These Soft-Batch Chocolate Chip Cookies are super chewy and loaded with gooey chocolate chips. They feel like a warm hug in every bite!
Honestly, who can resist a cookie that’s soft and sweet? I always save some dough for late-night snacking. They disappear fast, so maybe make a double batch! 😄
Key Ingredients & Substitutions
Unsalted Butter: This adds richness and helps create a soft texture. If you’re in a pinch, you can use salted butter; just reduce the added salt to 1/4 teaspoon.
Granulated Sugar & Brown Sugar: Both sugars play a role in texture. Granulated sugar adds crispness, while brown sugar adds moisture and chewiness. Use coconut sugar for a healthier twist, but your cookies will be a little darker in color.
Eggs: They provide moisture and binding. If you’re vegan, try using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water equals 1 egg) for a similar effect!
All-Purpose Flour: This is the base that holds everything together. Whole wheat flour can be a substitute for a nuttier flavor, but it might alter the cookie’s texture.
Chocolate Chips: Semi-sweet chips are my favorite for balance. However, you can mix it up with dark chocolate, milk chocolate, or even white chocolate for a different taste!
How Do I Keep My Cookies Soft and Chewy?
To nail that soft, chewy cookie texture, key steps matter! The way you bake and cool the cookies is crucial. Here’s how to get it right:
- **Creaming Butter and Sugars:** This process introduces air, creating a fluffy base which helps cookies rise and stay soft.
- **Don’t Overmix:** When blending in your dry ingredients, mix just until they are incorporated. Overmixing develops gluten, which can lead to tougher cookies.
- **Watch the Baking Time:** Remove the cookies when edges are lightly golden and centers look soft and underbaked. They’ll continue to cook a bit while cooling.
- **Cool on the Sheet:** Letting them sit on the baking sheet for 5 minutes before transferring them helps maintain softness as they finish setting up.
By following these steps, your cookies will turn out soft and delicious, just like the best bakery treats! Enjoy every bite!
How to Make Soft-Batch Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar (light or dark)
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prep and an additional 9-11 minutes to bake. After baking, allowing the cookies to cool for about 5 minutes is essential. So, you’ll be enjoying your freshly baked cookies in about 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is warming up, line your baking sheets with parchment paper or silicone mats, which will help prevent sticking.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter with granulated sugar and brown sugar until the mixture looks light and fluffy—this usually takes about 2-3 minutes using a hand mixer or by hand with a wooden spoon.
Next, beat in the eggs one at a time. It’s crucial to mix in the vanilla extract at this stage, combining everything smoothly.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step ensures that your cookies rise nicely and have a balanced flavor.
4. Mix Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix—this keeps your cookies tender and chewy!
5. Add the Chocolate Chips:
Now it’s time to fold in the semi-sweet chocolate chips. Mix them evenly throughout the dough so every cookie gets a delicious bite of chocolate.
6. Scoop and Bake:
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto your prepared baking sheets. Make sure to space them about 2 inches apart to allow for spreading.
Bake your cookies in the preheated oven for 9-11 minutes. The edges should be golden brown, but the centers should look soft and slightly underbaked—this is the secret to soft cookies!
7. Cool and Serve:
Once out of the oven, sprinkle your cookies with a pinch of flaky sea salt for an added touch of flavor, if you like. Let them cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
Now, grab a warm cookie, pour yourself a glass of milk or cup of coffee, and enjoy these heavenly Soft-Batch Chocolate Chip Cookies! They’re soft, gooey, and absolutely irresistible!
Can I Use Margarine Instead of Butter?
Yes, you can substitute margarine for butter, but keep in mind that it might slightly affect the texture and flavor. For the best results, use a stick-style margarine for direct substitutes.
What Can I Substitute for Eggs?
If you’re looking for an egg substitute, consider using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water equals 1 egg) or unsweetened applesauce (1/4 cup per egg). Both options keep the cookies moist and chewy!
How Should I Store Leftover Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a zip-top bag for up to 3 months.
Can I Add Other Mix-Ins?
Absolutely! Feel free to mix in chopped nuts, dried fruit, or different types of chocolate (like milk or white chocolate chips) for a unique twist. Just keep in mind that changing the mix-ins might slightly alter the baking time!
