These are the best Soft Batch Chocolate Chip Cookies. Unsalted butter and a combination of brown sugar with some granulated sugar create the best soft and chewy texture.
Why I love this recipe
This is my all-time favorite cookie recipe and makes the BEST chocolate chip cookie! This super easy recipe makes just 1 dozen large chewy and soft cookies with just 9 ingredients and 30 minutes to make!
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Ingredients
(amounts are listed in the recipe card at the bottom of the post)
- unsalted butter
- white sugar
- light brown sugar
- vanilla
- egg
- all-purpose flour
- baking soda
- salt
- chocolate chips (or chocolate chunks, M&M’s, Reese’s Pieces, pecans, or walnuts)
Substitutions
You can substitute the semi-sweet chocolate chips with dark chocolate chips, milk chocolate chips, chocolate chunks, white chocolate chips, M&M’s, Reese’s pieces chips, pecans, walnuts, or your favorite cookie ingredient.
Equipment used in this recipe
- Baking sheet
- Parchment paper
- Stand mixer (or hand mixer and large mixing bowl)
- Cooling rack
How to make a Dozen Chocolate Chip Cookies
Step 1 – Preheat the oven to 350 degrees F.
Step 2 – Line a baking sheet with parchment paper.
Step 3 – Melt the butter a little bit, for about 30 – 40 seconds in the microwave. It won’t be completely melted but will have some liquid.
Step 4 – In the bowl of a stand mixer with the paddle attachment (or large bowl and hand mixer), cream the butter with granulated sugar, and brown sugar.
Step 5 – Add in the vanilla and the egg. Continue mixing at low speed until it is just combined. Don’t over-mix.
Step 6 – Then add the flour, baking soda, and salt. Mix until the dough forms.
Step 7 – Gently fold in the chocolate chips.
Step 8 – Divide the dough into 12 equal portions and roll into balls with your hands. Place the cookie dough balls on a large baking sheet about 2 inches apart in a single layer. Bake in two batches if necessary.
Step 9 – Bake for 9 – 11 minutes until the cookies are just barely golden. If they are golden brown, they may be overbaked and they may not be soft.
Step 10 – Let them cool on the pan for 2 minutes then transfer to a wire rack to finish cooling completely.
Recipe FAQs
The secret to making these awesome cookies soft is using brown sugar in the recipe and under-baking the cookies.
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Soft Batch Chocolate Chip Cookies
Ingredients
- 8 Tablespoons unsalted butter
- ½ cup granulated sugar
- ½ cup packed light brown sugar (or dark brown sugar)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cups all-purpose flour (or bread flour)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips (or see notes)
Instructions
- Preheat the oven to 350 degrees F.
- Melt the butter a little bit, for about 30 – 40 seconds in the microwave. It won’t be completely melted but will have some liquid.
- In the bowl of a stand mixer with the paddle attachment, cream butter with granulated sugar, and brown sugar.
- Add in the vanilla and the egg. Continue mixing on low speed until just combined. Don’t over-mix.
- Then add the flour, baking soda, and salt. Mix until the dough forms.
- Gently fold in the chocolate chips.
- Divide the dough into 12 equal portions and roll into balls with your hands. Place the dough balls on the baking sheet about 2 inches apart. Bake in two batches if necessary.
- Bake for 9 – 11 minutes until the cookies are just barely golden. Don’t overbake or they won’t be soft.
- Let them cool on the pan for 2 minutes then transfer to a wire rack to finish cooling completely.
Notes
- You can substitute the semi-sweet chocolate chips with dark chocolate chips, milk chocolate chips, chocolate chunks, white chocolate chips, M&M’s, Reese’s pieces chips, pecans, walnuts, or your favorite cookie ingredient.
- Store leftovers in an airtight container at room temperature.
Nutrition
Hi and welcome. I’m Zona and I love creating recipes for easy dinners or desserts.
This recipe is adapted from my other site Zona Cooks.