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!
Thank you so much Sarah for commenting. I am so happy your family approved and with smiles! 🙂 Great to hear! xo
Great recipe! It was a winner in our house! I have the pickiest kids and husband when it comes to food and they all approved with smiles.
Hi Michelle! I’m wondering if you forgot the salt? This recipe uses unsalted butter and the salt would enhance the cookies bring out the nice buttery flavor or did you use a different butter? Also, it may have had an effect on the cookies, since the butter was melted, but not sure. 🙂 Thanks so much for loving the cookies though! That’s so awesome!! xo
Here’s a weird question…I make these all the time and they are by far the BEST chocolate chip cookie recipe for me. Today I made them and put the butter in oven, got distracted and totally forgot about it so when I realized it I pulled it out and it was completely melted and not quite bubbling but I heard sizzle sounds. I let it cool completely and made the cookies. They look amazing but there is no flavour 🙁 Does melted butter lose it’s flavour? It is really weird.
Awesome! I’m so glad you tried them again Leaha! Thanks you so much!
I LOVE these cookies. I’ve made them more then id like to admit. The first time im not sure how I messed them up so I tried again and they were great. I think it had to do with my baking time. I also use only 2 cups of chocolate chips now. Thank you so much for sharing this recipe.
Thank you so much Chey! Perfectly described! 🙂 I’m so happy!!
The best chocolate chip cookies I’m ever made! Soft chewey fluffy cookies!
I used the unsalted butter and followed the recipe but my family said something was missing from the taste. So I reccomend the salted butter. These cookies did turn out chewy and gooey.
Hi Nikki! Yes you can. Just add a minute or two to your baking time. Thank you so much and I’m so glad everyone loves it! Merry Christmas!!
These are everyone’s favorite cookie I make now! I get asked for them on the repeat! Can I refrigerate the dough to make the next day? Thank you!
Hi Maritza! Thank you so much for the rave review! I’m so happy you will be making it again! 🙂 Happy Holidays! xo
Oh my sweet Jesus! These cookies are absolutely delicious. I made a small change, one I didn’t add the extra flour (it wasn’t needed) I added a little more vanilla extract and a bit more butter. They’re perfect. Thanks for the recipe, will be making it again.
I’m so happy to hear that Patty! Thank you so much for letting me know. Happy Holidays!
Awesome recipe but looking at other similar ones that added 2 teaspoons of cornstarch I did too and they are wonderful these will be my go to recipe
This is my favorite chocolate chip cookie recipe! Soft cookies are my favorite and these are wonderfully soft and chewy. Thanks for sharing!
Hi Teng – 198.5 grams and you are welcome!
How many grams is 14 tablespoons of butter? Thanks
You are so sweet Sandy! That makes me so happy that you did leave a review and that you share my recipes! That is the sweetest! Thank you so much my dear!
I just have to say, I’ve been making these cookies for the last 2 years and I can’t believe I’m just now leaving a review! This is my go to chocolate chip cookie recipe.. The absolute best! Every time I make these cookies I always make sure to print out a few of your recipes because people always ask! Thank you for perfecting the best chocolate chip cookie, ever!
There is 8 tablespoons in a stick of butter, so 2 sticks minus 2 tablespoons. 🙂
How many sticks of butter is 14 tbsp? Tia!
Ash I’m so glad they were a hit! Thanks so much for the rating and kind words! xo
I made this recipe and made almost 45 (what I would call) medium cookies. All very chewy and soft. The recipe said it would make 24! I’m not complaining though, I did chill the dough and had to increase the baking time to about 12-15 minutes per batch. All in all, super yummy and huge hit!
Hi Ashley,
I’ve never used a pampered chef stone cookie sheet, but since it’s a different kind of baking pan, I’m thinking it’s baking them differently than a metal baking sheet would and give a few minutes to set up after you pull them out of the oven before transferring them off the pan. Hope that helps some. Thank you for trying it, I hope you try them again and thank you so much for visiting! 🙂
I meant to say. I use a pampered chef stone cookie sheet and they always crumble when removing them. Anyway around that?
Are use a stone pan what is the secret for getting them off the pan and them not falling apart?
No changes, except the timing of baking. 🙂 Enjoy!!
Are there any changes to the recipe if you’re going to make a cookie cake instead of small cookies?
Hi Jennifer, no it’s not to soften it. Hope you enjoy!! 🙂
Hi. I noticed the ingredients says to use softened butter but the recipe says to put the butter in the oven? Is this to soften it? Just wondering if I could leave it out to soften or if it needed to go in the oven.
Thanks!
I made these today and received the comment they were the best chocolate chip cookies ever! I did “giant” cookies, (I weighed out the dough balls to be 75grams each), and I reversed the amounts of white and brown sugar. Yummy!
Quinn, sorry to hear that!! Were all the ingredients measured correctly? How did you measure your flour? It sounds like you didn’t measure correctly and or over-measured. Here’s the correct way below, but for more information, see Flour Basics & How to Measure Flour here. https://www.thebakingchocolatess.com/flour-basics-how-to-measure-flour/
Fluff up the flour.
Lightly spoon the flour into your dry-cup measurement, without packing it down.
Scrape off the excess with a straight edge by using the handle of a spoon or knife.
(Dipping the cup into the flour will cause the flour to be packed down and will result in too much flour in your recipe.)
Hope that helps and you give it a try again. 🙂
Hi, not to be rude but these did turn out ! I was wondering if you could tell me what I did wrong! after I mixed all the dough it was so crumbly,i mad the balls and the cookies turned a pale white almost tasted like really floured banic any advice for next time ? 🙁
Hi Jeanette! Because hot melted butter just doesn’t work the same way as the cooled, soft-solid room temperature butter for this recipe. So glad you are going to make these! 🙂
I am going to make these tomorrow. But why do you partially melt butter in oven just to have them cool down again?
I’m so glad they worked out for you Kacie! Yay! Just bake them an extra minute or two, that should give them a golden brown color, but be careful not to overbake, unless you want a crunchy cookie, which are totally good too! Thank you for adding it to the keeper list! Wootwoot! 😀
Just baked these and they are SO delicious. Mine are not the golden color of yours, but more white? The two extra tablespoons of flour worked perfectly for me. I try out different cookie recipes frequently and I am adding this one to my “keeper” list! Delicious!
I must say these are phenomenal! I have been baking for 30 years and these are the best chocolate chip cookies I’ve ever had! My kids loved these and my husband said “perfection”. Thank you for sharing the recipe!