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. Hi Yvette! You could as long as you can get the butter and sugars light and fluffy, which might take a lot of muscle power. I recommend using a mixer, but not sure if the texture of the cookie would be the same if you can’t get the butter and sugar light and fluffy doing it the old fashioned way. Hope that helps! 😀

  5. Davina, I wish I could have been there to see the whole thing. If you use cake flour instead of all purpose flour that will give you a cake-like result, or too much liquid, like extra egg or using margarine instead of butter. If you made a change to the sugar by substituting some honey or maple syrup with some of the sugar, that could have an effect. Did you maybe use baking powder instead of baking soda. I would bake them a minute or two longer if you’re not baking long enough. Also, measuring flour correctly might be a factor. Scooping up some flour and sprinkle it into the measuring cup you’re using until it overflows. Then, gently scrape off the top of the cup with a knife, without pressing down. Repeat until you have the right amount of flour for the recipe. I hope you give them another try. 🙂

  6. why my cookies are cake like? What has gone wrong. Did i whip too much air in the butter and sugar mixture?

  8. These cookies are AMAZING!!! I made a double batch and took most of them to my son at work. He’s a deputy and his team throughly enjoyed them. I made one batch as the recipe calls for and the second batch I added pecans OMG!!!

  9. Hi Denise and hubby! Several things come to mind, are you over-baking, is your oven temperature right and did you measure the flour correctly? Also, avoid over-mixing once the flour is added. Any of these can contribute to hard, tough cookies. Hope that helps. For me, I like under-baking just a tad, because the cookies will continue to bake a few minutes after you take them out of the oven, then remove to cooling racks.

    To soften your cookies, you can always add a half a slice of bread to the cookies’ container to help them absorb the moisture of the bread and they will stay fresh and soft for a few days.

  10. Wife and I baked these cookies today and they are great out of the oven. I find they are getting a little hard. Just curious we baked them in an electric oven non convection. She says this is why its hard what could we do diffrent to prevent the cookies from being hard?

  12. THE BEST C.C. COOKIES I HAVE EVER MADE. These are beautiful and absolutely delicious. I have been looking for a really good Chocolate Chip Cookie recipe for several years. These are the best homemade cookies I have ever made. This will definitely be my ONE AND ONLY recipe for Chocolate Chip Cookies. Thank you so much for sharing!

  14. I was really excited to try these after reading all the positive reviews! Unfortunately these fell a bit flat for me and my husband taste-wise. For anyone that likes a salty, buttery cookie–these are not for you. You could definitely tell those 2 TBSP of butter were missing (usually I do 16 instead of 14) and I felt like I needed to add sea salt on top to give it a little kick. The consistency was perfect though. Guess its just a personal preference!

  15. 3 cups any variation of flavors. I am so sorry, I transferred to a new recipe card on my blog recently and that part of the recipe didn’t transfer over and this is one of my popular recipes on the blog. Thank you for bringing it to my attention. 🙂 I hope you love them Rayrya!!!

  16. Hello –

    how many cups Chocolate chips do i need to add. Am trying first time. Just wanted the exact measure. please help !

  18. Do adjustments need to be made for higher altitudes? I feel like no matter what recipe I try my cookies always come out flatter than I want. Can’t wait to try these!

  20. These are the best chocolate chip cookies I have ever made! I went on pinterest comparing a few different recipes and reading reviews to find the perfect soft baked chocolate chip cookies. I’m so happy I chose this one, I will definitely be making these again in the future!

  22. Oh my my, I made these today and these are some of the very best chocolate chip cookies I have ever had! They’re crispy on the outside edges and soft and chewy in the center, and they also have a wonderful buttery flavor! Thank you for sharing your wonderful recipe!

  24. Just have to say, these are literally everyone’s favorite chocolate chip cookies! I’ve been making these frequently over the past year since I first found this recipe on Pinterest. And every single time I make them, everyone raves about them! Haven’t met a person yet who didn’t ask me to make more! Just wanted to say thanks for the awesome recipe, I’ve made them so many times by now I don’t even have to look at the recipe anymore. Thank you again! Best cookies ever!!

  25. Hi Brad! All-purpose flour for this recipe (I updated it for better clarification-Thank you!) You are very welcome and I hope you enjoy them! Merry Christmas!

  26. I’m not much of a baker but I want to be and these cookies look amazing. I know this is a dumb question but what kind of flower do I use in this. Self rising or all purpose? Thanks in advance

  28. this may be a silly question, but is it necessary to put the butter in oven to partially melt? can i just do it in the microwave and stop it when it’s about half melted?

  29. Hannah, if you use a really good gluten-free flour like Blends by Orly or Better Batter Gluten-Free Flour, I think they would be just fine. I am finding the gluten free blends are really great when baking. I have had great success with both of these. 🙂

  30. Hi, just wondering if the flour can be replaced with gf flour or would that alter it? I’m looking for good soft batch cookies to make for my mom, but she’s allergic to gluten :\

  32. To those wondering why their cookie dough was too stickly and the cookies turned out flat…*sometimes* it is the flour you use. I always make mine with BLEACHED all-purpose flour. UNbleached is great for breads and bready type things. My mom-in-love tried to make one of my specialties her son, my husband, loves…BUT she used UNbleached (so many of us bought into the theory that it was “healthier” a few decades back. The same recipe that works beautifully for me turned out so sticky she added more unbleached flour. If she hadn’t they would have turned out flatter, but by adding too much to relieve the stickiness they ended up dry and unappetizing. Just a thought that might help someone 🙂

  34. So is the butter supposed to be melted? Or just softened? From the description, it seems half-melted, while the rest is a warm block of butter?

    Can I replicate this in the microwave? I don’t have a stand mixer, so I’ll have to improvise.

  36. Hello! I just made these cookies and the dough did not turn out but I don’t know what I did wrong. Ha the dough is really soft and is all sorts of sticking to the sides. I did double the batch so I’m not sure if that has anything to do with it. I hope they still turn out alright!

  38. These are seriously the best cookies ever! Every time I make them people rave and ask for the recipe. I’ve made a couple variations in that I do add a bit more flour, 2-4 Tbsp. I also mix up my chocolate chips. I usually get a nice bar of dark chocolate and mix it in with reg semi-sweet. And then I add just a little pinch of sea salt to the top before I bake them. This makes them over the top amazing! (It was my sisters idea:)). Thanks for the awesome recipe. I’ve made them so much I rarely have to look at the recipe anymore:).

  40. I’ve made these before and loved them! I always have used all purpose flour. What if I wanted to substitute white whole wheat flour? What would the measurement be then?

  42. I am a pie and cake baker and never had much luck or interest in cookies. You have changed my life. These are absolutely the best. I have made them twice and they came out perfect and look just like the pictures. I took some to my dog groomer and they were completely gone before I got my bill paid. Thanks so much.

  44. Made this recipe a few times and these are honestly the best chocolate chip cookie I’ve ever eaten. Days later they are fresh and soft… well the few times the make it that far. My family always wants these as a treat

  45. So excited that you and your daughter loved them. Hershey kisses sound delectable in them, Love that idea! 🙂 Rock on Martha (s)!

  46. Just made these cookies with my 8 y/o daughter and we both feel like Martha Stewart right now. The cookies are AWESOME! We followed the directions to the T and they came out PERFECT, soft and chewy with crispy edges! We used 3 tbsp of flour, 2cups of Hershey chocolate chips and 1 cup of Hershey Kisses and I couldn’t have made a better cookie. I ended up making 36 cookies and still had 1/4 of the batter leftover, so I just ended up freezing the rest. This is a great recipe! Thanks for sharing!

  47. Hey Kim, I would think as long as you use a really good gluten free flour, you should be fine. I love Better Batter Gluten Free Flour. As far as high altitude baking, I’m not very familiar with that, but I would definitely chill the dough a good 30 – 60 minutes or more before baking. Here are some tips for high altitude baking that may be very helpful for you from King Arthur Flour: https://www.thebakingchocolatess.com/how-to/

    Hope they work for you Kim!

  49. I’m going to make these cookies at high altitude, above 5000 feet. When I have made other recipes, directions are given for adjustments for high altitude baking. Do you have any adjustments for this recipe? What will happen to the cookies if I don’t make adjustments for high altitude? When I haven’t in the past the cookies are flat.

  50. Thank you Yvonne, I’m so glad you enjoy them and so does everyone else! I totally love your idea of using something other than vanilla. I’m so glad it worked out! Brilliant! You are a genius. 😉

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

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