Soft-Batch Chocolate Chip Cookies are warm, chewy treats that melt in your mouth. With lots of chocolate chips and a hint of brown sugar, they are super yummy!
These cookies are a total crowd-pleaser. I might eat three before they even cool down! Who can resist the smell of fresh cookies wafting through the house? 🍪
I love making these because they are quick and easy. Just mix the ingredients, scoop them out, and bake. You’ll have soft, delicious cookies ready in no time!
Key Ingredients & Substitutions
Butter: Unsalted butter is best because you control the salt level. If you’re in a hurry, softened butter can be replaced with margarine or coconut oil. Just remember it might change the final texture a bit!
Sugars: Both granulated and brown sugar contribute to the cookies’ sweetness and chewiness. You can use all brown sugar for a deeper flavor or swap in a sugar alternative if you’re looking to cut calories.
Flour: All-purpose flour keeps these cookies soft. For a gluten-free option, try using a 1:1 gluten-free flour blend. Just check that it has a binding agent like xanthan gum!
Chocolate Chips: Semi-sweet chocolate is classic, but dark chocolate or milk chocolate can add different flavors. Try mixing in peanut butter chips or white chocolate for a fun twist!
How Can You Get Chewy Cookies Every Time?
Cooking them right is key to achieving that perfect chewiness. Here’s how:
- Always use room temperature ingredients for consistent mixing.
- Avoid overmixing the dough once you add the dry ingredients; this keeps cookies tender.
- Underbaking slightly is a great trick! Pull them out just when the edges turn golden and the centers still look soft.
- Let them cool on the baking sheet for a few minutes before moving them to a rack; it helps them maintain their shape and softness.
By following these tips, you’ll get soft-batch chocolate chip cookies that everyone will love! Enjoy!
Soft-Batch Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed brown sugar (light or dark)
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups (340g) semi-sweet chocolate chips or chunks
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 10-12 minutes to bake. Plus, you’ll want to let the cookies cool for a bit before enjoying them. So, in total, plan for about 30 minutes from start to finish, plus cooling time!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Lining baking sheets with parchment paper or silicone baking mats helps your cookies bake evenly and prevent sticking.
2. Creaming the Butters and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using a mixer, beat them together on medium speed until the mixture is light and fluffy—this should take about 3 minutes. This step helps incorporate air for soft cookies!
3. Mixing in the Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. This ensures they’re fully incorporated. Then, stir in the vanilla extract for a delicious flavor boost.
4. Combining Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, and salt. This way, the leavening agents get evenly distributed into the flour, helping your cookies rise just right.
5. Bringing It All Together:
Gradually add the dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix to keep the cookies tender!
6. Add the Chocolate Chips:
Fold in the chocolate chips evenly through the dough, making sure each cookie will have plenty of melty goodness in it!
7. Scooping the Dough:
Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on the prepared baking sheets. This allows room for the cookies to spread while baking.
8. Baking the Cookies:
Place the cookies in your preheated oven and bake for 10-12 minutes. Look for the edges to turn golden while the center remains soft and slightly underbaked for that perfect chewy texture.
9. Cooling Time:
After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This step is essential as it helps solidify their shape and keeps the insides soft. After cooling, transfer them to a wire rack to cool completely.
10. Finishing Touch:
For an extra treat, sprinkle a tiny pinch of flaky sea salt on top of the warm cookies right after baking. This contrast enhances the chocolate flavor!
Enjoy your delightful soft-batch chocolate chip cookies with a glass of milk or your favorite milk alternative. Happy baking!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine, but it may alter the flavor slightly. Ensure it’s softened to the same consistency as butter for the best results!
Can I Freeze These Cookies for Later?
Absolutely! You can freeze the cookie dough before baking. Just scoop the dough onto a baking sheet and freeze until solid, then transfer to a freezer bag. Bake straight from the freezer for an extra minute or two.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. You can also place parchment paper between layers to prevent them from sticking together!
Can I Add Nuts to the Recipe?
Definitely! Chopped nuts like walnuts or pecans make a great addition. Just fold them in with the chocolate chips to keep that soft texture intact.
