If you’re a fan of warm, gooey cookies that taste like they just came fresh out of a high-end bakery oven, get ready to meet your new obsession: Soft Batch Chocolate Chip Cookies. This is the treat that strikes that magical balance between a gently crisp edge and a melt-in-your-mouth, unbelievably tender center. Biting into one delivers pools of melty chocolate, a hint of caramel from the brown sugar, and the kind of softness that makes you close your eyes and savor every single crumb. Whether you’re a seasoned baker or just looking for a guarantee of deliciousness, this recipe brings all the bakery vibes right to your kitchen.

Soft Batch Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Soft Batch Chocolate Chip Cookies lies in their simple, essential ingredients. Each item in this lineup has a unique role, working together to deliver that trademark soft texture and rich, classic flavor we all crave in a perfect cookie.

All-purpose flour: The sturdy base that gives structure and just the right amount of chew to the cookies.
Baking soda: Adds lift and ensures your cookies bake up soft and puffy rather than flat.
Salt: Just a touch to balance the sweetness and intensify the flavors.
Unsalted butter, softened: Essential for richness and gives every bite that indulgent, smooth texture.
Brown sugar, packed: For deeper flavor and a moist, bakery-style crumb.
Granulated sugar: Adds sweetness while keeping things balanced and just a bit crisp around the edges.
Cornstarch: The secret to ultra-soft, tender cookies that hold their shape but stay melt-in-your-mouth soft.
Vanilla extract: Accentuates all the classic cookie flavors; don’t skimp on the good stuff here.
Eggs: Bind everything together, adding richness and helping the cookies rise.
Semisweet chocolate chips: The star of the show, studding each cookie with irresistible chocolate puddles.

How to Make Soft Batch Chocolate Chip Cookies

Step 1: Prep Your Baking Sheet and Oven

Start by preheating your oven to 350°F (175°C) so it’s ready when your dough is. Line a large baking sheet with parchment paper. This little step keeps your cookies from sticking and guarantees easy cleanup—plus, it helps the cookies bake evenly!

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, and cornstarch. Thorough mixing here ensures your cookies will have even lift, an impossibly soft chew, and just the right balance of flavors in every bite.

Step 3: Cream the Butter and Sugars

In a larger bowl, use a mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar. Keep beating until the mixture looks light and fluffy—it adds air, tenderness, and that subtle caramel note that sets Soft Batch Chocolate Chip Cookies apart.

Step 4: Add the Wet Ingredients

Next, beat in the eggs and vanilla extract until just combined. Don’t rush this step! When the eggs disappear completely into the dough, you’ll know you’re on the right track for cookies that hold together but stay tender.

Step 5: Bring It All Together

Gradually add your dry ingredient mixture into the wet ingredients, mixing just until everything comes together. Over-mixing is the enemy of soft cookies, so as soon as you’ve got a uniform dough, put that mixer down!

Step 6: Add the Chocolate Chips

Fold in your semisweet chocolate chips with a spatula or wooden spoon, making sure you’re distributing them evenly but not deflating the dough. Each cookie should be absolutely studded with chocolate for maximum flavor.

Step 7: Shape and Bake

Scoop generous tablespoons of dough and place them about 2 inches apart on the prepared baking sheet. Bake for 9–11 minutes—the edges should look set but the centers will look barely baked (trust the process!). This is the secret to Soft Batch Chocolate Chip Cookies that stay soft even after cooling.

Step 8: Cool and Enjoy

Let your cookies cool on the baking sheet for 5 minutes; this helps them set up perfectly before you transfer them to a wire rack to cool completely. Each cookie will emerge perfectly golden, soft, and studded with chocolate.

How to Serve Soft Batch Chocolate Chip Cookies

Garnishes

For a pretty finishing touch, sprinkle each warm cookie with a pinch of flaky sea salt, or gently press a few extra chocolate chips into the tops right when they come out of the oven. This extra flourish makes Soft Batch Chocolate Chip Cookies look bakery-worthy and adds a burst of flavor in every bite.

Side Dishes

The classic partner to these cookies is a cold glass of milk, but don’t stop there. Serve them with espresso, hot chocolate, or use them as a decadent base for ice cream sandwiches. Their soft texture makes them perfect for pairing with creamy, cold desserts or even dunking straight into your favorite warm beverage.

Creative Ways to Present

Stack a tower of Soft Batch Chocolate Chip Cookies and tie them with baker’s twine for a sweet homemade gift. For parties, nestle cookies into parchment-lined baskets or serve them on rustic wooden boards alongside bowls of melted chocolate and fruit for a DIY cookie dunk. You can even crumble them over vanilla ice cream or layer them in a trifle for an unforgettable dessert twist.

Make Ahead and Storage

Storing Leftovers

To keep your Soft Batch Chocolate Chip Cookies delicious for days, store them in an airtight container at room temperature. Slip a slice of sandwich bread into the container with the cookies—this old-school trick helps maintain their softness by absorbing extra moisture.

Freezing

For ultimate cookie convenience, freeze either the baked cookies or the unbaked dough balls. Baked cookies can be frozen in zip-top bags for up to 3 months. To freeze dough, scoop onto a tray and freeze until solid, then transfer to a freezer-safe bag. When the cookie craving hits, bake straight from the freezer (just add a minute or two to the baking time).

Reheating

If you want that freshly-baked warmth, pop cookies in a 300°F (150°C) oven for 3–4 minutes or give them a very quick zap (about 10 seconds) in the microwave. This wakes up the gooey chocolate chips and brings the softness right back to life.

FAQs

Do I really need to use cornstarch in Soft Batch Chocolate Chip Cookies?

Yes! Cornstarch is the not-so-secret ingredient that gives the cookies their famously soft batch texture, without making them cakey. It makes all the difference and is well worth including.

Can I substitute the chocolate chips for another kind?

Absolutely. Feel free to use dark chocolate chunks, milk chocolate, peanut butter chips, or even a combination. Each variety will give your Soft Batch Chocolate Chip Cookies a unique twist, so have fun experimenting.

Why do my cookies sometimes turn out flat?

Flat cookies are usually the result of butter that’s too soft or warm, or not enough flour. Chilling your dough for 30 minutes before baking helps prevent spreading and gives the cookies their signature thickness and softness.

Can I make the dough ahead of time?

Definitely! The dough for Soft Batch Chocolate Chip Cookies can be made a day in advance and kept in the refrigerator. Chilled dough can even enhance the cookie flavor by allowing everything to meld together beautifully.

How do I tell if the cookies are done when the centers still look soft?

Trust the process! The centers should look slightly underbaked when you pull them from the oven. They’ll continue to cook as they cool, ensuring perfectly soft and chewy cookies every time.

Final Thoughts

If you’re searching for a cookie that captures that perfect, straight-from-the-oven softness, these Soft Batch Chocolate Chip Cookies are about to become your new go-to recipe. Whether you’re baking a batch for your family, a party, or simply to satisfy your own sweet tooth, these cookies deliver pure homemade joy. Don’t wait—give them a try and watch them disappear!

Soft Batch Chocolate Chip Cookies Recipe

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4.5 from 19 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 that are chewy, buttery, and loaded with chocolate chips. This easy cookie recipe promises a perfect balance of sweetness and texture, making it a favorite for any occasion.

Ingredients

Scale

Dry Ingredients:

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon cornstarch

Wet Ingredients:

¾ cup unsalted butter, softened
¾ cup brown sugar, packed
¼ cup granulated sugar
2 teaspoons vanilla extract
2 large eggs

Add-ins:

1 ½ cups semisweet chocolate chips

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cornstarch.
Cream wet ingredients: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs and vanilla extract.
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Fold in the chocolate chips.
Bake: Scoop heaping tablespoons of dough onto the prepared baking sheet. Bake for 9–11 minutes, or until the edges are set but the centers still look slightly underbaked.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For even softer cookies, chill the dough for 30 minutes before baking.
You can substitute half the butter with cream cheese for an extra tender texture.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American