Soft Batch Chocolate Chip Cookies

Imagine biting into a soft batch chocolate chip cookie that’s perfectly golden on the outside but deliciously tender and gooey in the center. These soft batch chocolate chip cookies are the ultimate comfort dessert—combining the nostalgic flavor of classic chocolate chip cookies with an irresistibly soft texture that melts in your mouth. Unlike their crispy counterparts, these pillowy treats stay soft for days (though they rarely last that long!). You’ll learn exactly how to achieve that bakery-quality softness, the secret ingredients that make all the difference, and foolproof techniques to ensure perfect soft batch chocolate chip cookies every single time.

Why You’ll Love This Recipe

These soft batch chocolate chip cookies are truly special and guaranteed to become your new go-to cookie recipe. The contrast between the slightly crisp edges and the ultra-soft, almost underbaked centers creates a texture experience that’s simply irresistible. What makes these cookies stand out is their remarkable staying power—they remain soft and fresh-tasting for days after baking, unlike traditional recipes that harden overnight.

They’re also incredibly forgiving for beginner bakers. The dough doesn’t require chilling (though you can if you want!), making these perfect for spontaneous baking sessions when the cookie craving strikes. The recipe uses everyday pantry ingredients, so you won’t need to make a special shopping trip.

Perhaps most importantly, these homemade soft chocolate chip cookies outshine any store-bought version with their authentic butter flavor, premium chocolate chunks, and that unmistakable freshly-baked aroma that fills your kitchen. They strike the perfect balance between convenience and gourmet quality that will have everyone asking for your secret recipe.

Ingredients

For these irresistible soft batch chocolate chip cookies, gather:

• 2¼ cups (280g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (170g) unsalted butter, softened
• ¾ cup (150g) light brown sugar, packed
• ½ cup (100g) granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 tablespoon cornstarch (the secret to softness!)
• 2 cups (350g) semi-sweet chocolate chips or chunks
• Optional: ½ cup chopped walnuts or pecans

The cornstarch is the magic ingredient that ensures these chewy chocolate chip cookies stay wonderfully soft. Using high-quality vanilla and a mix of both brown and white sugars creates depth of flavor, while room-temperature eggs ensure proper incorporation into the dough.

Pro Tips

To achieve truly remarkable soft batch chocolate chip cookies, these three techniques make all the difference:

First, don’t overmix the dough after adding the flour. Mix just until the flour disappears—overmixing develops gluten, which creates tougher cookies. Use a gentle hand or the lowest speed on your mixer during this critical stage, and consider finishing the mixing with a rubber spatula to maintain that sought-after tender crumb.

Second, for that coveted soft texture, slightly underbake the cookies. Remove them from the oven when the edges are set but the centers still look slightly underdone and puffy. They’ll continue cooking on the hot baking sheet after removal from the oven. This technique—called carryover cooking—is the secret professional bakers use to ensure perfectly soft centers.

Finally, measure your flour correctly by spooning it into measuring cups and leveling off with a knife rather than scooping directly from the bag. Too much flour is the number one reason for dry, cakey cookies instead of soft, chewy ones. For ultimate precision, consider weighing your ingredients on a kitchen scale.

Instructions

Step 1: Prepare Your Workspace

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents sticking and helps the cookies bake evenly. Let your butter and eggs come to room temperature for at least 30 minutes before beginning—this ensures proper incorporation and the perfect texture.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, and cornstarch until well combined. This even distribution ensures no unpleasant pockets of baking soda in your finished cookies. The cornstarch is working its magic already, preparing to create that signature softness in your soft batch chocolate chip cookies.

Step 3: Cream Butter and Sugars

In a large bowl using an electric mixer, beat the softened butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy. Don’t rush this step—proper creaming incorporates air into the mixture, creating lift and tenderness. You’ll notice the color lightening, which is exactly what you want.

Step 4: Add Wet Ingredients

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract until just combined. The dough should look smooth and glossy at this stage.

Step 5: Combine Wet and Dry Ingredients

Add the dry ingredient mixture to the wet ingredients in two batches, mixing on low speed until just combined. Remember, overmixing here will make your cookies tough instead of tender. When a few flour streaks remain, stop the mixer.

Step 6: Fold in Chocolate Chips

Gently fold in the chocolate chips (and nuts if using) with a rubber spatula. This careful folding preserves the air you’ve incorporated while ensuring even distribution of those delicious chocolate morsels throughout your soft batch chocolate chip cookies.

Step 7: Form and Bake

Use a cookie scoop or tablespoon to drop dough (about 2 tablespoons per cookie) onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 9-11 minutes until the edges are just turning golden but the centers still look slightly underdone. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Variations

For chocolate lovers, try the double chocolate variation by replacing ¼ cup of flour with unsweetened cocoa powder and using a mix of semi-sweet and white chocolate chips. The contrast between the rich cocoa-infused cookie and the sweet white chocolate creates an indulgent twist on the classic soft batch chocolate chip cookies.

Those with dietary restrictions can easily adapt this recipe. For gluten-free soft batch cookies, substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. Add ¼ teaspoon of xanthan gum if your blend doesn’t include it to maintain that perfect chewy texture.

For a holiday spin, incorporate ½ cup of crushed candy canes or peppermint candies and replace ½ cup of chocolate chips with white chocolate chips. These festive mint chocolate chip cookies maintain the signature softness while offering seasonal flavor that’s perfect for cookie exchanges.

Storage and Serving

Store your soft batch chocolate chip cookies in an airtight container at room temperature for up to 5 days. To maintain maximum softness, place a slice of bread in the container—the cookies will absorb moisture from the bread, keeping them irresistibly tender.

For longer storage, these cookies freeze beautifully. Place cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container with parchment between layers. They’ll keep for up to 3 months. Thaw at room temperature for about 30 minutes before enjoying.

For an elevated serving experience, warm a cookie in the microwave for 10 seconds and pair it with a cold glass of milk for the ultimate contrast of warm, gooey cookie and refreshing milk. Alternatively, sandwich a scoop of vanilla ice cream between two cookies for a decadent homemade ice cream sandwich, or crumble them over a bowl of ice cream for a quick cookie-inspired sundae.

FAQs

Why did my cookies spread too much?
If your cookies spread too thin, your butter was likely too warm or you used too little flour. Chill the dough for 30 minutes before baking, and ensure you’re measuring flour correctly.

Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 3 days or frozen for 3 months. If frozen, thaw in the refrigerator overnight before baking. Cold dough may need an extra minute in the oven.

Why add cornstarch to chocolate chip cookies?
Cornstarch is the secret ingredient that gives soft batch chocolate chip cookies their signature tender texture. It inhibits some of the gluten formation, resulting in softer cookies that stay fresh longer.

How can I tell when the cookies are done?
Look for golden edges with slightly underdone centers—they’ll appear puffy and maybe a bit shiny in the middle. They’ll continue cooking after removal from the oven and will deflate slightly as they cool.

Can I use dark brown sugar instead of light brown?
Yes! Dark brown sugar contains more molasses, which will give your soft batch chocolate chip cookies a deeper color, more moisture, and a stronger caramel-like flavor. The texture will be slightly softer and chewier.

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