Loaded with chocolate chips, these thick and chewy soft batch cookies are the ultimate cookie indulgence. The recipe is super easy, and everyone will be smitten with these tender, super soft chocolate chip cookies.
The best soft batch chocolate chip cookies
I don’t know about you, but when I’m given a choice between a thin, crispy cookie and a soft, chewy one, I’m going to reach for the softest, chewiest cookie I can find.
These soft batch cookies are chewy, tender, and full of chocolate. They are also pretty large cookies and have that classic chocolate chip cookie flavor.
The best part is the soft, chewy texture that will have you come back for more. Your family and friends will love these cookies and think you bought them at a fancy bakery.
What makes cookies soft batch?
When I worked on this soft batch cookie recipe, I looked up commercial soft batch cookies from brands like Pepperidge Farm, Keebler’s, and others.
When I compared the ingredient lists, I noticed a common theme: vegetable oil and corn syrup. Both ingredients are liquid at room temperature and will keep the cookies soft.
For my homemade version, I decided to use melted butter instead of vegetable oil. Butter simply tastes better and will give you that classic chocolate chip cookie flavor.
And instead of corn syrup, I chose dark brown sugar. Dark brown sugar has molasses added, which gives the cookies moisture and a rich, caramel-y flavor.
My recipe also includes an extra egg yolk to provide more chewiness and keep the cookies moist and soft for days. Okay, enough said. Let’s get started on the best soft batch cookies ever!
These soft batch chocolate chip cookies use a handful of pantry staples you probably already have in your kitchen. Refer to the recipe card towards the end of the post to see the exact amounts for each ingredient.
- All-purpose flour: I recommend measuring the flour with a food scale for accuracy.
- Baking powder gives these soft baked chocolate chip cookies just the right rise and texture.
- Sugar: You need a mix of dark brown sugar and granulated white sugar for the perfect sweetness and texture. Unlike the flour, pack the brown sugar tightly into your measuring cup.
- Salted Butter: Melt the butter over low heat before making the cookies. I like salted butter to complement the sweetness of the cookies. Of course, unsalted butter + a pinch of salt are fine too.
- Egg + egg yolk: An egg provides moisture. I threw in an extra egg yolk to add even more moisture and chewiness to the cookies. The yolk also helps to keep the cookies soft for longer.
- Vanilla: Opt for a high-quality vanilla extract to achieve the best aroma.
- Chocolate chips: I like these cookies best with semi-sweet chocolate chips, but you can use any other chocolate chips of your choice.
How to make soft batch cookies
My soft batch chocolate chip cookie recipe is just as easy as any choc chip cookie – only the results are super soft and moist. Here’s how it’s done:
#1: Prep for baking
- Preheat the oven to 325°F / 165°C / gas mark 3.
- Line baking sheets (trays) with parchment (baking) paper or non-stick silicone baking mats. Set aside.
#2: Sift together dry ingredients
- Sift the all-purpose flour and baking powder into a medium mixing bowl and set aside.
#3: Combine wet ingredients
- Beat together the melted butter, brown sugar, and white sugar until creamy.
- Stir in the egg, egg yolk, and vanilla extract until well combined.
- Scrape down the sides of the bowl as needed.
- For this step, you can use a hand mixer or stand mixer with the paddle attachment.
#4: Mix dough
- Pour the dry ingredients into the wet ingredients and mix until just combined. Take care not to overmix the dough.
#5: Fold in chocolate chips
- Next, add the chocolate chips and use a wooden spoon or silicone spatula to fold everything together into an even cookie dough. The dough will be thick and a bit sticky.
#6: Form dough balls
- Use a 1/4 cup measuring scoop to scoop out dough and drop it onto the lined baking sheets.
- Leave at least 3 in / 7.5 cm of space around each cookie as they will spread while baking.
- Bake the cookies for 15 to 18 minutes. The cookies will spread, and the centers should look soft but cooked through.
- Remove the cookies from the oven when the edges begin to turn golden brown. Don’t overbake the cookies.
- Let the cookies cool on the cookie sheet (tray) for 5 to 10 minutes.
- Then transfer them to a wire rack to finish cooling.
Bring these soft batch cookies to any event, bake sale, or function, and you’ll get a bunch of new friends. These helpful tips will ensure every cookie comes out flawless!
- Measure the flour precisely: Never scoop flour directly out of the bag – otherwise, you’ll end up with too much flour and dry, crumbly cookies. Instead, fluff up the flour and spoon it into your measuring cup. Then level off the top with a butter knife. This helps to prevent over-packing. Of course, a digital kitchen scale is the best way to guarantee accuracy.
- Don’t overmix the dough: The cookies won’t turn out as soft and chewy if you overwork the dough. Stop stirring once the wet and dry ingredients are combined. After that, gently fold in the chocolate chips.
- How to tell the cookies are done: You can assert the cookies are ready when the cookies have spread and the edges begin to look golden brown. The center will be soft, but should no longer appear doughy or undercooked.
- Add more chocolate: I like to press a few more chocolate chips onto the tops of the baked cookies to make them look even prettier. For an extra special touch, sprinkle on some flaky sea salt.
- High-altitude baking: To adjust the soft cookie recipe for high altitude, add an additional 1/4 cup flour and bake the cookies at 350°F / 180°C / gas mark 4.
Mix-ins & variations
This soft batch cookie recipe can be used as a base for all sorts of variations. Try one of the irresistible mix-ins below and create new cookie flavors!
- Birthday cake cookies: Add 1/2 teaspoon almond extract to the dough and replace half of the chocolate chips with rainbow jimmies.
- Chocolate peanut butter cookies: Swap out some or all of the chocolate chips for chopped-up Reese’s peanut butter cups. Alternatively, replace haft of the chocolate chips with peanut butter chips and drizzle the soft baked cookies with melted peanut butter.
- Salted caramel cookies: Use chopped Rolos instead of chocolate chips and sprinkle the cookies with coarse seas salt after baking.
- Butterscotch cookies: Substitute butterscotch chips for chocolate chips.
- Cookies & cream cookies: Swap out the semi-sweet chocolate chips with 1 cup white chocolate chips and 1 cup roughly crushed Oreo cookies.
- S’Mores cookies: Replace 1 cup chocolate chips with mini marshmallows and fold a few crushed graham crackers into the dough.
How to store soft batch cookies
These soft bake cookies store well for a couple of days – that is, if you have any left after a day! Here’s what you’ll want to do:
- Baked cookies: Keep cooled cookies in an airtight container for 4 to 5 days at room temperature.
- Reheat: For that fresh-out-of-the-oven taste, warm individual cookies in the microwave for 10 to 15 seconds before digging in.
- Cookie dough: Wrap the bowl of cookie dough tightly with several layers of plastic wrap and refrigerate for up to 3 days. When it’s time to bake, scoop out dough and bake as indicated in the recipe.
Can you freeze soft batch chocolate chip cookies?
Sure! These soft batch cookies do well in the freezer. Place the cooled cookies into a heavy-duty freezer bag and squeeze as much air out as you can. Freeze for up to 3 months.
Alternately, wrap individual cookies in plastic and freeze them in a freezer-friendly container. Defrost frozen cookies on the counter before you enjoy them.
Can I freeze the cookie dough?
Yes! To freeze the cookie dough, scoop the dough into balls and arrange them on a lined baking sheet. Flash-freeze for about 2 hours or until the dough balls are solid.
Then transfer the frozen dough into a larger freezer bag and freeze for up to 3 months. You can bake the cookies from frozen. Follow the baking directions and add a few minutes to the baking time.
- 2 1/2 cups / 270 g / 9.5 oz all-purpose flour, spooned and levelled
- 1/2 tsp baking powder
- 3/4 cup / 170 g / 6 oz salted butter, melted + cooled (or unsalted butter + 1/2 tsp salt)
- 1 cup / 200 g / 7oz dark brown sugar, packed
- 1/2 cup / 100 g / 3.5 oz white granulated sugar
- 1 tbsp vanilla extract
- 1 large egg
- 1 egg yolk
- 2 cups / 340 g / 16 oz semi-sweet chocolate chips
- Prep for baking. Preheat the oven to 325°F / 165°C / gas mark 3. Line baking sheets (trays) with parchment (baking) paper or non-stick silicone baking mats. Set aside.
- Sift together dry ingredients. Sift the all-purpose flour and baking powder into a medium mixing bowl and set aside.
- Combine wet ingredients. Beat together the melted butter, brown sugar, and white sugar until creamy. Stir in the egg, egg yolk, and vanilla extract until well combined. Scrape down the sides of the bowl as needed. For this step, you can use a hand mixer or stand mixer with the paddle attachment.
- Mix dough. Pour the dry ingredients into the wet ingredients and mix until just combined. Take care not to overmix the dough.
- Fold in chocolate chips. Next, add the chocolate chips and use a wooden spoon or silicone spatula to fold everything together into an even cookie dough. The dough will be thick and a bit sticky.
- Form dough balls. Use a 1/4 cup measuring scoop to scoop out dough and drop it onto the lined baking sheets. Leave at least 3 in / 7.5 cm of space around each cookie as they will spread while baking.
- Bake. Bake the cookies for 15 to 18 minutes. The cookies will spread, and the centers should look soft but cooked through. Remove the cookies from the oven when the edges begin to turn golden brown. Don’t overbake the cookies.
- Cool. Let the cookies cool on the cookie sheet (tray) for 5 to 10 minutes. Then transfer them to a wire rack to finish cooling.
- Serve. You can enjoy the cookies while they are still a little warm or let them cool to room temperature.
- Store. Keep cooled cookies in an airtight container for 4 to 5 days at room temperature. To reheat, warm individual cookies in the microwave for 10 to 15 seconds before digging in.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 237Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 64mgCarbohydrates: 33gFiber: 1gSugar: 23gProtein: 2g
Reasons to love this soft batch cookie recipe
It’s hard to express the utter deliciousness of these soft batch cookies. To make it easier, I’ve put together a list that highlights my favorite elements.
- Simple: This super soft chocolate cookies recipe comes together with kitchen staples and basic equipment.
- No chilling: You don’t have to chill or rest the cookie dough.
- Packed with chocolate: Each bite of these cookies is loaded with chocolate chips, and you can easily add other mix-ins.
- Stay soft for days: The cookies remain soft for days and maintain this texture even when they are cold.
More tasty chocolate chip cookie recipes
Once you try homemade chocolate chip cookies, you’ll want to make them all the time. For more inspiration, try these other favorites of mine. They are insanely yummy, and you won’t be able to pick a favorite!