These Soft-Batch Chocolate Chip Cookies are warm, chewy, and packed with melty chocolate chips. They’re like little bites of happiness!
How can you resist the smell of fresh cookies? I often bake a batch just to fill my kitchen with that sweet aroma. Trust me, sharing is optional! 😄
I love how easy they are to make. Just mix, scoop, and bake. They’re perfect for those cozy evenings when you want something sweet and comforting!
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives cookies their structure. For a gluten-free option, try using a 1:1 gluten-free flour blend. I’ve had good luck with brands designed for baking!
Butter: Melted butter makes these cookies incredibly soft. If you need a dairy-free version, you can substitute with coconut oil or a dairy-free butter alternative. Keep in mind the flavor might change slightly!
Brown Sugar: Brown sugar adds moisture and chewiness. Light and dark brown sugar can be used interchangeably, but dark brown gives a richer flavor. If you’re low on brown sugar, try mixing white sugar with a little molasses.
Chocolate Chips: I prefer semisweet chocolate chips for their balanced sweetness. You can swap in milk chocolate, dark chocolate, or even white chocolate based on your personal taste!
How Do You Achieve Soft, Chewy Cookies?
The key to soft cookies lies in how you handle the dough. Here’s what I’ve learned to get that perfect soft and chewy texture:
- Use melted butter instead of softened butter for a chewier consistency.
- Make sure not to overmix the dough after you add the flour. This keeps the cookies tender.
- Underbake slightly! Pull them out when the edges are just set, and the centers still look soft. They’ll firm up while cooling.
- Letting the cookies cool on the baking sheet first allows them to finish baking through the residual heat.
By following these tips, you’ll end up with deliciously soft cookies every time! Enjoy baking!
Soft-Batch Chocolate Chip Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 2 1/4 cups (280g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup (170g) unsalted butter, melted and slightly cooled
- 1 cup (200g) packed brown sugar (light or dark)
- 1/2 cup (100g) granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
Chocolate:
- 2 cups (340g) semisweet chocolate chips or chunks
- Flaky sea salt for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15-20 minutes for preparation and 12-15 minutes for baking. With an additional 10 minutes of cooling on the baking sheet, you’ll be enjoying your cookies in about 40 minutes total!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Baking Sheet:
Start by preheating your oven to 325°F (163°C). While that’s heating up, line your baking sheets with parchment paper or silicone mats. This helps prevent sticking and makes cleanup a breeze!
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt until they are well combined. This helps ensure that the baking soda and salt are evenly distributed throughout the flour.
3. Combine the Wet Ingredients:
In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Mix them together until you have a smooth and creamy mixture. This is where your cookies will start to take shape!
4. Add Eggs and Vanilla:
Add the egg and extra yolk to your butter and sugar mixture, then beat them together until it appears light and creamy. Don’t forget to stir in the vanilla extract; it adds a lovely flavor!
5. Combine Dry and Wet Ingredients:
Now, gradually add the flour mixture to the wet ingredients. Mix gently until just combined—overmixing can make the cookies tough, and we want soft and chewy cookies!
6. Fold in the Chocolate Chips:
Gently fold the semisweet chocolate chips or chunks into the dough. Make sure they are evenly distributed throughout the cookie dough for maximum chocolatey goodness!
7. Scoop and Shape the Cookies:
Using a cookie scoop or a spoon, drop about 2 tablespoons of dough onto the prepared baking sheets. Make sure to space the dough balls about 2 inches apart to give them room to spread as they bake.
8. Bake the Cookies:
Bake in the preheated oven for 12-15 minutes. You’ll know they are ready when the edges are golden brown but the centers still look a bit soft. Remember, they’ll continue to bake a little after you take them out!
9. Add Optional Toppings:
If you like, immediately after taking the cookies out of the oven, sprinkle a small pinch of flaky sea salt on top of each cookie for a delightful contrast to the sweet chocolate.
10. Cool the Cookies:
Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. This step helps them hold their shape.
11. Enjoy!
These cookies are best enjoyed warm or at room temperature. They should be soft, chewy, and have pockets of melty chocolate! Enjoy them with a glass of milk or your favorite beverage.
These cookies are perfect for anyone who loves that soft, chewy texture with a slight crisp edge and loads of melted chocolate chips! Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute some or all of the all-purpose flour with whole wheat flour. However, keep in mind that it may result in a denser cookie. A good starting point is to substitute half and see how you like the texture!
How Can I Make These Cookies Even Chewier?
For chewier cookies, consider chilling the dough for at least 30 minutes before baking. This allows the fat to solidify which can help create a chewier texture. Also, using more brown sugar than granulated sugar can enhance chewiness!
What Should I Do If My Cookies Are Too Flat?
If your cookies spread too much, it could be due to melted butter being too hot or not enough flour. Ensure the butter isn’t too hot when mixing and try chilling the dough before baking. If they still flatten, consider adding a bit more flour next time!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you prefer them to stay softer longer, you can add a slice of bread to the container to help retain moisture!
