These Soft-Batch Chocolate Chip Cookies are warm, chewy, and filled with gooey chocolate bits. They are super easy to make and perfect for satisfying those sweet cravings!
Honestly, who can resist a cookie that feels like a hug? I love making a big batch and sharing (or maybe keeping them all for myself). Oops! 😂
What I really enjoy is how soft and fresh they stay for days. Just pop them in a container and you have a delicious treat ready to go whenever you want one!
Key Ingredients & Substitutions
Butter: Unsalted butter is best as you control the salt level. If you’re in a pinch, stick butter can work too, but I recommend unsalted for optimal taste.
Brown Sugar: Light brown sugar adds moisture and a caramel flavor. If you’re out, dark brown sugar works well, or mix granulated sugar with a bit of molasses for a similar effect.
Eggs: Eggs at room temperature mix in better. If you’re vegan or need an egg substitute, consider using ¼ cup unsweetened applesauce or 1 flax egg (1 tbsp flaxseed meal + 2.5 tbsp water).
Flour: All-purpose flour gives the perfect texture, but you can use whole wheat flour for a richer taste. Just keep an eye on consistency, as whole wheat absorbs more moisture.
Chocolate Chips: I love mixing semisweet and dark chocolate chunks for depth. If you prefer milk chocolate or need dairy-free, there are great vegan chocolate options available now.
Why is Avoiding Overmixing Important?
Overmixing cookie dough can lead to tough cookies instead of the soft, chewy texture we love. Here’s how to avoid it:
- Mix just until the ingredients are combined and no flour streaks are visible. The dough can still look a bit lumpy!
- Use a spatula or wooden spoon for gentle folding rather than a mixer to keep everything light.
Taking it easy here can make all the difference, so your cookies come out perfect every time!
How to Make Soft-Batch Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (226g) unsalted butter, melted and slightly cooled
- 1 cup (220g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 2 ¼ cups (280g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups (270g) chocolate chunks or chips (semisweet or dark)
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 10-12 minutes of baking. Once baked, let the cookies cool for a few minutes before enjoying them warm and gooey! Overall, you should have fresh cookies ready in less than 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, get two baking sheets ready by lining them with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup easier.
2. Make the Sugar Mixture:
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and creamy. This helps create the cookie’s lovely texture and sweetness!
3. Add the Eggs and Vanilla:
Add the eggs one at a time, whisking well after each addition to ensure they blend nicely into the butter and sugar mix. Then, stir in the vanilla extract to add flavor to your cookies.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until mixed evenly. This is your dry mixture that will help give structure to the cookies.
5. Mix Dry with Wet Ingredients:
Gradually add the dry ingredients to the wet mixture. Use a spatula to mix gently until just combined. It’s super important to avoid overmixing, as that can make your cookies tough instead of soft and chewy.
6. Fold in the Chocolate:
Now it’s time for the chocolate! Fold in the chocolate chunks or chips, making sure they are evenly distributed throughout the dough. More chocolate means more gooey goodness!
7. Form the Cookies:
Using a cookie scoop or spoon, drop dough balls about 2 tablespoons each onto the prepared baking sheets. Make sure to leave about 2 inches of space between each cookie so they have room to spread out while baking.
8. Bake the Cookies:
Place the baking sheets in the oven and bake for 10-12 minutes. You want the edges to be lightly golden, while the centers should still look soft and slightly underbaked for that perfect chewy texture.
9. Add the Finishing Touch:
As soon as you take the cookies out of the oven, sprinkle each one lightly with flaky sea salt, if you like. This adds a delightful pop of flavor!
10. Cool the Cookies:
Let the cookies cool on the baking sheet for about 5-10 minutes. This helps them set and keeps them soft. After that, carefully transfer them to a wire rack to cool completely.
11. Store Your Cookies:
If you have leftovers (which is unlikely), store your cookies in an airtight container at room temperature. They will stay wonderfully soft for several days, just waiting to be enjoyed!
Enjoy your delicious soft-batch chocolate chip cookies! They are sure to be a hit with family and friends! 🍪💖
Can I Use Margarine Instead of Butter?
Yes, you can use margarine if needed! However, keep in mind that it may alter the flavor slightly. For the best results, choose stick margarine rather than tub margarine for a similar texture.
Can I Freeze the Cookie Dough?
Absolutely! You can scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag. They can be baked from frozen, just add a couple of extra minutes to the baking time!
What If I Don’t Have Brown Sugar?
If you don’t have brown sugar, you can make a quick substitute by mixing granulated sugar with a bit of molasses (1 tablespoon of molasses per cup of sugar). Alternatively, using all granulated sugar will work too, but the cookies might be a bit less chewy.
How to Store Cookies to Keep Them Soft?
Store your cookies in an airtight container at room temperature. To keep them extra soft, you can also add a slice of bread in the container; it will help maintain moisture. Just remove the bread after a couple of days to avoid sogginess.
