Description
Delight in these OMG Soft Batch Chocolate Chip Cookies that boast a melt-in-your-mouth texture with perfectly gooey chocolate chips throughout. This recipe yields irresistibly soft, chewy cookies that are easy to make and guaranteed to satisfy any sweet tooth craving.
Ingredients
Butter Mixture
- 14 tablespoons unsalted butter (softened)
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2½ cups all-purpose flour (plus 2 extra tablespoons if dough is too wet)
- 1 teaspoon baking soda
- ½ teaspoon salt or sea salt
Add-ins
- 3 cups chocolate chips (any variation or chunks)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper or spraying them with non-stick spray to prevent sticking.
- Partially Melt Butter: Soften the butter by microwaving it halfway until partially melted or placing it in a metal bowl inside the preheating oven until half melted. Let it cool to avoid cooking the eggs in the next steps.
- Mix Butter and Sugars: Beat the cooled butter with the granulated and brown sugars until the mixture is light and fluffy, incorporating air to help with cookie texture.
- Add Eggs and Vanilla: Mix in the vanilla extract, then add eggs one at a time, beating thoroughly after each addition to ensure smooth batter.
- Incorporate Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet mixture. Mix on low speed just until combined. If the dough feels too wet or sticky, add additional flour one tablespoon at a time, no more than 3 tablespoons total.
- Fold in Chocolate Chips: Gently fold in the 3 cups of chocolate chips to evenly distribute them without overworking the dough.
- Shape Cookies: Using a ¼ cup scoop for large cookies or 1.5 tablespoons for smaller ones, drop dough onto the prepared baking sheets. Space them adequately to allow spreading. Press the dough slightly and optionally add extra chocolate chips on top for an indulgent look.
- Bake: Bake one tray at a time. For large cookies, bake 10–12 minutes; for small cookies, bake 8–9 minutes. The cookies should be golden around the edges but still soft in the center.
- Cool: Let the cookies cool on a wire rack to firm up and finish setting before storing or serving.
- Store: Keep cookies in an airtight container to maintain their softness and freshness. This recipe yields about 12 large or 24 small cookies.
Notes
- Partial melting of butter helps achieve a soft, chewy texture.
- Add extra flour slowly if dough is too wet; avoid adding too much to keep the softness.
- Pressing extra chocolate chips on top before baking enhances chocolate flavor and appearance.
- Baking one tray at a time ensures even cooking and proper texture.
- Store cookies in an airtight container to maintain softness and freshness for several days.
