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.
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 minutesSmall 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.