If you’re longing for the kind of cookie that’s irresistibly chewy, plush, and brimming with pockets of melted chocolate, these Soft Batch Chocolate Chip Cookies are a dream come true. This beloved classic is easy enough for a weeknight treat, yet special enough to wow friends and family at any gathering. With their tender centers, lightly golden edges, and deep caramel flavor, they capture everything you could want in a homemade cookie — and just wait until you experience that first warm, gooey bite. These cookies are the ultimate comfort-food indulgence, perfect for those who want bakery-worthy results right from their own kitchen.

Soft Batch Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

Baking Soft Batch Chocolate Chip Cookies is all about simplicity and choosing the right building blocks. Each ingredient plays its own essential role in delivering texture, flavor, and that signature melt-in-your-mouth softness you crave.

All-purpose flour: The sturdy base that creates soft, chewy cookies while maintaining just enough structure.
Baking soda: A dash of this gives the cookies their light lift and prevents them from turning cakey.
Salt: Just enough to balance the sweet and make the chocolate flavors sing.
Unsalted butter (melted and slightly cooled): Melted butter leads to a rich, chewy texture and that irresistible shiny top.
Packed brown sugar: Adds moisture, caramel notes, and helps keep the cookies soft for days.
Granulated sugar: For just the right touch of sweetness and delicate golden edges.
Large egg: Helps bind everything together and achieves that classic cookie consistency.
Egg yolk: Extra richness and chewiness come courtesy of this single yolk.
Vanilla extract: Rounds out the flavor profile—don’t skip it!
Semi-sweet chocolate chips: The star ingredient for melty goodness in every bite; feel free to use your favorite brand or mix-ins for a twist.

How to Make Soft Batch Chocolate Chip Cookies

Step 1: Prep Your Equipment

Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. This little step makes cleanup a breeze and ensures the cookies lift right off, with perfectly crisp edges and tender centers every time.

Step 2: Combine the Dry Ingredients

In a medium bowl, grab a whisk and blend the all-purpose flour, baking soda, and salt together. This helps distribute the leavening and salt evenly so each cookie bakes up just right, never too dense or salty in one spot.

Step 3: Create the Buttery Sugar Mixture

In a large bowl, whisk the melted, slightly cooled unsalted butter with the packed brown sugar and granulated sugar until smooth and glossy. You’re looking for a caramel-like shine—that’s the secret to soft, flavor-packed cookies!

Step 4: Add Eggs and Vanilla

Next, whisk in one large egg, the extra egg yolk, and the vanilla extract. This combo makes the dough ultra-rich and chewy, and that extra yolk is the key to the soft batch chocolate chip cookies experience.

Step 5: Bring Everything Together

Gradually stir in the bowl of dry ingredients until just combined. Don’t overmix—stop when there are just a few streaks of flour left, and you’ll keep your cookies soft and tender instead of tough.

Step 6: Fold in the Chocolate Chips

Switch to a spatula and gently fold in the semi-sweet chocolate chips, making sure they’re evenly distributed so every bite is dotted with melted chocolate pools.

Step 7: Scoop and Bake

Using a cookie scoop or spoon, drop the dough in heaping 2-tablespoon-sized balls, spacing them about 2 inches apart on your prepared trays. Bake for 9 to 11 minutes, just until the edges are golden and the centers are slightly underbaked—they’ll finish setting as they cool.

Step 8: Cool and Enjoy

Let your baked beauties rest on the tray for 5 minutes before moving them to a wire rack. This step helps firm up the centers while keeping everything soft and gooey. Bring out the milk and dig in!

How to Serve Soft Batch Chocolate Chip Cookies

Garnishes

For an extra bakery-fresh look, sprinkle a pinch of flaky sea salt over the warm cookies right out of the oven. It adds sparkle and the perfect salty counterpoint to all that sweetness.

Side Dishes

The classic pairing with these cookies is an ice-cold glass of milk, but they’re also fantastic with hot cocoa, a cup of coffee, or even sandwiched around a scoop of ice cream for dessert heaven.

Creative Ways to Present

Try stacking a few cookies and tying them with ribbon for adorable edible gifts, or arrange them on a platter with fresh berries and chocolate shavings for parties. They even make a swoonworthy base for homemade ice cream sandwiches!

Make Ahead and Storage

Storing Leftovers

Once your Soft Batch Chocolate Chip Cookies have cooled, store them in an airtight container at room temperature. They’ll stay soft and irresistible for up to four days, but good luck making them last that long!

Freezing

You can freeze baked cookies wrapped in foil and tucked in a zip-top bag for up to 2 months. For even fresher taste, portion out dough balls and freeze those instead—just bake straight from the freezer, adding an extra minute or two to the bake time.

Reheating

To restore that just-baked magic, microwave a cookie for 8–10 seconds or pop them in a warm oven for a few minutes. The chocolate chips turn melty again and the cookie becomes soft like it’s newly baked.

FAQs

Can I use salted butter instead of unsalted?

Absolutely! Just reduce the added salt in the recipe by half to account for the saltiness in the butter, and your Soft Batch Chocolate Chip Cookies will still be delicious.

Do I need to chill the dough?

Chilling the dough isn’t absolutely necessary, but if you prefer thicker cookies with slightly less spread, popping the dough in the fridge for 30 minutes does wonders.

What’s the best way to get gooey centers?

The secret is to pull the cookies from the oven when the centers still look a bit shiny and underbaked. They’ll finish cooking on the tray and be perfectly gooey once cooled.

Can I use different types of chocolate chips?

Definitely! Swapping in milk, dark, or even white chocolate chips (or a mix!) will give your Soft Batch Chocolate Chip Cookies a new twist every time.

Why do my cookies turn out flat?

This can happen if your butter is too warm or if you overmix the dough. Let the butter cool slightly after melting and mix only until everything comes together for best results.

Final Thoughts

Bake a batch of these Soft Batch Chocolate Chip Cookies just once, and you’ll have a new go-to treat for every occasion. There’s something so special about a cookie that delivers big flavors and soft, gooey texture no matter when you enjoy it. If you’re after comfort, nostalgia, or simply need a sweet pick-me-up, these cookies are the answer—so grab your ingredients and let the baking begin!

Soft Batch Chocolate Chip Cookies Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 25 minutes
Yield: 20 cookies 1x
Diet: Vegetarian

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Description

Indulge in these Soft Batch Chocolate Chip Cookies with a perfect balance of chewiness and sweetness. These classic cookies are easy to make and will satisfy any cookie craving.

Ingredients

Scale

Dry Ingredients:

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

Wet Ingredients:

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

Add-ins:

1 1/2 cups semi-sweet chocolate chips

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Instructions

Preheat the oven: Preheat the oven to 350°F 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 melted butter, brown sugar, and granulated sugar until smooth. Add egg, egg yolk, and vanilla; mix well.
Blend dry and wet mixtures: Gradually stir in dry ingredients until just combined. Fold in chocolate chips.
Bake: Scoop dough into balls, place on baking sheets, and bake for 9–11 minutes until edges are golden.
Cool: Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.