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If you’ve been searching for the perfect soft batch chocolate chip cookies—thick, buttery, melt-in-your-mouth cookies with gooey chocolate in every bite—this is the recipe you’ll come back to over and over again. These ultra-soft cookies stay tender for days, have that irresistible warm-from-the-oven texture, and deliver the ultimate chocolate chip cookie experience.

Whether you’re baking for family, parties, holidays, or simply craving something sweet, these soft batch cookies deliver pure cookie bliss. One bite and you’ll understand why this recipe is a must-have in every home baker’s collection.

Ingredients

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1–3 tablespoons extra flour (as needed if dough is soft)
• 1 teaspoon baking soda
• ½ teaspoon salt or sea salt

Wet Ingredients

• 14 tablespoons unsalted butter, partially melted and cooled
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract

Add-Ins

• 3 cups chocolate chips (semi-sweet, milk chocolate, dark chocolate, or mixed)

Instructions

1. Prepare baking sheets:
   Preheat oven to 350°F (175°C). Line baking trays with parchment paper or lightly spray with non-stick spray.
2. Partially melt the butter:
   Heat butter until about halfway melted, then let it cool to a soft, creamy texture. This step creates the soft batch texture.
3. Mix the butter and sugars:
   Beat cooled butter with brown sugar and granulated sugar until fluffy and well combined.
4. Add eggs and vanilla:
   Mix in the vanilla extract, then add eggs one at a time until just incorporated.
5. Combine dry ingredients:
   Add flour, baking soda, and salt. Mix on low speed until the dough starts to form.
   • If dough seems too wet, add extra flour 1 tablespoon at a time (do not exceed 3 tablespoons).
6. Fold in chocolate chips:
   Gently mix in all chocolate chips or chunks.
7. Shape the cookie dough:
   Scoop dough using a large cookie scoop (¼ cup each) and place onto the baking sheet.
   Slightly flatten the tops and press extra chocolate chips on top if desired.
8. Bake:
   • Large cookies: 10–12 minutes
   • Small cookies: 8–9 minutes
     Bake one tray at a time for best results. Cookies should look slightly underbaked—they will set as they cool.
9. Cool:
   Let cookies rest on a cooling rack before serving.

Pro Tips

• Don’t over-melt the butter—half melted is ideal for thick, tender cookies.
• Add flour gradually to prevent dry or crumbly dough.
• Chill the dough if it feels too warm; chilled dough spreads less.
• Use mixed chocolate chips for deeper flavor: milk, semi-sweet, and dark.
• Underbake slightly for true soft batch texture.

Why This Recipe Works

• Extra thick and bakery-style consistency
• Soft, gooey center with crisp edges
• Perfect chocolate-to-cookie ratio
• Quick and easy—ready in 20 minutes
• Customizable with endless mix-ins

This is the kind of cookie recipe you’ll guard like a secret because everyone will want it.

Substitutions & Variations

Substitutions

• Butter: Use salted butter and reduce added salt slightly.
• Sugar: Coconut sugar can replace brown sugar.
• Flour: 1:1 gluten-free baking flour works well.

Variations

• Triple Chocolate: Mix milk, dark, and white chocolate chips.
• Nutty Cookies: Add chopped pecans or walnuts.
• Salted Cookie Top: Sprinkle flaky sea salt before baking.
• Stuffed Cookies: Add caramel or hazelnut spread in the center.

Make-Ahead, Storage & Reheating Guide

Make-Ahead

• Prepare the dough and refrigerate for up to 48 hours.
• Freeze scooped dough balls for up to 2 months.

Storage

• Keep baked cookies in an airtight container for 3–4 days.

Freezing

• Freeze baked cookies for up to 30 days.
• Thaw at room temperature before serving.

Reheating

• Warm cookies in the microwave for 6–8 seconds for a gooey, soft texture.

Serving Ideas

• Serve warm with a glass of cold milk
• Add to an ice cream sundae
• Use as the base for cookie ice cream sandwiches
• Gift in cookie boxes for holidays or birthdays
• Serve at parties, bake sales, or potlucks

Nutrition (Per Serving Estimate)

• Calories: 365
• Carbohydrates: 50g
• Protein: 3g
• Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 42mg
• Sugar: 34g
• Fiber: 0.5g
• Sodium: 71mg
• Calcium: 35mg
• Iron: 1mg

Frequently Asked Questions

Why are my cookies spreading too much?

Your butter may be too warm or your dough needs a bit more flour. Chill the dough for 15 minutes before baking.

Can I use only one type of chocolate?

Absolutely! Semi-sweet chocolate works beautifully, but mixed chocolate creates deeper flavor.

Can I double the recipe?

Yes, simply double all ingredients and bake in batches.

Why are my cookies dry?

You may have added too much flour or overbaked them. Remove cookies while the centers still look soft.

These Ultimate Soft Batch Chocolate Chip Cookies deliver everything you love in a classic cookie—soft centers, gooey chocolate, buttery richness, and thick bakery-style texture. They’re simple enough for beginners yet impressive enough for special occasions. Whether you’re baking for a crowd, a celebration, or simply treating yourself, these cookies are guaranteed to become your new go-to recipe.

Make them once, and you’ll understand why people call them pure cookie nirvana.

Ultimate Soft Batch Chocolate Chip Cookies

Make ultra-soft chocolate chip cookies with gooey centers and rich flavor. Perfect bakery-style soft batch cookies in just 20 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 21 minutes mins

Course Dessert

Cuisine American

Servings 18 large cookies

Calories 365 kcal

Ingredients

  

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1-3 tbsp extra flour (as needed if dough is soft)
• 1 tsp baking soda
• ½ tsp salt or sea salt

Wet Ingredients

• 14 tbsp unsalted butter, partially melted and cooled
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp pure vanilla extract

Add-Ins

• 3 cups chocolate chips (semi-sweet, milk chocolate, dark chocolate, or mixed)

Instructions

 

• Prepare baking sheets:

  Preheat oven to 350°F (175°C). Line baking trays with parchment paper or lightly spray with non-stick spray.
• Partially melt the butter:

  Heat butter until about halfway melted, then let it cool to a soft, creamy texture. This step creates the soft batch texture.
• Mix the butter and sugars:

  Beat cooled butter with brown sugar and granulated sugar until fluffy and well combined.
• Add eggs and vanilla:

  Mix in the vanilla extract, then add eggs one at a time until just incorporated.
• Combine dry ingredients:

  Add flour, baking soda, and salt. Mix on low speed until the dough starts to form.

  If dough seems too wet, add extra flour 1 tablespoon at a time (do not exceed 3 tablespoons).
• Fold in chocolate chips:

  Gently mix in all chocolate chips or chunks.
• Shape the cookie dough:

  Scoop dough using a large cookie scoop (¼ cup each) and place onto the baking sheet.Slightly flatten the tops and press extra chocolate chips on top if desired.
• Bake:

  Large cookies: 10–12 minutes

  Small cookies: 8–9 minutesBake one tray at a time for best results. Cookies should look slightly underbaked—they will set as they cool.
• Cool:

  Let cookies rest on a cooling rack before serving.

Notes

• For best texture, avoid overbaking.
• Mixing chocolate varieties adds rich flavor depth.
• Bake one tray at a time for consistent results.

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