These Soft-Batch Chocolate Chip Cookies are a treat for cookie lovers! They are chewy on the inside and packed with delicious chocolate chips. Who can resist that?
When I bake these cookies, the warm smell fills my kitchen and makes everyone happy. They are perfect with a glass of milk, trust me!
I love how easy they are to make, too. Just mix, scoop, and bake. You’ll have a soft and sweet snack ready in no time! 😊
Key Ingredients & Substitutions
All-purpose flour: This is the base of the cookie. If you’re gluten-free, you can use a 1:1 gluten-free flour blend. I like to use a bit of cornstarch mixed in to keep the cookies soft.
Butter: Melted butter gives a rich flavor and adds to the chewy texture. If you’re short on butter, you can use coconut oil or even a nut butter for a different taste, but it may alter the cookie’s texture.
Brown sugar: Brown sugar adds moisture and a deeper flavor. You can substitute it with an equal amount of coconut sugar or use 2 parts granulated sugar with 1 part molasses for a similar effect.
Eggs: The egg yolk is what adds extra softness. If you need an egg substitute, try 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water).
Chocolate chips: Semisweet chips are traditional, but you could use dark, milk, or even white chocolate chips based on your preference. Try adding chopped nuts or dried fruit for a fun twist!
How Do You Achieve the Perfect Soft Texture in Cookies?
The secret to achieving that soft-batch texture lies in a few key steps. First, remember that you want to avoid over-mixing the dough when combining wet and dry ingredients. This helps keep the cookies tender.
- Use melted butter for a chewier texture.
- Let the cookie dough rest a bit before scooping. It helps with texture.
- Be careful not to over-bake! Remove the cookies when the edges are set but the centers are still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack, which helps them firm up without drying out.
These small details can make a big difference in the final outcome, giving you those lovely, soft, and chewy cookies you’re aiming for!
Soft-Batch Chocolate Chip Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar (light or dark)
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups semisweet chocolate chips
- Optional: Flaky sea salt for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 12 to 14 minutes to bake. Plus, you’ll want to let the cookies cool for a bit before diving in. All in all, you can have delicious soft-batch cookies ready in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). This helps achieve the perfect baking temperature for soft cookies. Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This step ensures that the leavening agent is evenly distributed throughout the flour. Once mixed, set it aside for later.
3. Prepare the Wet Ingredients:
In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Using a whisk, blend them until smooth and well combined. Next, add the whole egg and the additional egg yolk, mixing again until everything is well incorporated. Don’t forget to stir in the vanilla extract!
4. Combine Wet and Dry Ingredients:
Now it’s time to introduce the dry ingredients to the wet mixture. Add the flour mixture to the bowl containing the wet ingredients. Stir gently until just combined. Be careful not to over-mix—you want your cookies to stay tender and soft!
5. Fold in the Chocolate Chips:
Gently fold the semisweet chocolate chips into the cookie dough, making sure they are evenly distributed throughout. The more chocolate, the better, right?
6. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop generous amounts of dough onto your prepared baking sheets. Ensure they are spaced about 2 inches apart, as they will spread a little while baking.
7. Optional Sea Salt Finish:
If you like a touch of saltiness to balance the sweetness, lightly sprinkle some flaky sea salt on top of each dough ball before baking. It adds a delightful flavor contrast!
8. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 12 to 14 minutes. Keep an eye on them—you want the edges to be set while the centers remain soft and slightly puffy.
9. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. This will help them firm up a bit before moving them to a wire rack to cool completely. Now they’re ready to eat!
Enjoy your soft-batch chocolate chip cookies warm or store them in an airtight container for delicious treats throughout the week. They’ll be chewy and delightful every time you grab one! 🍪
Can I Use Different Types of Sugar?
Absolutely! You can use a mix of brown and granulated sugar, or even replace brown sugar with coconut sugar or a sugar-free alternative. Just keep in mind that different sugars can affect the cookie’s texture and flavor slightly.
Can I Make These Cookies Without Eggs?
Yes! If you need an egg substitute, try using 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water). This will help maintain moisture and binding in the cookies.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them! Just make sure they’re fully cooled, then place them in a freezer-safe bag for up to 3 months. Reheat gently in the microwave to enjoy them warm.
What Should I Do If My Dough is Too Sticky?
If your cookie dough feels overly sticky, you can add a little more flour, a tablespoon at a time, until it reaches the desired consistency. Just be careful not to add too much, as this can lead to dry cookies!