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?

soft batch chocolate chip cookies recipe

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)!

chocolate chip cookies recipe

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.

soft batch chocolate chip cookies recipe

Ingredients You Need

Soft Batch Chocolate Chip Cookies! Pure Nirvana recipe

Instructions How to Make The Best Soft Batch Chocolate Chip Cookies Recipe

  1. Preheat the oven to 350 and line a few trays with parchment paper or spray with non-stick spray.
  2. 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.)
  3. Once the butter has cooled, add both sugars and beat with a mixer until light and fluffy.
  4. Add the vanilla and eggs, beating between each addition just until mixed.
  5. 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.
  6. 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.
  7. I added 2 extra tablespoons of flour to the 2 ½ cups flour – if you use over 3 tablespoons, it’s too much. 
  8. Fold in the chocolate chips until just incorporated.
  9. 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.
  10. 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.
  11. Makes 1 dozen large or 2 dozen small cookies.
  12. Store cookies in airtight container.

Soft Batch Chocolate Chip Cookies! Pure Nirvana

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!

Storing Cookies 

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.

Soft Batch Chocolate Chip Cookies! Pure Nirvana!

Best Soft Batch chocolate chip cookies
So are you ready for the most beloved delectable, buttery, rich, thick, soft-batch chocolate chip cookie recipe ever, ever? Let’s get on with it!!   Happy Baking! It’s. hard. to. stop. right?
Soft Batch Chocolate Chip Cookies! Pure Nirvana!

OMG Soft Batch Chocolate Chip Cookies! Pure Nirvana!

Kim Lange
Delectable, insane, buttery, rich, thick, soft-batch chocolate chip cookies are pure "Nirvana". You won't want to miss out on these!
4.50 from 1700 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Servings 18 Large Cookies
Calories 365 kcal

Ingredients
 
 

OMG Soft Batch Chocolate Chip Cookies! Pure Nirvana!

US Customary - Metric

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

Enjoy!
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

Calories: 365kcalCarbohydrates: 50gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 42mgSodium: 71mgPotassium: 122mgFiber: 0.5gSugar: 34gVitamin A: 299IUCalcium: 35mgIron: 1mg
Keyword chocolate chip, cookies, soft batch cookies
Tried This Recipe?Let us know how it was by commenting below!

Love Gluten Free?  Check out Purely Amazing Flour Gluten Free Recipes!

Hi! I'm Kim! As you may know, I'm cookie, brownie and chocolate obsessed! You'll find hundreds of decadent and healthy dessert recipes to choose from here! So, let's bake something easy and never forget the chocolate!

524 Comments

  1. So I just made these cookies (they are actually in the oven right now) and they are totally flat and super thin.. What a bummer! What happened?

  3. It’s your own personal preference, I use non-stick spray, parchment paper and silpats. I think cookies come out the same for the most part. Others might have different experiences. Sometimes if it’s an older baking sheet, it might leave a sticky residue, that might make the cookies a smidge browner on the bottom. Hope that helped some Megan.

  10. A really good cookie recipe, but my “large” cookies took about 20 minutes to bake. Other than that, this is one of the best cookie recipes i’ve came across. Extremely happy it.

  14. I live at high altitude in Colorado Springs how could I variate this recipe to best suite me? Thanks for any help 🙂

  16. Thank you, ChocolaTess. I will definitely try them again…although they were flat as pancakes, people loved them! Yay! I did wonder if I mixed until fluffy…I thought it seemed fluffy, but that’s where my limited cooking/baking knowledge hurts me. They looked so promising on the cookie sheet when raw…they weren’t so sticky that I couldn’t make an easy ball with the cookie scoop (when chilled though) but then in the oven they just went flat as can be. It’s definitely me and not the recipe…I just wish I knew where I was going wrong.

  17. A couple minutes at least, before transferring to a wire rack. Oven temps vary, so it could be you need to add on a minute or two and depending on how big you made them can result in how long to bake. If they are too gooey, put them back in a for a couple more minutes. A little gooey is fine, they continue firming up after taking them out of the oven. It’s just your own personal preference. Hope that helps! 🙂

  18. Hi Dara, sorry, I’m get getting back to you now. A couple of things I would retry is to make sure the butter and sugar is light and fluffly when you mix it to incorporate air into the batter. Having air bubbles will make your cookies light and fluffy as the air bubbles expand in the heat. Another thing I would retry is after you have added in all the flour, do not over-mix, just mix until it’s combined. Over-mixing makes it more sticky and flour contains gluten which the more you mix it the more it develop and makes cookies tough. I hope that helps Dara! 🙂 You got this!

  19. How long should I let them cool for. Also when I baked mine for 9 minutes it was still a little gooey in the middle.

  20. Please help me troubleshoot…I am not very much of a baker but I try. It seems that almost always my dough is too sticky even thought I THINK I’m following directions meticulously. I had to add 6 extra tablespoons of flour to make the dough not stick to the sides and it was still too sticky so I chilled it. My cookies look like crepes. I left the butter out overnight but it was still fairly hard so I put it on the oven like the directions for a very brief time and then I did not add the sugar until it was room temp. I can’t think of any reason other than the butter that my dough would be so sticky but it was definitely not warm when I began mixing. Any ideas? Am I over-mixing perhaps? I was so looking forward to this recipe being successful and I’m SO tired of flat cookies.

  22. This is the holy grail of all chocolate chip cookie recipes! They’re so soft & fluffy and just all around delicious! Everyone in my family loves them & asked for batches of their own to take home. Thank you so much for sharing!

  26. This is seriously the best choc chip cookie recipe I have EVER tried! I’ve tried many different “best” recipes but none have wowed me. This one was perfect, I will never make any other recipe again. Thank you!

  29. Megan, you can do it either way, but i did bake mine without parchment paper and used non-stick spray on a baking sheet. Did they turn out ok?

  30. I did this exactly like you did but i baked mone on parchment paper and they looked nothing like yours 🙁 was it because of the parchment paper 🙁

  32. OMG I just made this recipe tonight & my family LOVED it especially my 2 little girls. Each cookie is slightly crunchy on the outside w/ a moist & chocolatey inside. Next time I will add nuts to 1/2 the batch for a variety. I will be making this recipe from this day forward.

  34. just made these tonight for dear hubby and he’s about to have a cookie hangover! He loved this recipe. Thanks for sharing!

  37. Tried this recipe tonight. My kids lived them. One of the best chocolate chip cookie recipes I have tried. It made almost 4 dozen cookies!

  39. Hi Juju! They are soft, chewy and chocolatey! I think it’s the best soft-batch cookie out there if that’s what you are going for. Happy New Year to you and yours! 🙂

  40. Jo’Ann, that sounds like a shake-up over there, 26 years! It is a great recipe, I’m so happy that this version is yours now, sorry. No not really…;) That’s got to be the best story related to these cookies. I’m interested to know what cookie recipe you were using. I’m weird like that. 🙂 Happy New Year to you and yours!

  42. When I use a cookie scoop for my small cookies, I do 11 minutes and they are light brown on the bottom and NOT golden brown like yours on top. But, EVERYBODY loves them! I have been making my chocolate cookies for 26 years that everybody loved. But, your variation beat out mine!! Thank you! Your version is now mine.

  44. WOW! im sitting here eating my first cookie from this recipe so gooooood! iv never been able to make chocolate chip cookies they come out hard. these were lightly brown underneath and around the edges and soft and gooey on the inside soooo yummy! KEEPER!

  45. Jacqueline, sorry they turned flat but still good. 🙂 Whenever I have that ‘flat’ issue, it’s either because I need to chill my dough a little, or need to add a little more flour. And it could have something to do with the butter being too melted. So many different things can affect a cookie dough! Boo! Anyways, I do wish you and yours a very Merry Christmas & New Year!

  47. I made these cookies for our local police department. They turned out very flat but were still chewy and delicious! Thank you for the recipe!! Merry Christmas!

  48. Definitely the best cookies I’ve made from scratch and the only cooked I’ll be making from now on…so so delicious

  50. OMG thank you so much for this recipe❤️❤️ I will add it to my recipe book , it is so delicious and easy to make. ❤️❤️

4.50 from 1700 votes (1,627 ratings without comment)

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