Get ready to meet your new baking obsession: Soft Batch Chocolate Chip Cookies. Imagine rich, buttery cookies that stay irresistibly chewy and tender, bursting with pockets of melty chocolate in every bite. Whether you’re baking for a gathering or just craving a comforting classic, these cookies deliver everything you love—the nostalgia of grandma’s kitchen, the aroma that fills your home, and that signature soft texture that keeps people coming back for one more. Satisfyingly thick but never cakey, they’re your ticket to the perfect homemade cookie batch.

Soft Batch Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic of Soft Batch Chocolate Chip Cookies comes down to a handful of pantry staples. Each ingredient shines in its own way, adding to the rich taste, the soft, chewy crumb, and those golden edges that make this recipe so loved.

All-purpose flour: Gives structure while keeping the cookies tender instead of dry.
Baking soda: Lightly leavens the cookies, ensuring they stay puffy and soft.
Salt: Balances the sweetness and enhances the overall flavor profile.
Unsalted butter (melted and slightly cooled): The key player for extra chewiness and that glossy, buttery finish.
Light brown sugar: Adds moisture and rich caramel notes, both crucial for a soft texture.
Granulated sugar: Delivers sweetness and helps give the cookies just the right amount of spread.
Vanilla extract: Infuses warmth and depth into every bite.
Large egg plus 1 egg yolk (room temperature): The extra yolk makes these cookies ultra-soft and chewy.
Semi-sweet chocolate chips: The classic add-in that brings gooey, melty pools of chocolate with each bite.

How to Make Soft Batch Chocolate Chip Cookies

Step 1: Prepare the Baking Sheets and Preheat

Start strong by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This sets the stage for cookies that bake evenly and slide right off—no sticking, no fuss. A well-prepped sheet means you get that coveted soft texture underneath and a lightly golden color on the edges.

Step 2: Whisk the Dry Ingredients

In a medium bowl, combine the flour, baking soda, and salt. Give them a few solid whisks. This step ensures even distribution throughout the dough, so every cookie bakes up beautifully textured and you won’t bite into an unexpected pocket of salt or leavening.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, whisk together the melted (and slightly cooled) butter with both brown and granulated sugars until the mixture looks smooth and glossy. Then stir in the vanilla extract. The melted butter is the not-so-secret trick to achieving those soft, chewable centers that make Soft Batch Chocolate Chip Cookies legendary.

Step 4: Add the Eggs

Next, mix in your egg and that extra egg yolk. Doing this one at a time ensures your dough gets the perfect consistency—thick but not stiff, glossy, and ready to become irresistibly soft cookies. The extra yolk is what truly separates these from ordinary chocolate chip cookies.

Step 5: Blend Wet and Dry Mixtures

Gradually add your dry ingredients to the wet, stirring gently until just combined. Be careful not to over-mix! Minimal mixing keeps your cookies tender and stops them from becoming tough. Trust me, that restraint results in cookies with perfect crumb and texture.

Step 6: Fold in Chocolate Chips

Now it’s time for the best part—chocolate chips! Gently fold in the semi-sweet chocolate chips until they’re evenly distributed. This ensures every cookie is generously studded, so each bite guarantees that gooey, chocolatey moment you crave.

Step 7: Scoop and Shape the Cookies

Using a cookie scoop or two spoons, measure out dough balls about 2 tablespoons each. Space them at least 2 inches apart on your baking sheets; these beauties like to spread just enough as they bake. For restaurant-worthy looks, add a few extra chips on top before baking.

Step 8: Bake to Soft Perfection

Slide the sheets into your preheated oven and bake for 9–11 minutes. Watch for those just-set edges and centers that still look a bit underbaked—this is the magic window for the ultimate soft batch experience. They’ll firm up as they cool, so don’t be tempted to overbake.

Step 9: Cool and Enjoy

Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. This short cooling time lets them finish baking gently and keeps them delightfully soft and chewy. Cue the moment you’ve been waiting for: warm, tender, chocolate-studded cookies fresh from your kitchen!

How to Serve Soft Batch Chocolate Chip Cookies

Garnishes

For a bakery-worthy finish, sprinkle your freshly baked cookies with flaky sea salt while they’re still warm. It amplifies the chocolate flavor and adds that unforgettable sweet-salty touch. If you want to get extra fancy, a drizzle of melted chocolate or a dusting of powdered sugar works wonders for presentation and taste.

Side Dishes

Pair these cookies with a tall glass of cold milk or a cozy mug of hot cocoa for the ultimate comfort treat. If you’re entertaining, serve alongside fresh berries or fruit salad for a pop of color and freshness that balances the richness of the Soft Batch Chocolate Chip Cookies.

Creative Ways to Present

Stack Soft Batch Chocolate Chip Cookies on a cake stand for dramatic effect, or package them in a pretty box for delightful edible gifts. For parties, consider building a DIY cookie sandwich bar with ice cream and a variety of spreads—the soft texture of these cookies makes them perfect for sandwiching.

Make Ahead and Storage

Storing Leftovers

Your Soft Batch Chocolate Chip Cookies will stay deliciously soft for up to 5 days if stored in an airtight container at room temperature. For maximum freshness, layer cookies between sheets of parchment paper to prevent sticking and help retain their plush texture.

Freezing

This dough freezes beautifully! Scoop dough balls, freeze on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. When a cookie craving strikes, just bake a few straight from the freezer—add an extra minute or two to the baking time and enjoy warm, fresh cookies anytime.

Reheating

To make cookies taste fresh-from-the-oven again, warm individual cookies in the microwave for just 8–10 seconds. If reheating several, pop them in a low oven (300°F) for about 3–4 minutes. This brings back their dreamy softness and that irresistible chocolate melt.

FAQs

Why are these called Soft Batch Chocolate Chip Cookies?

The name comes straight from their signature texture: extra-soft, chewy, and melt-in-your-mouth with each bite. A few clever baking tweaks—like extra egg yolk and melted butter—make all the difference!

Can I substitute different types of chocolate?

Absolutely! Swap in dark, milk, or even white chocolate chips. You can also chop your favorite chocolate bar for gooey, uneven pools of chocolate. Get creative and make the cookies your own.

How do I keep my cookies from spreading too much?

If your Soft Batch Chocolate Chip Cookies are spreading thin, make sure your butter is fully cooled before mixing. For extra insurance, chill the dough in the fridge for 30 minutes before baking—especially on warm days.

Can I double the recipe?

Yes, this recipe doubles beautifully! Just use a large bowl for mixing the dough and bake in batches if needed. Fresh, soft cookies for a crowd have never been easier.

What’s the best way to measure flour for this recipe?

For soft cookies, always spoon flour into your measuring cup and level it off with a knife (instead of packing it in). This prevents adding too much flour, which can make your cookies cakey rather than chewy.

Final Thoughts

Nothing beats the joy of pulling a tray of Soft Batch Chocolate Chip Cookies from the oven, knowing they’ll be devoured in no time. If you love soft, chewy, chocolatey perfection, go ahead and give this recipe a try—it may just become your new go-to for every occasion!

Soft Batch Chocolate Chip Cookies Recipe

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4.5 from 6 reviews

Author: admin
Total Time: 25 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in these Soft Batch Chocolate Chip Cookies with a perfectly chewy texture and rich chocolate flavor. These homemade cookies are easy to make and will satisfy any sweet tooth.

Ingredients

Scale

Dry Ingredients:

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

3/4 cup unsalted butter, melted and slightly cooled
1 cup packed light brown sugar
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 large egg plus 1 egg yolk, room temperature

Additional:

1 1/2 cups semi-sweet chocolate chips

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
Combine Wet Ingredients: In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Stir in the vanilla extract, then add the egg and egg yolk, mixing well.
Blend Dry and Wet Mixtures: Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips.
Bake: Scoop dough into balls and place on baking sheets. Bake for 9–11 minutes until edges are set but centers are slightly underbaked.
Cool: Allow cookies to cool on the baking sheet before transferring to a wire rack to cool completely.