Why You'll Love It
- - The dough stays soft, even after cooling
- - Butter‑rich flavor that feels indulgent yet homey
- - Simple ingredients you probably already have
- - Perfect for gifting or a quiet snack
"These are the softest cookies I've ever baked—my kids ask for seconds every time!"
Essential Ingredient Guide
- Unsalted butter: Choose a high‑quality butter for richness; melt slightly for easier mixing.
- Brown sugar: Provides moisture and a deep caramel note; pack firmly when measuring.
- All‑purpose flour: Creates structure; sift to avoid lumps and ensure a tender crumb.
- Vanilla extract: Adds warmth; a dash enhances the buttery aroma.
- Lemon zest (optional): Brightens the flavor without overpowering the chocolate.
- Semi‑sweet chocolate chips: Use quality chips that hold shape; they melt just enough to stay soft.
Complete Cooking Process
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Ingredient Readiness:
Measure flour, sugars, and butter; soften butter at room temperature and pre‑heat the oven.
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Flavor Development:
Cream butter and sugars together until light; this traps air, giving the cookies a subtle lift.
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Texture Control:
Fold in flour gently to avoid over‑mixing, preserving a tender interior.
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Finishing Touches:
Stir in chocolate chips and optional zest, then scoop onto a parchment sheet.
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Serving Timing:
Bake just until the edges set; let cookies rest a minute on the sheet before transferring.
- Chill the dough for 30 minutes to prevent spreading
- Use a cookie scoop for uniform size
- Bake on the middle rack for even heat
- Store in an airtight container with a slice of bread
Pro Tips
These small steps make a big difference. I remember once I forgot to chill the dough and the cookies turned out thin—oops! A quick chill restores that perfect puff. Also, placing a slice of fresh bread in the storage container keeps the cookies soft for days, like a quiet guardian of sweetness.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Do not over‑bake; they firm up as they cool
- Room‑temperature butter mixes more evenly
- Brown sugar keeps them moist
Frequently Asked Questions
→ Can I use melted butter?
Yes, melted butter works, but let it cool slightly before mixing to avoid a too‑wet dough.
→ How do I keep them soft?
Store in an airtight container with a slice of bread; the bread releases moisture that keeps the cookies tender.
→ Can I add nuts?
Absolutely—chopped walnuts or pecans add a nice crunch without overwhelming the softness.
→ What if I don’t have brown sugar?
You can substitute with a mix of white sugar and a tablespoon of molasses per cup of sugar.
→ Do I need parchment paper?
Parchment helps prevent sticking and promotes even browning, but a lightly greased sheet works too.
→ Can I freeze the dough?
Yes, shape the dough into balls, freeze on a tray, then transfer to a bag; bake from frozen, adding a minute or two.
Chef's Tips
If you prefer a slightly crisp edge, let the cookies bake an extra minute.,For extra chew, use a mix of brown and dark brown sugar.,A pinch of sea salt sprinkled on top before baking heightens the chocolate flavor.
Nutrition Facts
per serving
210
Calories
2g
Protein
27g
Carbs
11g
Fat
Taste Profile
Warm buttery sweetness with chocolate richness
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Margarine works but may alter flavor; coconut oil adds a subtle tropical note.
Dark chocolate gives a richer, slightly bitter contrast.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add 1/2 tsp cinnamon and a pinch of cayenne for a warming kick.
Mediterranean Style
Replace chocolate chips with chopped dried apricots and toasted almonds.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑mixing the dough, which creates a tough cookie.
- Baking too long, leading to a dry interior.
- Using cold butter, which doesn’t incorporate fully.
Meal Prep & Storage
Make Ahead Tips
You can shape the dough into balls, freeze them on a tray, then store in a zip‑top bag for up to 3 months. Bake from frozen, adding a minute to the bake time.
Leftover Ideas
Reheat gently in a warm oven (300°F) for 5 minutes; they’ll soften again.
Perfect Pairings
Serve this with...
Cooking Timeline
Gather and measure all ingredients; preheat oven.
Cream butter and sugars, then add eggs and vanilla.
Combine dry ingredients, fold into wet mixture, add chocolate chips.
Scoop dough onto sheet; optionally chill for 30 minutes.
Bake cookies, let cool briefly on sheet, then transfer to rack.
Soft Batch Chocolate Chip Cookies – Soft & Chewy
These soft batch chocolate chip cookies melt in your mouth, offering a buttery, chewy bite that feels like a warm hug on a cool afternoon. Made with a simple blend of brown sugar and vanilla, each cookie stays tender and fragrant, perfect for sharing with family or enjoying alone with a quiet cup of tea. The recipe balances just enough crisp edges with a plush interior, creating a timeless comfort that feels both familiar and special.
Timing
Prep Time
15 Minutes
Cook Time
12 Minutes
Total Time
27 Minutes
Recipe Details
Ingredients
Main Ingredients
- 01 1 cup unsalted butter, softened
- 02 3/4 cup brown sugar, packed
- 03 1/2 cup granulated sugar
- 04 2 large eggs
- 05 2 tsp vanilla extract
- 06 2 1/4 cups all‑purpose flour
- 07 1 tsp baking soda
- 08 1/2 tsp salt
- 09 1 1/2 cups semi‑sweet chocolate chips
- 10 1 tsp lemon zest (optional)
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2‑3 minutes.
Add the eggs one at a time, beating well after each, then stir in the vanilla extract and lemon zest if using.
In a separate bowl whisk flour, baking soda, and salt; gradually fold the dry mixture into the wet ingredients until just combined.
Gently stir in the chocolate chips, ensuring even distribution without over‑mixing.
Scoop rounded tablespoons of dough onto the prepared sheet, spacing 2 inches apart; chill for 30 minutes if you prefer thicker cookies.
Bake for 10‑12 minutes, until the edges are lightly golden but the centres still look soft. Let cool on the sheet for 1 minute, then transfer to a wire rack.
Notes & Tips
- 1 If you prefer a slightly crisp edge, let the cookies bake an extra minute.
- 2 For extra chew, use a mix of brown and dark brown sugar.
- 3 A pinch of sea salt sprinkled on top before baking heightens the chocolate flavor.
Tools You'll Need
-
Mixing bowls
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Hand mixer or stand mixer
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Spatula
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Measuring cups and spoons
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Baking sheet
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Parchment paper
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Cookie scoop
Must-Know Tips
- Don’t over‑mix the flour; it keeps the texture soft
- Chill the dough for consistent shape
- Watch the edges for a light golden hue
Professional Secrets
- Room‑temperature butter blends evenly, preventing dry spots
- Slightly under‑bake for a soft interior that finishes as it cools
- Use high‑quality chocolate chips for better melt and flavor
Recipe by
Mason Cole“Sweet cravings are my specialty! I turn sugar, chocolate, and imagination into pure dessert magic.” 🍰✨
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