These are the best Soft Batch Chocolate Chip Cookies. Unsalted butter and a combination of brown sugar with some granulated sugar creates the best chewy and soft texture.
This easy recipe makes 1 dozen large soft and chewy cookies ready in about 30 minutes.
You can substitute the chocolate chips with chocolate chunks, M&M’s, Reese’s pieces chips, pecans, walnuts, or your favorite cookie ingredient.
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Equipment used in this recipe:
- Baking sheet
- Parchment paper
- Stand mixer (optional)
- Cooling rack
How to make a Dozen Chocolate Chip Cookies:
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper.
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, cream the 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 over bake 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.
Soft Batch Chocolate Chip Cookies
These are the best Soft Batch Chocolate Chip Cookies. Unsalted butter and a combination of brown sugar with some granulated sugar creates the best chewy and soft texture. This recipe makes 1 dozen large soft and chewy cookies ready in about 30 minutes.
Ingredients
- 8 Tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips (or chocolate chunks, M&M’s, Reese’s Pieces, pecans, or walnuts)
Instructions
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- 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, cream the 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 over bake 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 chocolate chips with chocolate chunks, M&M’s, Reese’s pieces chips, pecans, walnuts, or your favorite cookie ingredient.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 248Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 107mgCarbohydrates: 33gFiber: 1gSugar: 20gProtein: 3g
This recipe is adapted from my other site Zona Cooks.