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!
No, that will be fine, just omit the salt from the recipe. 🙂 Enjoy!
Question: what if you only have salted butter? Will that change the recipe much?
I’m so glad to hear Rubie! Thank you so much for making them and giving them a try! xo
I made these and they were absolutely delicious ! I had given up years ago on making chocolate chip cookies because they would always turn out hard and crispy but these were perfect. Thank you so much for sharing!!! ????
I’m so happy to hear this Jan! Glad you are hanging on to this recipe and I hope you try more recipes from the blog! Thank you so much!
I made these amazing cookies tonight. I usually have trouble with chocolate chip cookie recipes but this one made beautiful cookies that tasted fabulous. The recipe was also very easy to follow.
Thank you. I will definitely be hanging onto this recipe:)
That is wonderful to hear Jackie! Thank you so much for your comment! xo
We tried these for a Birthday treat and they are a complete hit with everyone!
This is one of my favorites too! I love your description! Thank you so much Savannah! xo
these are the best cookies i made for my family!! everyone including i enjoyed them. they’re so soft and the chocolate chips just make the flavor burst into your mouth. definitely making these again. 🙂
Yay! Thank you so much Glori!! I’m so happy you enjoyed them! xo
Thank you for the best chocolate chip cookies they were easy to bake they look good and taste great
Thank you so much for you feedback! Glad they worked out for you!
Not sure since I haven’t tried it, but I would probably try 1 cup unsweetened cocoa powder (and since the flour is 2 1/2 cups in the recipe) I would reduce to 1 1/2 cups for starters, but if you do try it, report back and let us know Allen! Thank you!
Only thing I want to know is how much coco to make chocolate chocolate chip.
Loved the recipe, but thought ghat you had to put 14 tablespoons of butter!
Wow! Your first home-made cookies? That’s awesome they were these! Thank you so much for sharing your experience and feedback Carrie! xo
These are the best!! Everyone im my family loves them! Highly recommended does anyone know the nutritional facts?
Excellent recipe. I admit it! There are our first homemade cookies. Thanks for sharing.
Thank you Sierra! xo
Best cookie recipe. Simple, easy and delicious!
Awesome! Great to hear! Thank you so much Lisa! xo
Perfect Cookies- my son said it was the best thing I have ever made ????
How amazing that sounds! I’m so glad it worked out for you Jamie! Thank you so much!! xo
So I looooove this dough! I actually only used this for the dough base and swapped out the chocolate chips for broken frosted animal crackers and whites chocolate chips.. this was copycatting of Florida of a local pizza shops awesome cookies… had one and couldn’t stop thinking about them but needed an amazing cookie dough base. Your recipe definitely was perfect for what I needed and got rave reviews from friends and coworkers!! Thanks!!!!
Thank you so much! I’m so happy you enjoyed it.
Delicious!! The perfect gooey chocolate chip cookie!
Amazing! I’m so stoked they worked out for you Francesca and that you commented! 😉 Happy Easter!
These were delicious cookies and looked so pretty! I cooled my dough For 15 minutes before baking and made sure not to over beat the dough and they came out perfect! Thanks so much!!
There could be several reasons, whipping too much air into the dough will cause those cookies to collapse when they bake, cool baking sheets, was the butter cooled before adding the other ingredients, was the dough warm? If it is, you should refrigerate dough for 15-30 minutes after scooped into balls, or freeze for 10 minutes. Sorry, but I hope you give them another try and keep these tips in mind. Glad they tasted good Lola! xo
Wow, when the kids notice, you know something is different! Glad to hear and thank you for trying and for the feedback! Happy Easter!
These cookies were amazing! I make chocolate chip cookies all the time and my kids asked, “what did you do different , Mom?” They loved them. Definitely will make again! Thank you!
Well I’m a little disappointed because mine are not thick. They kind of flattened out. The dough was super thick so I couldn’t add any more flour. Tasted good!
So happy to hear you enjoyed them Melissa! Thank you so much for your feedback! xo
I made these today but the yield is much more than it says. I used a 1/4 cup full size ice cream scoop and got 2 1/2 dozen cookies. Much more than the one dozen it says in the recipe. In case anyone needs a certain amount of cookies. Soooooo good!
Good idea!! Thank you so much Debbi! xo
Yummy – but I only had on hand 1/2 of the chocolate chips. They are still awesome!
I’ll try it again after I get more chocolate chips. I can’t wait!
Yes you can still use salted butter, just omit salt in recipe like you stated. Enjoy!
Hi, I was planning on making these today, but only have salted butter. Can I still use 14 tbs, but omit the extra salt that’s added?
Thanks in advance!
Just made these and they turned out amazing! I’m so happy. The last time I tried to make chocolate chip cookies, they just tasted like flour :/ These are soft and thick and gooey and crispy! My dream cookie!
Hi Sham! In the recipe, click on the metric conversion and it will switch to grams for you. Hope you enjoy!! xo
Hi, could you please give me the weight of the flour in grams as not all cups are the same size.
Thank you so much Stacey! I’m so glad you love these cookies!! 🙂 That’s pretty awesome. xo
Absolutely the best recipe I’ve ever made….awesome ty for it.
Yes you can Brenda! Just scoop them out or roll in balls and place them on a cookie sheet and let them freeze for about 30 mins and then you can put them in a freezer bag. Use them when you’re ready. It’s basically like any frozen cookie dough you would buy in the freezer, and would require a couple more minutes for baking since the dough is frozen. I agree, this cookie recipe is the best! Thanks for the love Brenda!! xo
Have been making these for a few years now and they are our favourite go to cookie. They are THE BEST!!!!
Can I freeze the dough?