Soft Batch Chocolate Chip Cookies
Deliciously soft and chewy chocolate chip cookies that are perfect for sharing or enjoying with your coffee. Easy to make with common pantry ingredients.
Ingredients
Wet Ingredients
- 14 tablespoons softened butter Adds moisture and richness
- 1 cup brown sugar Contributes moisture and deep caramel flavor
- ½ cup granulated sugar Provides sweetness and helps with browning
- 2 large eggs Binds ingredients and adds richness
- 1 teaspoon vanilla extract Enhances overall flavor
Dry Ingredients
- 2½ cups all-purpose flour Provides structure and texture
- 1 teaspoon baking soda Provides leavening
- ½ teaspoon salt or sea salt Balances sweetness
Chocolate Chips
- 3 cups chocolate chips Any variation of chocolate chips or chocolate chunks for sweetness and richness
Instructions
Preparation
- Preheat the oven to 350°F. Prepare your baking sheets by lining them with parchment paper or spraying with non-stick spray.
- Partially melt the butter in the microwave or in a metal bowl in the preheating oven until about half melted, then allow to cool slightly.
Mixing Ingredients
- In a mixing bowl, beat the cooled butter with brown sugar and granulated sugar until light and fluffy.
- Mix in the vanilla extract, adding eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Gradually add the flour, baking soda, and salt; mix until just combined.
- If the dough feels too wet, add flour one tablespoon at a time, but do not exceed three additional tablespoons.
Baking
- Gently fold in the chocolate chips.
- Scoop dough onto prepared baking sheets, using 1/4 cup for large cookies or 1.5 tablespoons for medium cookies.
- Bake one tray at a time: large cookies for 10 to 12 minutes, medium for 8 to 9 minutes.
- Once baked, let the cookies cool on a wire rack.
Notes
Store cookies in an airtight container for up to a week. For freezing, place unbaked dough balls on a baking sheet until solid, then transfer to a freezer bag for up to three months.