Soft Batch Chocolate Chip Cookies! Pure Nirvana
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Soft Batch Chocolate Chip Cookie perfection right here! These delectable, buttery, rich, thick, soft batch cookies loaded with chocolate chips are pure “Nirvana” in this recipe. So irresistible and insanely addictive!
You may love this CopyCat Crumbl Chocolate Chip Cookies Recipe and these National Chocolate Chip Day Cookie Recipes! Can we ever have enough chocolate chip cookie recipes?
Some more of our favorite chocolate chip cookies include these OMG! Soft-Batch Mini M&M & Chocolate Chip Cookies, Ultimate Dark Chocolate Chip Toffee Walnut Cookies, Thick & Chewy Chocolate Emergency Cookies.
Plus, Peanut Butter Butterscotch Chip Cookies, Soft Batch Peanut Butter Chocolate Chip Cookies and our awesome roundup of 25 Rockin’ Chocolate Chip Cookie Recipes (that are Freaking Awesome)!
Why We Love These Soft Batch Chocolate Chip Cookies!
So, let’s talk about the most beloved cookie on the face of the earth! You know…The “Nirvana” of all the cookies in the land! These intoxicating Soft Batch Chocolate Chip Cookies — which are Pure Nirvana!! *Applause-Applause!* Hey! Where’s Lady Gaga when you need her?
Have you never met a chocolate chip cookie that you didn’t like when it was soft batch and gooey warm a few minutes after they were taken out of the oven? That’s when they are the best! Fresh out of the oven! Yum! These Soft Batch Chocolate Chip Cookies are the bomb de la bombs of the cookie universe! Just wait until you taste them!
These are thick, soft, chewy and loaded with lots of delectable chocolate chips. Give it a try! This recipe is perfect for when you’re craving that super, soft texture in a cookie.
Ingredients You Need
- unsalted butter
- granulated sugar
- brown sugar
- eggs
- vanilla extract
- all-purpose flour + a few extra tablespoons
- baking soda
- salt or sea salt
- chocolate chips ( any variation of chocolate chips or chocolate chunks)
Instructions How to Make The Best Soft Batch Chocolate Chip Cookies Recipe
- Preheat the oven to 350 and line a few trays with parchment paper or spray with non-stick spray.
- In a metal bowl, place the butter inside the bowl and place in the preheating oven. Leave it just for a few minutes, until the butter starts to melt around the outside (approximately ½ of the butter melted). Take out of oven to cool. (You could also partially melt in the microwave.)
- Once the butter has cooled, add both sugars and beat with a mixer until light and fluffy.
- Add the vanilla and eggs, beating between each addition just until mixed.
- Add the flour, baking soda and salt or sea salt and beat on a low speed, just until combined. If you find that the dough is wet, you probably need a little more flour.
- If needed, add more flour, a tablespoon at a time, until the dough starts coming together to start forming a ball and not sticking to the sides of the bowl as much.
- I added 2 extra tablespoons of flour to the 2 ½ cups flour – if you use over 3 tablespoons, it’s too much.
- Fold in the chocolate chips until just incorporated.
- Use an ice cream or cookie scoop (¼ cup for large, 1.5 tablespoons for medium) and drop the dough onto the prepared baking sheets, allowing room for spreading. Pat down cookies just a little and press additional chocolate chips on top of cookie dough if desired.
- Bake one tray of cookies at a time, for 10-12 minutes for large, 8-9 for small. Don’t over-bake and allow to cool on wire rack.
- Makes 1 dozen large or 2 dozen small cookies.
- Store cookies in airtight container.
Tips for Making the Best Soft Batch Chocolate Chip Cookies Recipe
- The secret to making these cookies absolutely the best they can be is to melt the butter partially and then let it come back to room temperature. Using hot melted butter just doesn’t work the same way as the cooled, soft-solid room temperature butter, so it takes just a little patience, but soooo worth it!
- You could also partially melt the butter in the microwave, just keep an eye on it while partially melting.
- When in doubt, you can add a little flour to the dough, especially since we are using melted butter. Look for the dough to pull away from the sides of the bowl just slightly, until your dough is soft and dry to the touch and pulls into a large dough ball at the center of the bowl when you’re mixing it.
- Assuming you have enough flour, sometimes when you bake the first batch, you may get flatter cookies than you were wanting, especially if your dough is a little warm. In that case, try refrigerating or freezing the dough until it’s more firm to help it stay together better.
- Make ’em big! 1/4 cup cookie dough scoop will always be just enough cookie to feel like you had a couple, when in reality, you had one large cookie and it sounds better than two! Also, it will obviously be a bigger, thicker cookie!
Store cookies in an airtight container at room temperature for 3-4 days.
Freezing Cookies
Freeze baked cookies in an airtight container or zip-top bag for up to 30 days and thaw at room temperature.
More Awesome Cookies with Chocolate Chips!
- “Phenomenal” Milk Chocolate Chip Peanut Butter Cookies
- Top 10 Chocolate Chip Cookies
- Jumbo Soft Batch M&M Cookies
- Milk Chocolate Chip Toffee Pecan Cookies
- Butter Pecan Chocolate Chip Cookies
- 1 Dough – 3 Kinds of Chocolate Cookies for the Holidays!
- 20 Best Vegan Chocolate Chip Cookie Recipes @ Vegan Daily Meal
Enjoy these Chocolate Pecan Brownies, Apple Butter Spice Cake, this Chocolate Brownie Mousse Cream Pie and Easy Dreamy Oreo Chocolate Cream Pie as well!
OMG Soft Batch Chocolate Chip Cookies! Pure Nirvana!
Ingredients
OMG Soft Batch Chocolate Chip Cookies! Pure Nirvana!
- 14 tablespoons unsalted butter softened
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour + a few extra tablespoons, see ** in directions below--I used 2 extra tablespoons
- 1 teaspoon baking soda
- ½ teaspoon salt or sea salt
- 3 cups chocolate chips ( any variation of chocolate chips or chocolate chunks)
Instructions
OMG Soft Batch Chocolate Chip Cookies! Pure Nirvana!
- Preheat the oven to 350 and line a few trays with baking paper or spray with non-stick spray.
- 2 ways to partially melt better. Place in microwave and partially melt halfway (watch to not melt completely) or use a a metal bowl, place the butter inside the bowl and place in the preheating oven. Leave it just for a few minutes, until the butter starts to melt around the outside (approx 1/2 of the butter melted). Take out of oven to cool.
- Once the butter has cooled down, add both sugars and beat with a mixer until light and fluffy.
- Add the vanilla and eggs, beating between each addition just until mixed.
- Add the flour, baking soda and salt or sea salt and beat on a low speed, just until combined. If you find that the dough is wet, you probably need a little more flour.
- **If needed, add more flour, a tablespoon at a time, until the dough starts coming together to start forming a ball and not sticking to the sides of the bowl as much. I added 2 extra tablespoons of flour to the 2 1/2 cups flour - if you use over 3 tablespoons, it's too much.
- Fold in the chocolate chips until just incorporated.
- Use an ice cream or cookie scoop (1/4 cup for large, 1.5 tablespoons for medium) and drop the dough onto the prepared baking sheets, allowing room for spreading. Pat down cookies just a little and press additional chocolate chips on top of cookie dough if desired.
- Bake one tray of cookies at a time, for 10-12 minutes for large, 8-9 for small. Don't over-bake and allow to cool on wire rack.
- Makes 1 dozen large or 2 dozen small cookies.
- Store cookies in air-tight container.
Notes
I used 1 cup Ghirardelli Semi-Sweet Chocolate Chips, 1 cup Ghirardelli Milk Chocolate Chips, and 1 cup 60% Ghirardelli Cacao Bittersweet Chocolate Chips in my recipe.
Nutrition
Love Gluten Free? Check out Purely Amazing Flour Gluten Free Recipes!
Margarine is softer and more oily than butter, so you don’t get that good buttery flavor. Originally, all recipes called for butter, then margarine came out and it was and is cheaper in cost than butter, but the end product is better made with real butter. Butter is healthier too.
So a few key pointers if you are planning on using margarine. Don’t use diet, low fat or whipped margarines. They are full of air and water and will make the cookies either break apart, become oily, spread and thin out while baking. If you are using margarine, use 80% vegetable oil or more. And they texture and taste won’t be the same, but they won’t be the worst cookies you ever had.
And one more thing. I would not use margarine in shortbread or sugar cookie types. Hope that helps?
That’s awesome Becky! I’m glad you got your go-to recipe and could change it up to something you really love. You are so welcome and Happy Holidays to you and yours! 🙂
Thank you so much Jenn! So happy you tried it and love it as much as I do! Happy Holidays to you and yours! 🙂
Would it make a big difference if I used margarine vs butter..thanks in advance
Wow! Ok I just made these. AMAZING! I did switch the amounts on the white and brown sugar. Also used salted butter and omitted the salt. I also used one bag of chips because I like a little less chips in my cookies. I doubled the recipe and ended up with 50 cookies. This is the ONLY chocolate chip cookie recipe I will ever use from now on! Thank you so much for sharing! Merry Christmas everyone!
Omg…so I was looking for a new go-to choc chip cookie recipe, and came across this one. I am so glad I did. Thanks for a fantastic recipe!
I always just used the recipe on the choc chip bag and was going to try it with that. But your recipe looks like it is much better! So I am def going to try it your way! Thanks for sharing! Merry Christmas!
Hi Becky,
Yes I have used it in recipes before. It works sometimes depending on the recipe and the ingredients that are being used. Are you looking specifically to change a recipe to try this?
These look amazing! I read somewhere that if you use corn starch instead of baking powder or soda it also helps make the cookies soft and chewy. Have you ever tried that or know if it works?
Yes, using more brown sugar in the recipe, your cookies will be softer and thicker and have a pronounced butterscotch flavor. Using more white sugar, the cookies tend to be flatter, chewier or crispier. I like the way you think! 😉 Thanks so much for stopping by! Happy Baking!
Hi Candace! There are 8 tablespoons on in each stick of butter, so 2 sticks of butter minus 2 tablespoons. There should be lines on your butter sticks that measure it for you. Does that help? 🙂
Could I do 1 cup of brown sugar and only half a cup of granted sugar to make them extra soft? Or would that change the way they come out or the taste?
Silly question I’m sure, but if I’m using stick butter how much would 14tbsp be? I tried to Google but didn’t find a direct answer! I’d love to try these tonight 😉
RIDICULOUS!!! I hear ya! So glad you love them too! 🙂 Happy Holidays Jenny!
Oh yea Beth! I love that ‘sweet and salty’ thang! 🙂 Yum!!! Let us all know how it turned out! Thanks for stopping by and Happy Baking! 🙂
Made these with my 8 year old daughter this morning, all I have to say is RIDICULOUS!!!!!!! I have never made choc chip cookies that good ever!
I’m definitely trying these! Do you think you could add pretzel pieces to this recipe?
So glad you enjoyed them, I like your version too! 🙂
very good cookies i made them tonight and turned out amazing i used white choc chips and dark brown sugar very good will make they again i got 4 doz out of the batch
I’m so glad they turned out so well and it’s the Best Chocolate Chip Cookie recipe! 🙂 Thanks so much for stopping by! Happy Holidays!
Best chocolate chip cookie recipe!! I made these tonight and they turned out PERFECT! Thank you!!
Make all your cookies using a cookie scoop or roll them into balls, so they are all the same size and lay them out on a cookie sheet and let them freeze. Once frozen, then put them all in a freezer ziplock bag and use them as I need them. Most frozen cookies will need an extra minute or two in the oven. Otherwise, prepping and baking the cookies is exactly the same as in the recipe. 🙂 Thanks for stopping by!
Could these cookies be frozen and what’s the best way? Thank you.
Yes, you could,the only thing is they won’t spread out as much as non-refrigerated dough, but they should be fine. You might have to make them an extra minute or two, but don’t overbake them, we like them soft! 🙂 Happy Thanksgiving Deanna!
Can I refrigerate the cookie batter and bake them the next day?
Darlene, I’m so glad you enjoyed it, they are amazing!! And 10 times in two weeks? OMG…that’s gotta be like a record or something! Did you bake them for pleasure? 🙂 Did you share?
Best recipe. Ever. I just let the butter and eggs come to room temp. We have made these about 10 times in the last two weeks!
Hi Holly! I made the larger cookies, but it depends, if you want larger cookies using a large cookie or ice cream scooper, you sould get 12. If you want smaller cookies, double or 24. Hope that helps!:) Happy Baking!
I cannot wait to try these! Does this recipe yield only one dozen cookies?? Responding to Hannah on October 27, never use wax paper in the oven. Don’t confuse wax paper with parchment paper. Parchment can go in the oven and be used several times over.
Thank you Emily! Yes, you would have to half all of the ingredients, and that’s really cool you are becoming obsessed with baking. I love it and sampling and sharing, of course, is always rewarding. Keep on bakin’! 🙂
i love this website! its actually amazing! I’m becoming baking obsessed now! my question is if i only wanted to make 6 cookies would i have to half all the ingredients even the baking soda?? :S
Hi Hannah! Awe! 🙂 I’m so glad you shared your experience and it went very well with the baking of the cookies and you are enjoying them! Thank you so much for posting!
Always try new things off pint rest, 9/10 times they are a fail on my end. NOT THIS TIME! I thoroughly enjoy baking and never eat what I bake, that DID NOT apply with these, I already ate 3/6. They were so moist and perfect. I baked mine for 11 min and my size scoop was a rather large TBLS.. I put on wax paper, was so afraid it would catch on fire bc it was smoking in my oven. Hope this helps someone else. So bake away and enjoy. Gota go get another soft cookie. (licks lips)
Hi Sharndell,
No, I did not chill mine, but if your dough is warm and melty, I would definitely chill it prior, because your cookies will spread before they begin to set up. 🙂 Hope that helps? Happy Baking!
Should the Cookie Dough chill (1hr in refrigerator) prior to baking?
Hi Jen! Absolutely! Thanks for stopping by! If it’s going to be more than 24 hours, I would make cookie dough balls and freeze them. But they never got that far. 🙂
Hi! Can this dough be refrigerated overnight?
Humbled and honored! Thank you so much for the feature! Wootwoot! 🙂
Hi Ashley! I used light brown sugar and changed the recipe to reflect that. You can use either, they both contain molasses, so the dark brown sugar has a slightly more complex flavor, while the light brown sugar is more delicate. Thanks for stopping by and Happy Baking!
Hi Debbie! I used 2 Tablespoons of flour. It should be a really soft dough, but not sticking to sides of bowl. I think 1 – 2 Tablespoons is a good ratio for this recipe. I’m glad they turned out, you could give it another try though with less flour and you are welcome for the recipe! Keep on bakin! 🙂
I just took a batch out of the oven, they look delicious. I used four tablespoons of flour. Just wondering how many do you use? After tasting I think I should have used less flour, still taste good. Thank you for the recipe.
Is it light brown or dark brown sugar?
Kristi, you can use salt or sea salt. I used sea salt when I made them and thanks for pointing that out. 🙂 I changed it to show you could use either. I hope you enjoy the cookies! 🙂 Happy Baking!
Step 6. Mentions sea salt, but it’s not in the ingredient list. Is sea salt required? Looking forward to making these!
If you use only white sugar, the cookies will be more crispy than chewy. They will be little lighter in color, and have just a touch less flavor. They might not store as well and may crumble apart, but they will still be good. Hope that helps! 🙂
You could also use this recipe if you don’t have brown sugar: 1/2 cup white sugar plus one tablespoon of molasses for 1/2 cup brown sugar
Can I use all granulated sugar?
Awesome! I’m so glad you liked them! 🙂
OMG these cookies came out soooo great nice fluffy bs soft… Thxs
If you use salted butter, just omit the salt in the recipe. 🙂 Enjoy!
do i have to use unsalted butter? what if i use regular salted butter?