whole wheat flour has the same nutritional benefits as regular whole wheat flour but with a milder flavor and lighter color. Whole wheat pastry flour yields a tender crumb in baked goods like these cookies. All types of ww flour will boost the nutrition in your cookies.
- You can also experiment with part buckwheat flour for a healthy nutty flavor.
- Try subbing olive oil for the butter ~ see my Olive Oil Chocolate Chunk Cookies.
Featured comment:
Ever since I found and made your recipe I fell in love! Everyone I share these cookies with raves about them. They store so well too. As an added bonus my husband’s eyes light up every time I tell him I’m baking these cookies! I’ve made this recipe dozens of times ( double batches too!) and they always come out perfect. Thank you for the recipe 🙂
Madison
Soft Batch Chocolate Chip Cookies
Sink your teeth into the softest, most decadent chocolate chip cookies. Soft batch chocolate chip cookies are simply the best!
Servings: 12 cookies
Equipment
- electric beaters optional but helpful
- 1 7/8 – 2 inch cookie or ice cream scoop
Ingredients
- 1/2 cup butter
- 1/2 cup white sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups all purpose flour
- 1 cup chocolate chips, plus more for popping into the tops of the cookies before baking.
Instructions
- Preheat the oven to 350F.
- Cut the butter into tablespoon pieces and put in a large microwave safe mixing bowl. Microwave for about 3-40 seconds until it's mostly but not completely melted.
- Beat in the two sugars until light and fluffy, a couple of minutes.
- Blend in the egg and vanilla, and then the baking soda and salt. With your mixer on low, blend in the flour. When the flour is almost incorporated, go ahead and add the chocolate chips. Switch to a silicone spoonula and continue to fold everything together just until evenly mixed. Don't over mix your cookie batter, but do make sure everything is blended in.
- I use a 1 7/8 cookie scoop to scoop up the dough, and then roll it in my hands to make a round ball. You should have enough dough for about 12-14 cookies. If yours are smaller or larger, adjust the baking time accordingly. Note: I like to pop in a few extra chips on the top side of my balls of dough. This gives the baked cookies that chock full of chips look.
- Place on an un-greased cookie sheet, about 3 inches apart. Don't crowd your pan, it's better to bake your cookies in batches.
- Bake for 11 minutes. The cookies will be puffy and pale, with just a few cracks starting to be visible along the edges. I like to sharply rap the baking sheet on a hard surface immediately after it comes out of the oven. This deflates the puffed cookies a bit.
- Let cool on the pan a few minutes and then move to a rack. Dig in while they are warm, or wait for them to cool, you're the boss!
Notes
- Be sure your oven is at the correct temperature. An inexpensive oven thermometer is a good investment, I look at mine every time I’m about to put something into the oven. It saves a lot of frustration.
- Measure your flour accurately. The easiest way to do this is to fluff the flour first, and then scoop it and lightly level off with your finger.
- The easiest way to make sure cookies are of uniform size, and therefore cook evenly, is to use a cookie scoop. I have them in several sizes, and used my 1 7/8 inch scoop for these large cookies.
- Invest in decent (not necessarily expensive) cookie pans, like these.
- Save a few extra chocolate chips aside, and pop them in on the tops of your cookie balls, before baking. You’ll get that ‘chocked full of chips’ look, if you care about that sort of thing, 😉
- Don’t over cook, this is particularly important with soft cookies. I found that 11 minutes was perfect. They will look puffy and pale but will shrivel down as they cool. One of the hallmarks of a soft cookie is that it is pale, not golden, so don’t go by color to judge baking time. If you’re going for soft cookies, err on the side of under-baking. Over cooking = crunchy cookies.
Nutrition
Calories: 257 kcal · Carbohydrates: 34 g · Protein: 2 g · Fat: 13 g · Saturated Fat: 8 g · Polyunsaturated Fat: 0.4 g · Monounsaturated Fat: 2 g · Trans Fat: 0.3 g · Cholesterol: 36 mg · Sodium: 163 mg · Potassium: 75 mg · Fiber: 0.4 g · Sugar: 21 g · Vitamin A: 259 IU · Calcium: 22 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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These cookies were so soft and delicious! The kiddos polished them off so fast I need to make a double batch next time.
Absolutely double the recipe!
Quick and easy chocolate chip cookies, lovely tender crumb, and a breeze to whip up!
I love how quick they are, too!
This chocolate chip cookie looks amazingly delicious. Love a soft cookie!
What I especially love about these is that they’re soft but not cakey. Kinda perfect 🙂
Soft, sweet and delicious! This is the perfect cookie recipe.
Amen.
I have been using this recipe for years. We love these cookies.
I’m so glad Sadie, this post is due for updated photos, I think I’ll put it on my list…yum!
It’s me again.
Just an update – it’s now 2022, 5 years since I first tried this recipe, a pandemic and a cross country move later this is STILL hands down the best cookie recipe! Making it for the neighbors as I write this.
Oh I love this Madison, thanks so much for coming back and letting us know!