Soft Batch Chocolate Chip Cookies

Soft Batch Chocolate Chip Cookies might be the world’s most perfect dessert. 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 are simply amazing. 

They have a soft and chewy texture with a simple classic chocolate chip flavor. To die for. These are the cookies you make for your kids on the first day of school, wrap up in a care package to send to the child who’s just left for college, or whip up on the weekend…just because. These are cookies that say I love you louder and clearer than almost any other food.

These are the easiest one bowl chocolate chip cookies!

These are low maintenance cookies, 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.

There’s just something about chocolate, specifically in the form of a little chip, that takes almost any dessert recipe over the top. Everyone has their opinion about what chip is best, and I prefer the darkest ones I can find, usually either Nestle Dark or Ghirardelli Bittersweet.

Love chocolate chips? Check out some of my other chocolate-chippy recipes here.

Reader Rave ~

“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

tips for making soft batch cookies:

• 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.

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3.36 from 77 votes

Soft Batch Chocolate Chip Cookies

Soft Batch Chocolate Chip Cookies might be the world's most perfect dessert. Soft, chewy, full of buttery flavor and loaded with chips...trust me, you need these in your life!

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 11 minutes

Yield 14 cookies

Author Sue Moran

Cook ModePrevent your screen from going dark

Ingredients

• 1/2 cup 1 stick, butter
• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup chocolate chips

Instructions

• Set 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 melted.
• Beat in the two sugars until light and fluffy, a couple of minutes.
• Blend in the egg and vanilla, and then stir in the dry ingredients, When the dry ingredients are almost incorporated, go ahead and add the chocolate chips, and continue to mix just until everything is nicely incorporated.
• 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 14 cookies. If yours are smaller or larger, adjust the baking time accordingly.
• Place on an un-greased cookie sheet, about 2 inches apart.
• Bake for 11 minutes. The cookies will be puffy and pale, with just a few cracks starting to be visible along the edges.
• 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 are the boss!

Cook's 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.

 

*The recipe is just barely tweaked from one of my favorite blogs, Pinch of Yum.

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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