These Soft-Batch Chocolate Chip Cookies are like little bites of happiness! With gooey chocolate chips and a tender center, they melt in your mouth.
Honestly, who can resist warm cookies right out of the oven? I like to add a pinch of salt on top for that sweet and salty combo—so good! 🍪
What I love most is how easy they are to make. Just mix, scoop, and bake! Perfect for sharing with friends or enjoying all by yourself when no one is looking! 😉
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter gives you control over the salt in your cookies. If you’re in a pinch, you can use salted butter, but reduce the added salt to 3/4 teaspoon. I love using fresh butter for that creamy texture!
Granulated and Brown Sugar: The combo of both sugars helps create a balance of sweetness and moisture. If you need less sugar, you can cut back on brown sugar or use coconut sugar as a substitute for a different flavor.
All-Purpose Flour: While all-purpose flour works great, you could try using a gluten-free blend if you want a gluten-free version. Just check that it’s a 1:1 blend for the best results!
Chocolate Chips: Semi-sweet chocolate chips are a classic choice, but feel free to use dark chocolate or milk chocolate depending on your taste. Even white chocolate or a mix can be fun!
Flaky Sea Salt: This optional sprinkle at the end adds a delightful contrast. If you don’t have flaky sea salt, a little regular table salt works too. Just use much less, around 1/4 teaspoon!
What’s the Best Way to Keep Cookies Soft and Chewy?
To ensure your cookies are soft and chewy, pay close attention to their baking time. Here are some tips:
- Remove the cookies from the oven while they still look slightly underbaked in the center. They will continue to cook slightly on the baking sheet.
- Flatten the dough balls a bit before baking. This helps create that soft-batch texture.
- Store them in an airtight container. You can also place an apple slice in the container; it helps keep cookies moist!
With these techniques, you’ll have perfect soft-batch cookies every time! Enjoy making these delicious treats!
How to Make Soft-Batch Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups (340g) semi-sweet chocolate chips or chopped chocolate
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and about 10-12 minutes for baking. Just keep in mind you’ll want to let these delicious cookies cool a bit before digging in! Overall, you’re looking at around 30 minutes total to enjoy your sweet treat.
Step-by-Step Instructions:
1. Preheat your Oven:
Start by preheating your oven to 350°F (175°C) while you get everything else ready. Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream Butter and Sugars:
In a large mixing bowl, use a mixer to beat the softened butter, granulated sugar, and brown sugar together. Mix for about 3-4 minutes until the mixture is light and fluffy—this makes your cookies extra tender!
3. Add Eggs and Vanilla:
Add the eggs to the bowl, one at a time, mixing well after each addition. Then, stir in the pure vanilla extract for that yummy flavor!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually mix these dry ingredients into the wet mixture until just combined. Be careful not to overmix; a little lumpiness is okay!
5. Fold in Chocolate Chips:
Now it’s time to add the star of the show! Fold in the semi-sweet chocolate chips or chopped chocolate gently so they’re evenly distributed throughout the dough.
6. Scoop Dough onto Baking Sheets:
Using a medium cookie scoop or tablespoon, drop dough balls onto your prepared baking sheets, making sure to space them about 2 inches apart. For that signature soft-batch look, flatten each dough ball a little with your fingers or the back of a spoon.
7. Bake Your Cookies:
Place the baking sheets in the oven and bake for 10-12 minutes, or just until the edges are set and golden. The centers should look slightly soft and underbaked—this is what keeps them super chewy!
8. Cool and Sprinkle:
Once baked, take the cookies out and, if desired, immediately sprinkle a pinch of flaky sea salt on top. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. Store for Later:
Keep your cookies in an airtight container at room temperature. They’ll stay soft and chewy for up to 5 days—if they last that long!
Now grab a glass of milk and enjoy your irresistibly soft and chewy cookies loaded with melty chocolate! Happy baking!
Can I Use Margarine Instead of Butter?
While you can use margarine in a pinch, it may affect the texture and flavor of your cookies. Butter provides richness and contributes to a softer, chewier texture that’s hard to replicate with margarine.
What’s the Best Way to Thaw Frozen Cookie Dough?
If you’ve frozen the cookie dough, the best way to thaw it is in the refrigerator overnight. If you’re in a hurry, you can bake the cookies directly from frozen; just add an extra minute or two to the baking time!
Can I Use Different Types of Chocolate?
Absolutely! Feel free to mix it up with dark chocolate, milk chocolate, or even white chocolate. You can also add nuts or dried fruit if you want to get creative!
What Should I Do If My Cookies Spread Too Much?
If your cookies spread too much during baking, it could be due to softened butter. Try chilling the dough for about 30 minutes before baking to prevent excessive spreading and achieve that perfect soft-batch texture!
