Soft Batch Chocolate Chip Cookies




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One bowl, soft batch style 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!

These are the perfect, soft and chewy chocolate chip cookies of your dreams!

One bowl, soft batch style chocolate chip cookies

These Soft Batch Chocolate Chip Cookies are 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.

The perfect soft style chocolate chip cookies!

These are one bowl, 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.

soft and chewy chocolate chip cookies

Perfect Soft Batch Chocolate Chip Cookies

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

Soft Batch Chocolate Chip Cookies
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8 ratings

Yield: makes about 14 cookies

Soft Batch Chocolate Chip Cookies

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

  1. Set the oven to 350F
  2. 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.
  3. Beat in the two sugars until light and fluffy, a couple of minutes.
  4. 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.
  5. 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.
  6. Place on an un-greased cookie sheet, about 2 inches apart.
  7. Bake for 11 minutes. The cookies will be puffy and pale, with just a few cracks starting to be visible along the edges.
  8. 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!

Notes

recipe from Pinch of Yum

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.
  • 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.

 

Don’t forget to pin these perfect Soft Batch Chocolate Chip Cookies!

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49 Comments

  • Reply
    Soft + Chewy Chocolate Chip Cookies ? – Kitchen Full of Cats
    June 9, 2018 at 5:38 pm

    […] Recipe from The View From Great Island. […]

  • Reply
    Anna
    June 2, 2018 at 4:43 pm

    Absolutely delicious!! I love them

    • Reply
      Sue
      June 2, 2018 at 4:58 pm

      Thanks Anna, these are a family fave :)

  • Reply
    Ashley
    May 17, 2018 at 2:04 pm

    I’ve tried your recipe twice and have ended up with a “soupy” dough each time. I want it to work out soooo bad lol I ensured my flour was fluffy/measured accurately. Can you help me? :)

    • Reply
      Sue
      May 17, 2018 at 5:24 pm

      I’m sorry to hear that Ashley ~ if your dough is very wet then definitely add a bit more flour. Maybe your butter was a little higher in moisture, or your egg was a little bigger, but whatever the reason, a little more flour should firm up your dough.

  • Reply
    Madison
    January 2, 2018 at 1:33 pm

    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 :)

    • Reply
      Sue
      January 2, 2018 at 2:50 pm

      Love love love to hear this Madison ~ it’s so nice when you find a recipe that becomes a part of your life like this. If my girls were still at home I’d be making these all the time, too :)

  • Reply
    Alayna
    September 27, 2017 at 8:54 am

    I haven’t made them yet but I know they will be delicious. Im making them for a class hope they like them!

    • Reply
      Sue
      September 27, 2017 at 8:57 am

      These are super yummy Alayna, hope the class agrees!

  • Reply
    Ashley
    September 11, 2017 at 5:36 pm

    Thank you for this recipe! I see that you posted it a few years ago, but I found it recently on pinterest. My husband used to rarely request dessert…until now (to my delight)! We found this recipe a month or so ago and now I’m making these cookies every other week it seems! Thank you for sharing :)

    • Reply
      Sue
      September 11, 2017 at 5:51 pm

      You’re so welcome Ashley, I’m so glad you found it and that it’s giving you such pleasure. You’re going to have to try my variation on this recipe: Soft Batch Oatmeal Cookies.

  • Reply
    Georgiana
    April 27, 2017 at 2:07 am

    Hello, do you have the recipe în grams instead of tablespoons? I have this Kind of tablespoons. Are they good?…. Pfff, I don’t know how to add the pic to my comment. I’ll be back. Thank you.

  • Reply
    Sharon
    April 12, 2017 at 10:22 am

    What can I do to the recipe to make them a little thicker? They look so delicious! I have been looking for a recipe like this for years.
    I am going to make a couple of batches freeze on a cookie sheet then bag then to bake in smaller batches because there is only 2 of us.
    Thank you

  • Reply
    Michaelwftl
    March 13, 2017 at 5:42 pm

    I have had a craving for cookies for a week, and tonight I gave in. I added 1/2 cup chopped walnuts to you scrumptious recipe and they are to die for! Thanks!

    • Reply
      Sue
      March 13, 2017 at 5:47 pm

      I love walnuts, your cookies must have been amazing :)

  • Reply
    Allya
    January 13, 2017 at 6:05 pm

    I Made em….and they were DELICIOUS! Thank you soo much for this wonderful recipe))) It will be saved)))

    • Reply
      Sue
      January 13, 2017 at 6:07 pm

      You’re so welcome Allya <3

  • Reply
    Kuk
    December 31, 2016 at 11:04 pm

    I think i have a medium egg only available. Can i use that?

  • Reply
    lani
    November 8, 2016 at 3:23 pm

    how

    many degrees

    • Reply
      Sue
      November 8, 2016 at 6:35 pm

      It’s 350F Lani.

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