Ultimate Soft Batch Chocolate Chip Cookie

Introduction

Let’s talk about that cookie. You know the one—soft, thick, gooey in the center, and just the right amount of chewy around the edges. The kind you sneak back for when nobody’s looking. That, my friend, is what we’re making today: the best soft batch chocolate chip cookie you’ll ever bake.

These cookies are dangerously addictive. You’ve been warned. They’re cousins to classics like chewy oatmeal chocolate chip or brown butter toffee cookies—so if you love those, buckle up.

Why We Love These Soft Batch Chocolate Chip Cookies

There’s something deeply nostalgic about biting into a warm cookie that’s soft in the middle and packed with melted chocolate. These are the cookies you imagine your grandma made… if your grandma was a bakery-level wizard with a stand mixer.

• Soft and thick: We’re talking clouds of cookie heaven.
• Chewy with gooey centers: That slightly underbaked magic zone.
• Loaded with chocolate: Not just chocolate chips—chocolate pools.

And hey, making these is way more rewarding than store-bought dough. You control the chew. The chunk. The salt. The vibe.

Ingredients List

Here’s everything you need. Keep it real—use good ingredients, and your cookies will love you back.

• 1 cup unsalted butter (partially melted, then cooled)
• 1 cup granulated sugar
• 1 cup brown sugar (light or dark)
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour (plus 2–4 tablespoons if needed)
• 1 teaspoon baking soda
• ¾ teaspoon salt or flaky sea salt
• 2 cups chocolate chips (mix semi-sweet, milk, dark—your call)

Step-by-Step Instructions

Step 1: Prepare the Oven and Tools Like a Pro

Preheat your oven to 350°F (175°C)—yes, before anything else. Your oven needs to be fully heated to ensure consistent baking.

Line two heavy-duty baking sheets with parchment paper (or silicone mats if you have them). This prevents sticking and helps cookies bake evenly without over-browning on the bottoms.

Optional: If your oven has hot spots, rotate trays halfway through baking or use one tray at a time for best results.

Step 2: Melt, Cool, and Whip That Butter

Partially melt 1 cup of unsalted butter in the microwave or on the stove—stop when it’s about 60% melted, then stir until fully liquefied. This gives you rich flavor and the right fat distribution.

Let the butter cool for about 10–15 minutes until it’s closer to room temp. This is crucial: warm butter makes loose, greasy dough.

Once cooled, whisk it with 1 cup granulated sugar and 1 cup brown sugar until smooth and creamy—about 1 minute by hand or 30 seconds in a mixer.

Step 3: Build Your Dough Base (Wet + Dry)

Add 2 eggs, one at a time, whisking well after each. Toss in 1 tablespoon of vanilla extract for depth and aroma.

In a separate bowl, whisk together:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon salt

Slowly mix the dry ingredients into the wet, about ½ cup at a time. Stop once a soft, sticky dough forms.

If the dough feels too wet or glossy, add 1–4 tablespoons of flour, one spoon at a time. You want dough that holds its shape and doesn’t cling to your fingers.

Step 4: Chocolate Time + Chill (If Needed)

Fold in 2 cups of chocolate chips—semi-sweet, milk, dark, chunks, a mix—whatever your heart desires.

Optional but recommended: if the dough feels warm or loose, refrigerate for 15–20 minutes. Cooler dough spreads less and gives you thicker cookies.

Step 5: Scoop, Bake, and Cool With Care

Use a large cookie scoop (2–3 tablespoons) to portion dough balls and place them 2 inches apart on your prepared trays.

Bake one tray at a time on the center rack for 9–11 minutes, depending on size. Look for just-set edges and soft, pale centers—they’ll continue baking on the tray.

Let cookies cool on the tray for 5 minutes, then transfer to a wire rack. This resting time sets the structure and keeps centers gooey without falling apart.

Tips for Best Results

1. Cool Your Butter

Let melted butter sit for 10–15 minutes until room temp. Warm butter makes greasy, flat cookies.

2. Adjust the Dough

If the dough looks shiny or too sticky, add flour a tablespoon at a time until it’s scoopable and holds its shape.

3. Chill if Needed

Warm dough spreads too much. If it feels soft or your kitchen’s hot, chill it for 15–20 minutes before scooping.

4. Use a Bigger Scoop

A 2–3 tablespoon scoop gives you thick, gooey cookies. Smaller cookies bake faster and can dry out.

5. Finish with Salt

A pinch of flaky sea salt on top before baking enhances the chocolate and balances the sweetness.

Storage and Freezing Instructions

• Room Temp: Airtight container, 3–4 days. They’ll stay soft.
• Freezing Dough: Freeze dough balls for up to 30 days. Bake from frozen—just add 1–2 minutes.
  Related Recipes to Try

Looking for more chocolate chip goodness? Check out these delicious variations:

• Homemade chocolate chip cookie recipe – A classic version that’s always a hit.
• Super moist chocolate chip banana bread – A soft, chocolatey twist for banana bread lovers.
• Gluten-free chocolate chip cookies – Perfect for a no-gluten alternative.
• Crumble chocolate chip cookies – Crunchy edges, soft center—another style worth trying.
• Soft batch chocolate chip cookies recipe – A direct cousin to this recipe with a bakery-style feel.
• Homemade chocolate chip cookies recipe – Try this for a classic homemade twist.

Nutrition Facts (per large cookie)

Best Soft Batch Chocolate Chip Cookie

Print Recipe

Soft, thick, and gooey in the center—these soft batch chocolate chip cookies are dangerously addictive and bakery-worthy right from your kitchen.

• Author: Emilio
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 24 large cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup unsalted butter (partially melted, then cooled)
• 1 cup granulated sugar
• 1 cup brown sugar (light or dark)
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour (plus 2–4 tablespoons if needed)
• 1 teaspoon baking soda
• ¾ teaspoon salt or flaky sea salt
• 2 cups chocolate chips (semi-sweet, milk, dark, or mixed)

Instructions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. Partially melt the butter until about 60% liquefied. Stir and let cool for 10–15 minutes.
3. Whisk cooled butter with granulated and brown sugar until smooth and creamy.
4. Whisk in the eggs one at a time, followed by the vanilla extract.
5. In another bowl, whisk flour, baking soda, and salt together.
6. Gradually mix dry ingredients into the wet mixture until a soft, sticky dough forms.
7. If the dough feels too wet, add 1–4 tablespoons of flour until it holds shape and isn’t sticky.
8. Fold in chocolate chips.
9. If dough feels warm or loose, chill for 15–20 minutes.
10. Scoop 2–3 tablespoon portions onto trays, spaced 2 inches apart.
11. Bake one tray at a time for 9–11 minutes until edges are set and centers look pale and soft.
12. Let cool on tray for 5 minutes, then transfer to wire rack.

Notes

Cool your butter before mixing to avoid flat cookies. Chill dough for thicker cookies. Finish with flaky salt to elevate chocolate flavor.

Nutrition

• Serving Size: 1 large cookie
• Calories: 365 kcal
• Sugar: 34g
• Sodium: 190mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 45mg

Keywords: chocolate chip cookies, soft batch, chewy cookies, dessert, easy cookies

Why You’ll Love These Soft Batch Cookies

FAQ: Best Soft Batch Chocolate Chip Cookie

Closing Encouragement

You’ve just made bakery-style soft batch chocolate chip cookies in your own kitchen. That’s no small feat. Post a photo, tag the love, and share with someone who needs a cookie today. Just don’t be surprised if you become that person—the one everyone begs for cookies.

Want more cozy, crave-worthy bakes? Visit my Pinterest page for all my favorite cookie recipes, baking tips, and sweet inspiration. Let’s keep the oven warm and the chocolate flowing!