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 1699 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!

522 Comments

  1. I’ve been making your cookies for a couple years now… you are well overdue many, many thanks! It’s the only chocolate chip cookie recipe I’ll ever use and my most requested item when I’m bringing a dish to a sick friend. They don’t want the dish, just the cookies 😉 Today, I realized a little late that I didn’t have vanilla extract so I used mint instead. It was EXCELLENT and I’ll continue to incorporate that until I remember to buy the vanilla. My family thanks you too! Ha!

  5. I’m already obsessed with the hype over this cookie recipe. Can’t wait to try. Recipes like this one are the reason I keep ingredients on stand by…??????

  7. I made these again that same night and they came out great! I did overcookk them first time and probably over mixed it too. Thank you for the tips!! Everyone love em!

  8. Hosa, that is a bummer!! Ok, adding too much flour is one possibility, other issues could be over-baking or over-mixing the cookie batter, oven temperature. I hope you try it again and these tips help you out. 🙂

  9. Hi!! I made these and they came out extra hard 🙁 not at all ooey gooey like yours! Did I put too much flour?

  11. Could someone please send a copy of this recipe, it’s something horrible trying to locate it. Please and thank you

  12. Your recipe is covered by ads. Too bad because this recipe was seriously the best ever. 🙁

  14. Just made these , they are fantastic, love them. Best batch of chocolate cookies I’ve ever made!!

  16. I’ve been looking for a new chocolate chip cookie recipe and came across this one during my search. I made them today and I have to say I found my new cookie recipe! They are AMAZING. I often struggle with cookies coming out too flat, but I did not have that problem with these at all. I did not melt some of the butter, I just let it get to room temp, and due to time constraints I made the dough a day ahead and put it in the fridge until I was ready to bake them. I made small cookies because I needed them to go a long way, and they took about 7-8 mins, and they came out perfectly! Thank you so much for such a great recipe!

  19. Thank you Bunbunbrown! 😉 My husband bought the Nestle Toll House slice and bake cookies this past week and omg…I am spoiled. Those do not even compare to these cookies. I am so happy you made them and sorry and about the sugar coma! I seem to be in one several times a week. 🙂

  20. Just made these chocolate chip cookies, outstanding !!! I added pecans to the mix so much better than store bought And the 3 ingredient Peanut butter cookies OMG yummy thank you I’ll be in a sugar coma for a while , ha ha

  24. Please can someone send me the recipe it has disappeared from the page and I made them and my family lived them and asked for more? I’m bummed I can’t find it back

  26. Oh my lord, please help! Where did the recipe go? I used to be here on this page, with the photos. These are the best chocolate chip cookies I’ve ever had and I really want to make them again. Can you please post the ingredients and recipe again? Thank you soon much!

  30. OMG!?i use ur basic recipe And use white chocolate ,macadamia and coconut instead of the choc chip and it is the best! Thanks

  31. Jamie, was the butter warm? Because it should be cooled before mixing with other ingredients. And were your baking sheets warm? It sounds like your dough was warm, which would make them spread out. And if you overbeat the butter and sugar, that can also make cookies spread out. Don’t butter your cookie sheet and make sure you are using real butter. I hope something here helps why this happened? 🙁

  32. I just attempted making these and the “dough” was batter. I wish I could post a picture. I had to put them in a muffin pan just to make sure they didn’t spread out into one sheet of cookie. I followed the recipe EXACTLY and even added two tablespoons of extra flour. Some had a crispy top like a pot pie, others boiled over the pan. Not sure what happened.

  34. Simple recipe and delicious! My first batch turned out HUGE! If you want some large cookies this is definitely your go to recipe! <3

  35. Hey Jillian, You’re probably overbaking by just a touch. Bake a minute less and see how that goes for you. You’ll want to take the cookies out when they look a bit underdone, then when they’ve cooled and finished cooking on the sheet they’ll have set properly and still have some chew to them. Hope that works for you!

  36. Hey. I made these aND they came out great, at first. The cookie came out soft and gooey and delicious. Then, after about 20 minutes became hard. Where did I go wrong?

  39. Lucinda,
    Hmm…These should be soft, thick and chewy. Are you measuring your baking soda correctly? Try not to overbeat the egg in the butter/sugar mixture and try adding in the flour gradually. Then I would make a half batch and minus one egg and minus a half cup of flour (yes it it will be wet, because I think there is too much flour in your prepared batch and add to cookie batter, trying to incorporate until just combined.so you can at least save it. Try not to overwork the dough. I wish you luck! The cookies should just be a little golden brown on top. Hope they work out for you girl!

  40. Sorry, I forgot to ask my last question. Is there any way I can doctor this batter and “save” it so I don’t have to throw it away? (Keeping in mind I’ve already mixed in 1 egg.)

  41. Hi! It’s Lucinda again. I’m the one who asked if I needed to sift the flour. I’m in the middle of baking these and have two questions:

    –Mine are not getting brown on top. Any ideas why?
    –I used too much flour in an effort to get the dough to a point where it wasn’t sticking to the side of the bowl and would come together in a ball. 2.5 cups plus 2 tsp was not even close. I am not sure what I’m doing differently here than everyone else. Maybe I melted the butter too much? But it was melted exactly halfway.

    –and so I put 6 in the oven and they turned out too “cakey”.

    –So on the next batch I put into the oven, I added an egg. (Still not getting brown on top, btw.) Was that a good fix? The ones I just put in still seem pretty cakey after 7 min in the oven and are still not close to being cooked through and are still not brown.

    Anything you can add, let me know!

    Many thanks,
    Lucinda

  43. OMG is right, I love this recipe. Every year I look for an awesome soft chewy chocolate chip cookie. I’ve been disappointed so many times until now. It’s perfect. The cookies not only look beautiful but taste every letter of the word. I made 2 double batches and combined into one bowl to chill for 24 hours. I used sea salt and half light brown, half dark brown sugar. I added the extra flour also 2 1/2 Tbsp. The only thing I would do differently is add a little extra vanilla. Thank you for sharing this receipe.

  44. Hi Lauren! Chilling cookie dough controls the cookie from spreading out and concentrates the flavor more. If you freeze, they should be fine, just a little extra minute or two baking. 🙂

  45. Hi! I’m planning to try this recipe this week as it looks awesome! Just wondering, is it better to chill the dough before baking? And if I freeze some to bake again will the cookie’s still turn out as good as yours look? Thanks 🙂

  46. Hey Atks! If I made these gluten-free, I would use Better Batter Gluten Free Flour, same measurements as the recipe calls for. I like the way it tastes and bakes in cookies and bars, when I’ve used it. You can get it on Amazon or maybe your local grocery store. If you use your own gluten-free flour blend, just make sure you add 1 teaspoon of xanthan gum, if it doesn’t have it in the blend. Some blends can be gritty that I’ve used, but I’m no expert on Gluten-free flours and learning about it. I haven’t tried this, but hopefully it works out for you. Thanks for stopping by!

  49. I can’t wait to try these! I’m a novice so two questions: I’m NOT supposed to sift the flour, right? And: I don’t have a mixer — can I just do that step by hand — or would it be better to borrow my neighbor’s mixer and do as the recipe says? Thank you!

4.50 from 1699 votes (1,627 ratings without comment)

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