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!
I’m not sure, if you do, let us know! I know applesauce works well in pumpkin cookies though!
Can I substitute the eggs with applesauce?
These are amazing and so rich
Glad to hear Judy! Thank you so much for your feedback! xo
My first dozen didn’t brown at all and looked too pale. They almost didn’t look like they were done but they were delicious. I turned oven up to 375 for next batch and baked for 8 minutes. They were slightly brown around the edge and still soft inside. Absolutely delicious! I will definitely make these again.
Thank you so much for the high review. I’m so glad you love them! xo
I have made these several times, they are the best chocolate chip cookies ever!!
Hi Monica, either the butter wasn’t cooled enough when you added the other ingredients, so anytime your dough is a little warm, it will cause spreading out and if your baking sheets are warm as well, that will cause them to flatten out some. Chilling the dough can help the dough from spreading out too. Hope this helps. xo
Hi! My fiance loved the way these turned out. However, mine came out just a tad flat. I didn’t use the extra flour, and I’m wondering if that’s the reason. Any advice?
I’m so glad to hear this. That is so cool to hear more requests for the cookies. Thank you for that and I’m so excited they were your granddaughter’s request for her birthday! Love the idea of adding the cocoa powder and why not? I’m all about the chocolate! xo
These are my go to cookies! I have added 1/2 cup cocoa powder also to make chocolate chocolate cookies or chocolate peanut butter cookies. My granddaughter asked for these for her birthday to take to school. They raved about them!! The staff wanted the recipe and the kids asked that I make them again for snack time. Thank you! Thank you!
Yay! I love underbaking them too like you do. Can’t go wrong with dark Dove chocolate and the ice cream sandwiches either! Thank you so much Jessica!!! xo
I’ve made these cookies so many times and they are hands down, the best chocolate chip cookies I’ve ever made. I make them for 12 min in oven (they will look underdone but they aren’t!!), chocolate chunk with dove 66% bars (x4 bars) and 1/4 cup sized. People are always dying for more when we serve them to friends. We’ve also made them into chocolate chip cookie ice cream sandwiches!
Makes 1 dozen large using using 1/4 scoop or ice cream scoop size or 2 dozen small cookies using a large tablespoonful or small scoop. Hope that helps and you love them Mandy! 🙂
How many does this batch make?
Aww thank you so much Diana! We love them too!
These are the best chocolate chip cookies ever!!!?
Yay Michelle! I’m so happy they were a hit! Great idea about the egg yolk, it’s a great trick for sure. Thanks so much for making them. 🙂
I’m so glad you and your family enjoyed them and that’s awesome to hear you baked from scratch. I hope you continue! Have a great 4th! xo
This is a great recipe.. Made them for the 4 th of July my family thought they were from store… Thank you for sharing!!!
FYI my first tune making cookies from scratch…
I doubled this batch and they were wonderful! A huge hit with the kids (and adults) at our July 4th celebration! I did make one variation. my granny taught me – traded out one egg for just a yoke! It added a little bit more soft chewiness! Yummy!
I love that Anna! xo
Sprinkling sea salt on top of the cookies fresh out of the oven is a must.
That’s great to hear Jennifer! I’m excited too! Thanks so much for the rave review! xo
Absolutely best cookies EVER! I’m super excited to hear how much my family enjoyed them! Thank you girl!
Thanks so much Gwen! xo
These cookies we’re really good. But to me didn’t have that much flavor. I liked the use of different chips though.
Thanks so much Suzy! I’ll have to try that version some time. 😉 Happy Baking!
i LOVE this recipe!! personally, i would recommend going for the whole cup of brown sugar. totally great otherwise!!! ??
That is correct Glenda! Hope you enjoy! xo
Really use 14 Tablespoons of butter?
First, I want you to know his is the ONLY chocolate chip cookie recipe I make and have been making for years now! Everyone always raves about them! I’ve never adjusted the recipe, but have a few family members that are gluten-free visiting next week and wanted to know if you know of a gluten-free version/substitute for this recipe?
Thank you!
It would definitely make a very large cookie, but I’ve not tried it, so if you do, let us know. 🙂
Can I make a giant cookie with this recipe will turn out
If u use enough flour to pull away from bowl sides like bread, it’s too much flour. I kept adding andgot up to like 5 tbs! Still not come away into a ball. Too much flour in the cookies. Disappointed.
I know you would decrease your baking temperature by 25 degrees, but here’s a great link that has tips for different altitudes. http://dish.allrecipes.com/high-altitude-cake-baking/ I hope you enjoy the recipe Jen! xo
Thank you so much! I’m so happy you found them too! xo
Best chocolate chip cookie recipe I’ve found so far!! Super soft
Thank you so much Lissette! You are so sweet! 🙂 I’m so happy to hear you’re loving the recipes!
How would you adjust your recipe for high altitude baking?
I love, love, love your recipes! You are the best! Thank you
These look so good but mine turned out nothing like your picture! What am I doing wrong? The texture is so different.
Hi Emily. Did you use the butter still warm? It needs to cool and if your cookie dough is too warm, it will not rise and be weighted down. You can read more about cookie tips: How – To! Baking Perfect Cookie Tips!. I would refrigerate the cookie dough a little before baking and see if that helps too.
My cookies keep coming out flat. Why is that ?
These are the best cookies I have ever baked!!!
Ooo mmm gggg …our favorite chocolate cookie. My guy keeps asking me to make these .love them.