These Soft-Batch Chocolate Chip Cookies are like warm hugs for your belly! They’re chewy, with melting chocolate chips that make every bite oh-so-delicious.
Honestly, who can resist cookies that are soft and gooey? I like to enjoy them fresh out of the oven with a glass of milk. Pure joy! 🥛🍪
Key Ingredients & Substitutions
Unsalted Butter: This is key for a rich taste and soft texture. If you’re out, you can use margarine, but I recommend sticking with real butter for the best flavor.
Granulated & Brown Sugar: The combination adds sweetness and moisture. If you need to cut some sugar, use half granulated and half unsweetened applesauce. It gives great texture too!
Eggs: They bind everything together and give structure. If you’re looking for an egg substitute, try using 1/4 cup unsweetened applesauce or a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water, let sit until thickened).
All-Purpose Flour: Essential for structure. If you want a gluten-free version, use a 1:1 gluten-free flour blend instead.
Chocolate Chips: Semi-sweet is classic, but don’t hesitate to mix it up with dark chocolate or milk chocolate chips. You can also use chopped chocolate bars for a different texture.
How Do I Make Sure My Cookies Stay Soft and Chewy?
To achieve that perfect soft and chewy texture, focus on baking time. Here’s my best tips:
- Don’t over-mix the dough after adding flour. Mix just until combined.
- Remove cookies from the oven while they still look slightly underbaked; they’ll continue cooking on the baking sheet.
- Chilling the dough for about 30 minutes before baking can also help. It keeps the cookies from spreading too much, leading to thicker cookies.
- Storing cookies in an airtight container with a slice of bread keeps them moist longer. The bread absorbs excess air and keeps your cookies soft!
Remember, fresh cookies are best enjoyed warm, but they can be stored and savored later too!
Soft-Batch Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips or chunks
For Topping:
- Flaky sea salt for sprinkling (optional)
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prepare and 9-11 minutes to bake. You’ll want to allow some extra time for cooling, so plan on around 30-40 minutes total before you can enjoy them fresh from the oven!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, set your oven to 350°F (175°C) to preheat. Meanwhile, line your baking sheets with parchment paper or use silicone baking mats to help the cookies bake evenly.
2. Cream the Butter and Sugars:
In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Using an electric mixer, beat them together until the mixture is light and fluffy—this should take about 2-3 minutes. This step is important for creating that lovely soft texture!
3. Add Eggs and Vanilla:
Next, add the eggs to the mixture, one at a time, beating well after each addition. Then, stir in the vanilla extract until everything is nicely blended. Your batter should be smooth and creamy!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This helps to evenly distribute the baking soda and salt throughout the flour.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Mix until just combined—be careful not to overmix, as this can make your cookies tough.
6. Fold in the Chocolate Chips:
Gently fold in the chocolate chips or chunks, ensuring they are evenly distributed throughout the dough. Get ready for some gooey deliciousness!
7. Scoop the Cookie Dough:
Using a cookie scoop or a spoon, drop dough balls about 2 tablespoons each onto your prepared baking sheets. Make sure to leave some space (about 2 inches) between each cookie, as they will spread while baking.
8. Bake the Cookies:
Pop the baking sheets in the oven and bake for 9-11 minutes. Keep an eye on them; the edges should be lightly browned, but the centers should still look soft and slightly underbaked!
9. Add a Touch of Salt:
As soon as you take the cookies out of the oven, sprinkle a pinch of flaky sea salt on top if you’d like. This adds a wonderful contrast to the sweetness of the cookies!
10. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. They’re amazing warm, but they’re also great at room temperature!
11. Storing Your Cookies:
If you happen to have leftovers (which is rare!), store them in an airtight container at room temperature. They’ll stay soft and delicious for several days!
These cookies are everything you want in a chocolate chip treat—soft, thick, and loaded with gooey melted chocolate. Happy baking!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine if you’re out of butter, but keep in mind that the flavor and texture may differ slightly. For the best results, stick with unsalted butter!
What Can I Use Instead of Eggs?
If you need an egg substitute, you can use 1/4 cup unsweetened applesauce or a flaxseed egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let it sit until thick). This will keep the cookies moist and help bind the mixture.
How Do I Make Chewy Cookies Instead of Crispy Ones?
To ensure your cookies stay chewy, avoid over-mixing after adding the flour and take them out of the oven while they still look slightly underbaked. They’ll firm up as they cool!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the dough in cookie dough balls. Just place them in a single layer on a baking sheet until frozen, then transfer them to a zip-top bag. When you’re ready to bake, just add a minute or two to the baking time.
