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!
Awesome! I love the yummy puff description. 🙂 So glad you tried them and will be making them again!! Happy Holidays!! xo
Wow is all I can say, I followed the recipe exactly as described and they came out perfectly. They even had a yummy puff to them. I will definitely be making these again!
Great to hear Ted! I’m so happy to hear that you will make them again! Nuts would be a great addition for sure! Thank you!
I was wanting a “good “ chocolate chip cookie, but what I got was a great chocolate chip cookie. The recipe was super easy; I did add additional vanilla and I had to extend the baking time to 18 minutes. The cookies are huge and so, so delicious, especially with a cold glass of milk. The next time I believe I will add some nuts. Thank you so much for a great recipe, sincerely Ted Noe.
I’ve been making these for a couple of years now, I just made another batch today. The only thing that I changed was I added double the amount of vanilla. And I used mini chocolate chips. I really love these cookies!!! I’ll continue to be making half of the recipe each time
Check out this link to find out more about High Altitude Baking — Good Rules of Thumb Hope this helps!! Happy Baking Marie!!
Do I need to adjust the recipe for high altitude?
So happy to hear your family approves! That makes my day! thankyou so much Sunshine for your rave review! xo
My family cannot get enough of these. Super easy and foolproof. Every single batch is perfect and never flat.
I love chocolate chip cookies but when I make them they always end up being very flat. Haven’t been able to figure out why. But these came out perfectly and they are delicious! Thank you for my new go-to recipe.
My first batch came out very flat. They tasted delious. I add extra flour to my dough and the next batches were better. I think I ended up with about 3 cups of flour total.
These cookies are fabulous. I did change sugar amounts 3/4 granulated sugar and 3/4 light brown sugar. Also used 1 tsp baking powder in place of baking soda. They came out perfect.
The large cookies are 1/4 cup each. You must be doing a tablespoon per cookie? No worries though! You can always freeze the dough balls if you have any extras and bake them later or freeze them already baked. Happy Holidays Diana!!
Just took out the first batch. I always over cook them but they are delicious, not soft but crunchy. Waiting for the second bath! Question: Yield is 12 large or 24 small and I’m up to 24 now with 2/3’s of the dough left. I’m gonna have cookies forever, yay!
I have had these so many time and saved it in my cChristmas cookie pins. Have you frozen in individual balls to cook later.. i’ve done it before but I can’t remember what recipe and they came out good.
I’m so honored to hear you’re adding these cookies to your favorite list! Thank you so much for trying it!! Happiest of holidays to you!
It’s not a cakey type of cookie as you would find in whoopie pies. They are soft and chewy and not cake-like. It would be up to you to decide if you wanted to use them as a cookie sandwich though! 🙂 You might like this recipe for that. Happy Holidays!!
Are these soft enough to use them as whoopie pies?
I just made this recipe and these cookies were sooo yummy!!! I will definitely be adding this recipe to my favs list!!! ????
These are amazing! Do you have nutrition facts on them?
Great recipe! Definitely recommend!
It sounds like you had too much flour. How did you measure it?
The dough came out really dry- and we followed the recipe exactly. Would’ve added an egg white for more liquid- but we used our last two eggs. Added a bit of milk until the consistency was better. Cookies came out dry, crumbly. Bummed out!
I think they would be fine as bars, but I haven’t tried it myself Jan! If you try it let us know! 🙂
How do you think they would be as a bar instead of cookies.
That’s awesome Kellie! Thank you so much for letting me know!!
These are the best chocolate chip cookies I have ever made! So excited to finally find the perfect recipe!
I totally agree! I am always excited for a cookie recipe that doesn’t require chilling too! Thank you so much Janine!
I’ve tried so many chocolate chip cookie recipes and these are the best!! So easy too, love that I don’t have to chill the dough
My new favorite chocolate chip cookies! They were perfect! Thanks!
They were awesome! Soft on the top and firm on the bottom.. I followed the recipe except I was afraid there would be too much chocolate so I only used 2 cups of chips. They were such a hit with the family I might add the extra cup next time. Thank you!
You can do it either way Ed. Hope you enjoy!
Did you mix the flour, salt, and baking soda before adding it to the wet mix or one at a time into the wet mix?
Weird, maybe it was the butter you used since there are different brands, they could vary, or your dough was way too warm from the butter being too hot? I’m glad they worked out for you, sounds like chilling helped! Thanks Cheyenne!!
I’ve made these cookies once before and they were AMAZING!! I made them a second time & the dough was just too wet no matter how much flour I added. I ended up just putting the dough in the fridge over night & they came out just fine. Maybe I used too much butter?
This is my go to recipe and literally everyone loves them. The perfect chocolate chip cookie!
Wow wow wow
I’ve made cookies for a lot of years, meanly nestles recipe… but yesterday I wanted a different kind of cookie, so I made yours, and wow I LOVE THEM !!
I added some toasted pecans on half of the dough.
A little less butter ( I always find myself using less butter better) and it was perfect!! I’m so in love !! Today I had another one and they are still very soft.
Just one thing my half with just chocolate chip did spread a little, but my pecan half was perfect
Great to hear Diane! I’m glad the were a huge hit and were named ‘crack’ cookies by your daughter. I can’t wait to try them with whole-wheat flour now. Thank you so much for you feedback! xo
I also have used various Chocolate Chip Cookie recipes throughout the years, not always satisfied with the results. Toll House cookies, spread too much, the Crisco recipe was good, but didn’t spread enough, and we’ll, Crisco isn’t that good for you. I made this recipe the other day at my daughter’s with my grandchildren and they were a huge hit! My daughter is calling them ‘Crack ‘ cookies! ???? I used whole wheat flour as that was what my daughter had on hand, and I think they added to the flavor. I am making another batch at home now.vMy ovenbis finicky and I’m using mostly white flour. Anxiosvto see how they turn out. Thanks for this recipe.
I’m so excited to hear that Shelly! Thank you so much for your feedback and experiences and challenges of finding a good chocolate chip cookie recipe, that led you here. 🙂 I’m honored! xo
During this Covid stay at home time I have taken advantage of the extra time at home to find a chocolate chip cookie recipe that I Lille enough to make a second time. Over the years I have made countless recipes and none of them stood out enough to get a repeat. That’s is, until this recipe. It is hands down the best I’ve ever tried and as I type this review I’m waiting on the butter to cool for yet another batch. Thank you for sharing!
By not over-baking them is the key. Hope you enjoy!
Question: what keeps the cookies soft ?
OMG I love the drive by idea! That is the sweetest gesture Deborah. Thank you so much for sharing. xo
The best chocolate chip cookie I have ever had! My children and grandchildren love these cookies so much that I had to make six dozen during the covid-19 lock down and did a “drive by” to put them in their mail boxes. The best.