Soft-Batch Chocolate Chip Cookies are like little pillows of joy! These cookies are super soft and chewy, filled with lots of gooey chocolate chips that melt in your mouth.
Who could resist these delicious bites? I love snacking on them right out of the oven, and they’re perfect for sharing…or not! Who am I kidding, I usually keep them all to myself! 😂
Making these cookies is a breeze! Just mix, scoop, and bake. They are the ultimate treat for any sweet tooth, and I always have a batch ready for friends and family. Trust me, they won’t last long!
Key Ingredients & Substitutions
Butter: Unsalted butter is ideal for this recipe. It allows you to control the saltiness. If you’re in a pinch, you can use salted butter; just skip the added salt in the recipe.
Sugars: This recipe calls for both granulated and brown sugar. For a richer flavor, use dark brown sugar, or you can substitute with coconut sugar for a healthier option, which works well too.
Eggs: Large eggs help bind ingredients and add moisture. If you’re vegan or allergic to eggs, try using flaxseed meal (1 tablespoon of flaxseed mixed with 3 tablespoons water per egg) as a substitute.
Flour: All-purpose flour provides the right structure. If you’re gluten-free, a gluten-free flour blend can often be substituted, but ensure it contains xanthan gum for best results.
Chocolate Chips: While semisweet chips are classic, feel free to mix things up! Milk chocolate or dark chocolate chips add different levels of sweetness. You can even use chopped chocolate for a more gourmet touch.
How Can I Ensure My Cookies Stay Soft and Chewy?
Key to soft and chewy cookies is not overbaking them! You’ll want to pull them from the oven while they’re still soft in the center. They’ll finish cooking on the baking sheet.
- Set your timer and keep a close eye during the last few minutes—look for edges that are just turning golden.
- Don’t skip chilling the dough if you have time! It helps the flavors meld and prevents spread when baking.
- Using more brown sugar than white adds moisture, which contributes to the softness.
These tips will help you achieve those melt-in-your-mouth cookies that everyone loves! Enjoy baking!
Soft-Batch Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar (light or dark)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- Sea salt flakes, for sprinkling (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 10-12 minutes to bake. Be sure to allow some extra time for cooling too. So, in total, expect around 30-40 minutes before you can sink your teeth into these delightful cookies!
Step-by-Step Instructions:
1. Preheat and Prep:
Start by preheating your oven to 350°F (175°C). While it heats up, line your baking sheets with parchment paper or silicone baking mats to prevent sticking. This will make cleanup a breeze!
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use an electric mixer to cream them together until the mixture is light and fluffy, which takes about 3-4 minutes.
3. Add the Eggs and Vanilla:
Crack in the eggs, adding them one at a time while mixing well after each addition. Then, stir in the 2 teaspoons of vanilla extract until everything is well combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Mixing the dry ingredients separately helps to ensure even distribution.
5. Mix Wet and Dry Ingredients:
Gradually add the dry mixture into the wet mixture, mixing just until combined. Be careful not to overmix! This keeps your cookies soft and chewy.
6. Fold in the Chocolate Chips:
Gently fold in the 2 cups of chocolate chips until they’re evenly distributed throughout the dough. If you’re feeling adventurous, you can mix in some nuts or other add-ins!
7. Scoop the Dough:
Using a spoon or cookie scoop, scoop large spoonfuls (about 2 tablespoons per cookie) of dough onto your prepared baking sheets. Make sure to leave about 2 inches between each scoop for spreading.
8. Bake the Cookies:
Pop them into the preheated oven and bake for 10-12 minutes. You’re looking for slightly golden edges while the centers remain soft. Remember, they’ll continue to cook a bit after you remove them!
9. Season and Cool:
Once out of the oven, sprinkle the warm cookies lightly with sea salt flakes if you like. Allow them to cool on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack to cool completely.
10. Enjoy!
Finally, grab a glass of milk or your favorite beverage and dig into your delicious, soft-batch chocolate chip cookies! Enjoy every gooey bite!
This recipe makes rich, moist cookies that stay soft-batch style. They’re perfect for any occasion and sure to become a favorite in your recipe collection!
Can I Use Margarine Instead of Butter?
Yes, you can substitute margarine for butter in this recipe. Just make sure to use sticks rather than spreadable margarine for the best results, as it has a higher water content which could affect the cookie texture.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them in a sealed bag for up to 3 months. Just make sure to let them thaw at room temperature before enjoying!
Can I Make the Dough Ahead of Time?
Absolutely! You can make the dough ahead of time and refrigerate it for up to 72 hours. Just cover it tightly with plastic wrap. You can also freeze the dough in scoop-sized portions and bake them straight from the freezer, adding a minute or two to the baking time.
What Can I Substitute for Eggs?
If you need an egg substitute, you can use 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water for each egg. Let it sit for about 5 minutes to thicken before adding it to the mix for the same binding effect!
