Soft Batch Chocolate Chip Cookies! Pure Nirvana
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
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!
Wow! That is so awesome Katy! Wootwoot! That literally makes my day to hear this! Thank you so much from the bottom of my heart! xo
I’m not exaggerating when I say I have made this cookie recipe over 20 times in the last year since I discovered it. Great job! Thank you!
Yay Jennifer! These are the ultimate for sure. Thank you so much for commenting, it really is sweet of you! xo
This is now the only chocolate chip cookie recipe that I use!!! Perfect
I’m so excited you found them amazing! I’m so happy Lisa! Thank you so much for your awesome review! xo
I made a double batch of these cookies last night for an event at my child’s school. I taste tested one for QC purposes only 😉 and they are amazing!! They have the perfect taste, and the perfect combination of soft and crunchy texture that I was looking for. I have had mixed results with the traditional recipe and always pondered how folks achieved the perfect mix of taste and texture that I like but could never quite attain. This recipe gave me what I was looking for and will be my go-to chocolate chip cookie recipe from now on. Thank you for sharing your stellar cookie recipe!
Brittany, this recipe doesn’t use oil, it uses butter, so I’m not sure where you got you substituted it. Are you sure it was this recipe you used, because if that is so, then my only other guess is that you didn’t measure your flour correctly and these should be easy to scoop. 🙁
I substituted butter for oil and it’s so dry I can’t even scoop or ball to make cookies onto the tray
Yes you can do it in the microwave, melt it partially. 🙂
Do you need to put the butter in the oven? Or can you just soften in microwave?
Wow! That’s hilarious and thank you so much for the story! Love it so much! xo
Hey everybody, Kathleen’s husband here. Funny story, she baked these cookies for the family early in the morning, we each had one before we left for school and work and they were fine.
Flash foreword 7 hours, the kids and I come home to a wasted Kathleen sprawled out on the kitchen floor, mouth and fingers covered in chocolate.
We can only assume from the empty tray and oven (that was still on, by the way) that she had not only eaten the rest of our 40 cookies all on her own, but judging from the lack of sugar, chocolate chips and vanilla, she had made upwards of 6 MORE BATCHES and ate those too!
Needless to say, we stayed at my brother’s house that night. She’s been slowly tearing this family apart, and I apologize for her rude behavior.
We now only see Kathleen every other month, where she constantly asks us to, quote “make me more cookies or end my miserable existence.”
Not sure if the cookies were so good they made her lose her grasp on reality, or if she’s been like this since the day we got married 15 years ago, but all I know is a I made the right choice in dumping her like last night’s leftover lasagna.
How wonderful of you to do that for your friend. Thank you so much, I really hope they enjoyed! xo
I just made this for the family of a sick friend. It was delicious. Thank-you for posting this recipe.
I haven’t tried it with any sugar substitutes, so not sure Kathleen. If I was going to use a sugar substitute, I would use Lakanto, but I really think cookies are one of the hardest categories when using sugar substitutes, especially when it comes to chocolate chip cookies, specifically. They are just ‘meh’…nothing special. I think I need to come up with a good soft batch chocolate chip cookie that tastes amazing. Stay tuned!
Yikes! I usually substitute Swerve sugar for regular sugar in everything. This recipe it was a dry cookie, did not spread, and tasted like a lump of cooked dough. WTH! I can’t use real sugar—so what else can you say to improve? Wasted a lot of ingredients…hubby ate them as Pitty cookies, not me! Help!
This is the best chocolate chip recipe I’ve made. I’m making them twice in two weeks they were so popular. Thanks for the great recipe!!
Yes you could do it that way as well, partially melted. Enjoy!
Can you melt the butter in the microwave instead of the metal bowl in the oven?
I’m so glad you enjoyed them Andrea! Thank you so much & Happy Holidays! xo
La mejor receta de galletas de chocolate!!!! Gracias!
Best chocolate chip cookies recipe i have used so far. Delicious, thank you!
So happy to hear you enjoyed them Krista! That makes my day! xo
I don’t know how big everyone makes their cookies but I got 4 and a half dozen out of this recipie! They tasted great! Very soft. Next time I’ll probably lessen the chocolate chips by a half cup maybe (never said that in my entire life!) because I found I was dropping chips out and had a ton left in the bowl. I felt like I didn’t have enough filling or batter to stick it all together. Either way I couldn’t stop eating them and neither could my carpet installers so I’m glad it made more than expected! Thank you.
Love these cookies!!
My go to for chocolate chip. Have made them 3 times now. Didn’t change a thing!!
Great Recipe!!
Thank you so much Tamara for your kind review! So happy you are enjoying it! Happy Holidays! xo
I live in Ecuador in high elevation. The extra flour is JUST the right touch for this high-rise batch! Thanks! So many chocolate chips!!! ???? Haha! I did add a bit more sugars (1 1/4C white + 3/4 C brown) bc of the additional flour. I make q medium sized cookie & it takes about 8 min for perfection. I agree w/above – no need to look further for any other classic recipe. THIS is the one. Thanks for the share. ????????
Happy Holidays to you as well Charlotte! xo Hope you enjoy!!
Thanks Kim. That is a LOT of butter. I am going to go make them right now! Happy Holidays to you!
Yes Charlotte! It’s 3/4 cup + 2 tablespoons butter. They are tasty!
14 (fourteen) tablespoons of butter!?
So happy to hear that Deborah! You are very welcome!! xo
The best chocolate chip cookie ever. Crispy edges and soft, chewy centers. This is the last recipe you will need. Can’t stop eating them. Thanks for sharing.
Wow! That sounds spectacular! Thank you so much!! xo
Amazing! I used Ghirardelli chocolate chips too but also Ghirardelli dark chocolate melting wafers, which are like huge chocolate chips. Simply over the top amazing!
fluff flour and spoon!
I do the fluff and spoon method! 🙂 Hope you enjoy!
Hey! did you use your measuring cup to scoop out the flour or did you ‘fluff’ and measure the flour into the measuring cup, a spoonful at a time?
Thanks for your feedback Ted. They are better if you do underbake them a bit and yes they will be a little pale. If you bake them longer, of course, they will be more golden, but they also will not be as chewy. Glad you enjoyed them!! xo
Yay! Thank you so much Lizzy! xo
I love your add-ins! I might have to steal that combo for sure! haha! Thank you so much for commenting! xo
These are amazing! I used dark chocolate and dark chocolate espresso chips. A sprinkle of flaked sea salt just out of the oven. Nirvana!
Mina turn out wonderful and I add the salt too
Increased the temp to 360°, and the time to 18 minutes and they are still pale on top. But I love that they are a thick cookie, not dried out, and yes they are quite yummy
These cookies came out just like they said. Soft and fluffy. They are delicious.
These cookies are wonderful. They are soft and fluffy and have lots of chips. They did not go flat like other chocolate chip cookies.