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

  4. My 8 year old son and I just made these and they turned out awesome!!! So easy as well! !
    Thanks for sharing had lots of fun!!!!!

  6. These turned out fabulously! I heated the butter half way in the microwave, used salted butter and added 1/8 tsp of salt. Next time I think I will use half semi-sweet choc. chips and half milk chocolate and up the salt to 1/4tsp. This is my new favorite chocolate chip recipe. Thanks!

  8. Hi…I am just making these cookies…and boy oh boy…they are amazing!!! This is a MUST GO TO !!! Thanks….

  9. Hi Kim,
    Sure you can, but depending how much you cocoa powder you add in, take out as much in the flour. I have found over-mixing these or having too much of the butter melted can cause the cookies to not be as thick. I would probably do 1/2 to 2/3 cup cocoa, but I would love to hear how they turn out! Happy baking and thanks so much for stopping by and letting me know about your cookies. 🙂

  10. This is an awesome recipe, mine didn’t come out as thick as yours. But it was still delicious! Do you think that it would work if I add cocoa powder and it would be double chocolate chip cookie?

    Thanks,
    Kim

  11. Hi Jonnie, if I was in a pinch, I would omit the baking soda and and reduce the salt to 1/4 teaspoon or omit it all together and see? I hope it works out for you. 🙂 I’m so glad you love the cookies! 🙂 Happy Baking!

  12. Hi! Love your cookies! Made them about a dozen times and get tons of requests for them. I only have self rising flour. Can i use it? If so, what do I need to omit/add/replace?

  13. 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 too much butter being melted or overmixing the cookie dough. This is one that you just want to mix the wet and dry ingredients until just incorporated. Here’s a link to some more tips on cookie baking:https://www.thebakingchocolatess.com/how-to-baking-perfect-cookie-tips/

    I hope you give it a try again. 🙂 Thanks so much for stopping by!

  14. Hi! I made these over the weekend and they came out flat as pancakes 🙁 🙁 Trying to figure out where I went wrong. I followed the ingredients/instructions as listed. Do you think I needed to add even more flour? I was nervous because I used as much as you (2 1/2 cups plus the 2 tablespoons) and thought if I kept adding more the cookies would taste too flour-y??? They look amazing and I’m so bummed I didn’t get it right!

  15. Hi Marianne, sorry I’m just getting to you. I would think you could? Maybe after baking freeze them and then package them and send them to give them some estended life. I’m sure once they get there they won’t last long. 🙂

  19. I made these cookies on yesterday. These are really good. I did tweek the recipe some. I used equal amounts of brown sugar and granulated sugar. Though I like chocolate chips, I think it’s too many (just my personal preference). I used a combo of semi sweet and milk chocolate. I’m going to make these again but I’m going to decrease the chips some and replace with some type of nut. Overall this is a very good recipe. By the way, I used an ice cream scoop for this recipe and I got 24 cookies out of it.

  20. These were the easiest and the best chocolate chip cookies I’ve ever made! Melting the butter in the oven made them so easy to beat using the mixer. My least favorite part of making chocolate chip cookies is trying to beat sticks of butter!

    I will even admit, in making these pre-coffee, I left out the baking soda! They still came out large and chewy and not flat at all! Thank you for sharing your recipe!

  21. OMG! I thought I had found the best chocolate chip recipe a few weeks ago…..then I found this one. These cookies are AMAZING!! Thank you for sharing this!

  23. I thought I had found the ultimate chocolate chip cookie recipe a couple of weeks ago……then I found this one…..OMG! These are AMAZING! Thank you so much for this recipe!!

  24. Hi Kim, several things could be the cause for flat cookies. Did you melt too much of the butter? Was the cookie dough warm? Chilling the dough for a bit might help. 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. You could do 3/4 cup white sugar, 3/4 brown sugar instead? Hope one of these help you out Kim! 🙂

  26. Thanks so much for the quick reply! I actually went ahead and followed the above recipe as is and they turned out good. But I was afraid to cook them under 350 degrees since I have past experiences of over mixing (which I tried not to this time, lol) so I baked them under 325 for about 11-12 min. They didn’t turn out as crispy on the outside like yours, but they will do. However I only cooked half the batch immediately after I mixed. I froze the rest as I usually have good results a day after they are frozen. So we shall see maybe later this week and next time I plan to bake them at 350 so they might be crispier on the outside. (Note: I even swapped amount of brown sugar versus white sugar to make them thicker, but they did come out a little flatter. Hoping freezing the rest of the dough will solve this as well, lol). Thanks again for this wonderful, yummy recipe and advise! Happy Easter!

  27. Hi Diane, You can just use softened butter or do the partial melted butter as mentioned in the recipe, both will turn out. The cookie will be soft regardless unless you overbake it. If you melt too much of the butter, the cookies come out flat and don’t overmix. I hope they turn out for you, they are delish! 🙂 Happy Easter!

  28. I am excited to try this recipe, but I have some questions about the butter. If it is softened at room temp is it necessary to melt it more in the preheated oven? What will happen if I just use the softened butter and not melt it? Will it be less softer cookies? These cookies looks so yummy I hope the turn out right.

  32. Gee, can I come over? Sounds like an awesome, decadent cookie buffet going on over there and I’m missing it. 🙂 Yum! Have a couple for me! Yes and to each his own…I’m good with that. Thanks so much for posting about your experience and all those combinations of cookies…wow! You’ve got some really good combos there. Keep on baking!

  33. Ok I made those Divine Cookies lastnight and basically seperated the dough into diff bowls so my Hubby could have a as he calls them Freezer Cookie Buffett lol most of us like them warm with a glass of milk RIGHT!!! Not my Hub.. Straight out of the freezer with Coffee to each his own!! So I did chocolate cherry chips, dark mini’s….thats1 # 2 is Butterscotch & marshmellow, milk chocolate..#3 is your cookie my Favorite and 4 is yours again adding these Giant Rasins we have here and there the Buffet Thankyou

  34. Alyssa, I think it would be ok to use it. I don’t know how much it would change the texture? I wouldn’t think too much. Let me know if you do use it how it works out? Happy Baking@

  37. Just made this recipe and it’s so great! Cookies look exactly like they do in the picture and they are very soft and chewy… I will be making this over and over, Thanks!!

  38. I am a bake-a-/cook-a-holic, but the one thing I have never been able to master is making the perfect chocolate chip cookie, and I have to tell you that when I used this recipe I did indeed FINALLY make the perfect chocolate chip cookie! I can’t tell you how thrilled I am! Thanks for your saving recipe!

  39. Thanks Jackie, I know what you mean…those cookies are addicting. 🙂 I don’t know about using a toaster oven I don’t own one, but thanks for the feedback for those that do use one. I’m just so glad you enjoyed them more than anything. Have a great week!

  40. Also, I baked mine in the toaster oven. So, maybe thats why they came out a little flatter than expected. Still delicious though! If you use the toaster oven, I baked them on 170 degrees for 11-15 minutes or until golden brown around the edges. Enjoy!

  41. Just made these last night! They are so amazing. I have already eaten 6 cookies in 2 days…. this could be bad! After adding the flour, plus 4 more tbs.- the dough was still a little sticky, but they turned out great once they were cooked. Mine came out a much flatter than shown in the picture. Regardless, they taste delicious!

  43. Made these yesterday. They were not overly sweet which I enjoyed. I added m&m’s and mini semi sweet chips. Thanks for the recipe, my family loves hem

  46. Made these last night and they are the “bomb”. They are so good, chewy and moist. Terrific!

  47. Hi… I am baking today and am excited to try these cookies! Cookies tend to go very fast in my home! So I just need to know if this recipe would still work if I doubled it? Thx

  50. Hailee, several things could have happened. If your dough was melty warm, that could be a factor. (If your dough is that way, you should chill it.) Did you melt the butter too much or was it hot/warm when you added it to the recipe? Butter conducts heat more quickly than other fats and in this case it needs to be cooled when you mix it with the sugars. Did you over-mix the cookie dough? Doing so will incorporate too much air into the dough, resulting in flat, spread out cookies as well. Also check your oven temperature with an oven thermometer to make sure it is running at the correct temperature. Make sure you let the cookie sheets cool between batches. Putting the dough on hot or very warm cookie sheets will affect the baking time and spreading. Did any of these apply to your issue? I am so sorry they didn’t turn out for you Hailee. I hope you give it another shot. 🙂 It is always nice to figure out why something didn’t work out. Hopefully this helps. Let me know if you figure it out?

    You could also check out ‘Other Cookie Tips’ @ https://www.thebakingchocolatess.com/how-to-baking-perfect-cookie-tips/

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

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