OMG Soft Batch Chocolate Chip Cookies
These OMG Soft Batch Chocolate Chip Cookies are easy to make and perfect for any occasion, offering a soft, chewy texture and comforting flavors that delight both kids and adults.
Ingredients
For the Cookie Dough
- 14 tablespoons softened butter adds richness and moisture
- 1 cup granulated sugar sweetens the dough
- ½ cup brown sugar contributes moisture and slight molasses flavor
- 2 large eggs binds ingredients and adds moisture
- 1 teaspoon vanilla extract enhances flavor
- 2½ cups all-purpose flour provides structure
- 1 teaspoon baking soda leavening agent for rise
- ½ teaspoon salt balances sweetness
- 3 cups chocolate chips adds sweetness and chocolate flavor
Instructions
Preparation
- Preheat your oven to 350°F. Line your baking sheets with parchment paper or lightly spray them with non-stick spray.
- Partially melt the butter by microwaving it until halfway melted or placing it in a metal bowl in the preheating oven. Allow it to cool afterward.
- In a mixing bowl, beat the cooled, partially melted butter with the granulated sugar and brown sugar until light and fluffy.
- Mix in the vanilla extract, followed by the eggs one at a time, ensuring full incorporation before adding the next.
- Gradually add the all-purpose flour, baking soda, and salt, mixing on low speed until just combined.
- If the dough is too wet, add flour one tablespoon at a time, ensuring not to exceed three additional tablespoons.
- Gently fold in the chocolate chips with a spatula or spoon.
- Use a cookie scoop or tablespoon to portion the dough onto prepared baking sheets, spacing them out. Press the dough balls slightly and add extra chocolate chips on top if desired.
Baking
- Bake one tray at a time in the preheated oven. For large cookies, bake for 10-12 minutes, and for smaller cookies, about 8-9 minutes.
- Once baked, remove cookies from the oven and allow them to cool on a wire rack.
Notes
Tips for the best results: ensure butter is adequately softened, allow cookies to cool slightly on the baking sheet, use a cookie scoop for uniform size, adjust baking times based on your oven, and store dough covered if not baking immediately.