If you’ve been searching for the ultimate, buttery, rich, thick, soft batch chocolate chip cookie… your search ends here! These cookies are melt-in-your-mouth perfection — thick, chewy, loaded with gooey chocolate chips, and so addictive you’ll be sneaking “just one more” all night.
Fresh out of the oven, still warm, and slightly gooey in the center? That’s the magic moment. These are the cookies that make the kitchen smell like heaven and make friends & family think you’re a baking genius.
Why You’ll Love These Cookies
- Thick & Chewy: No thin, crispy cookies here — these are pillowy soft.
- Gooey Chocolate in Every Bite: Loaded with a mix of chocolate chips for extra decadence.
- Quick to Make: Only 20 minutes from start to finish.
- Freezer-Friendly: Bake now or freeze for later without losing quality.
Ingredients You’ll Need
- 14 tbsp unsalted butter – softened, partially melted for the perfect texture
- 1 cup brown sugar – packed for that caramel flavor
- ½ cup granulated sugar
- 2 large eggs – room temperature
- 1 tsp vanilla extract
- 2½ cups all-purpose flour – plus 1–2 tbsp extra if needed
- 1 tsp baking soda
- ½ tsp salt – sea salt works beautifully
- 3 cups chocolate chips – mix and match your favorites (milk, semi-sweet, dark, or chunks)
Step-by-Step Instructions
1. Prep Your Oven & Pans
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or lightly spray with non-stick spray.
2. Partially Melt the Butter
Melt butter halfway — either in the microwave or in a metal bowl inside your warming oven. Remove and let cool to room temperature.
3. Cream the Butter & Sugars
In a large bowl, beat the cooled butter with both sugars until light and fluffy.
4. Add Eggs & Vanilla
Mix in the vanilla and eggs, one at a time, until just combined.
5. Mix Dry Ingredients
On low speed, add flour, baking soda, and salt. If the dough feels too wet, add extra flour 1 tbsp at a time (no more than 3 tbsp total) until it starts to pull away from the bowl.
6. Fold in Chocolate Chips
Gently mix in all that glorious chocolate.
7. Scoop & Shape
Use a ¼ cup scoop for large cookies or 1½ tbsp for medium ones. Place dough balls on prepared baking sheets, leaving room for spreading. Lightly press down and add extra chocolate chips on top if desired.
8. Bake
Bake one tray at a time:
- Large cookies: 10–12 minutes
- Small cookies: 8–9 minutes
Remove from oven when edges are set but centers still look slightly underbaked — they’ll finish cooking as they cool.
9. Cool & Store
Cool on a wire rack. Store in an airtight container for up to 4 days, or freeze for up to 1 month.
Baking Tips for the Best Soft Batch Cookies
- Butter Temperature Matters: Partially melting butter creates the perfect balance between chewy and soft.
- Chill Dough for Thicker Cookies: If dough is too warm, refrigerate for 30 minutes before baking.
- Mix Your Chips: A combo of milk, semi-sweet, and dark chocolate makes every bite a little different.
- Don’t Overbake: Pull them out when they still look slightly soft in the middle — that’s the secret to the gooey texture.
Freezer Instructions
- Freeze Dough Balls: Scoop, freeze on a tray, then store in a zip-top bag for up to 3 months. Bake from frozen, adding 1–2 minutes to bake time.
- Freeze Baked Cookies: Cool completely, then freeze in an airtight container for up to 1 month.
These Soft Batch Chocolate Chip Cookies aren’t just good… they’re dangerously good. One bite in, and you’ll understand why I call them cookie nirvana. Now grab your mixer and let’s bake some joy!