There is something magical about a cookie that stays soft in the center with melty pools of chocolate. These soft batch chocolate chip cookies come together in one bowl, bake in minutes, and taste like they rolled out of a tiny neighborhood bakery.
They are buttery, tender, and just the right amount of chewy. No chilling needed, so you can have warm cookies on the table faster than the oven preheats.
Soft Batch Chocolate Chip Cookies
Equipment
- 2 Baking Sheet lined with parchment
- 1 Parchment Paper for lining pans
- 1 Large bowl
- 1 Hand mixer (or stand mixer)
- 1 Cookie scoop 2 tablespoon size (optional)
- 1 Wire rack
- 1 Round Cookie Cutter (optional, for shaping)
Ingredients
Cookie Dough
- unsalted butter softened
- light brown sugar
- granulated sugar
- egg
- egg yolk extra yolk
- vanilla extract alcohol-free
- all-purpose flour
- cornstarch
- baking soda
- fine sea salt
- semi-sweet chocolate chips or chunks
- flaky sea salt for finishing (optional)
Instructions
- Heat the oven to 350 bF (175 b bC). Line two baking sheets with parchment for even browning and easy cleanup.
- In a large bowl, beat softened butter with brown sugar and granulated sugar until light and creamy, about 2 minutes. This traps air and helps create thicker cookies.
- Mix in the egg, then the extra yolk, followed by alcohol-free vanilla until smooth and glossy.
- Whisk flour, cornstarch, baking soda, and salt in a separate bowl. Add to the butter mixture and mix on low just until a soft dough forms. Do not overmix.
- Stir in chocolate chips or chunks, reserving a small handful to press on top for that bakery look.
- Scoop 2 tablespoon mounds (about 40 g each) and place 2 inches apart on prepared sheets. Press a few extra chocolate pieces on top.
- Bake 9 to 11 minutes, until edges are set and lightly golden and centers look slightly underdone. The carryover heat will finish them.
- For perfectly round cookies, swirl a round cookie cutter around each hot cookie to nudge the edges into a neat circle. Sprinkle with flaky salt if using.
- Let cookies cool on the sheet for 5 minutes, then move to a rack. Enjoy warm while the chocolate is melty.
Notes
Why You’ll Love This Recipe
- Soft and gooey centers with lightly crisp edges in every bite.
- No-chill dough so your cookie craving meets instant gratification.
- One bowl and simple pantry ingredients for easy cleanup.
- Tested tips for thick, bakery-style cookies that do not spread too much.
- Endlessly customizable with nuts, different chocolates, or a sprinkle of flaky salt.
This Recipe Ingredients & Substitutions
- Unsalted butter, softened: Room temperature so it creams smoothly. If using salted butter, reduce added salt slightly.
- Light brown sugar and granulated sugar: Brown sugar adds moisture and caramel notes; the granulated sugar helps edges set.
- Egg + extra yolk: The yolk adds richness and helps achieve that soft, plush center.
- Alcohol-free vanilla: Warm bakery aroma without any sharp aftertaste.
- All-purpose flour: Spoon and level, or use a scale for accuracy.
- Cornstarch: Key for a tender, soft batch texture.
- Baking soda: Freshness matters for proper lift.
- Fine sea salt: Balances sweetness and boosts flavor.
- Semi-sweet chocolate chips or chunks: Use a mix for pools and pockets of chocolate.
- Optional finish: Flaky salt to contrast the sweetness.
Substitutions and tips:
- Butter: Plant-based stick butter works; avoid tub-style spreads.
- Sugar: Dark brown sugar brings deeper molasses notes; swap 1:1.
- Flour: White whole wheat can replace up to 25 percent without losing softness.
- Chocolate: Try milk, bittersweet, or a chopped bar for varied melt.
Step-by-Step Instructions to Make This Recipe
Step 1: Preheat and prep
Heat the oven to 350°F (175°C). Line two baking sheets with parchment for even browning and easy cleanup.
Step 2: Cream butter and sugars
In a large bowl, beat softened butter with brown sugar and granulated sugar until light and creamy, about 2 minutes. This traps air and helps create thicker cookies.
Step 3: Add eggs and vanilla
Mix in the egg, then the extra yolk, followed by alcohol-free vanilla until smooth and glossy.
Step 4: Add dry ingredients
Whisk flour, cornstarch, baking soda, and salt in a separate bowl. Add to the butter mixture and mix on low just until a soft dough forms. Do not overmix.
Step 5: Fold in chocolate
Stir in chocolate chips or chunks, reserving a small handful to press on top for that bakery look.
Step 6: Scoop
Scoop 2 tablespoon mounds (about 40 g each) and place 2 inches apart on prepared sheets. Press a few extra chocolate pieces on top.
Step 7: Bake
Bake 9 to 11 minutes, until edges are set and lightly golden and centers look slightly underdone. The carryover heat will finish them.
Step 8: Shape and finish
For perfectly round cookies, swirl a round cookie cutter around each hot cookie to nudge the edges into a neat circle. Sprinkle with flaky salt if using.
Step 9: Cool
Let cookies cool on the sheet for 5 minutes, then move to a rack. Enjoy warm while the chocolate is melty.
Tips for Success
- Measure accurately: A kitchen scale gives the most consistent results.
- Use room-temp butter: Too cold does not cream; too melty can cause spreading.
- Do not overbake: Pull when centers still look soft for that signature texture.
- Fresh leavening: Replace baking soda that is older than 6 months.
- Pan matters: Light-colored aluminum bakes evenly; dark pans brown faster.
- Rest briefly: A 10 minute rest before baking can reduce spreading if your kitchen is warm.
Variations of This Recipe
- Brown butter: Brown the butter, cool until semi-solid, then proceed for nutty depth.
- Double chocolate: Swap 3 tablespoons flour for cocoa powder and use dark chips.
- Nutty crunch: Fold in toasted walnuts, pecans, or pistachios.
- Espresso twist: Add 1 teaspoon instant espresso to the dry ingredients.
- Stuffed: Wrap dough around a small square of chocolate or a spoon of hazelnut spread.
Serving Suggestions: What to Pair with This Recipe
- Cold milk or a cozy mug of coffee or tea.
- Sandwich around vanilla or chocolate ice cream.
- Crumbled over yogurt or fruit for a quick dessert parfait.
Storage & Reheating Instructions
- Room temperature: Store in an airtight container for 3 to 4 days with a slice of bread to keep soft.
- Freeze baked cookies: Freeze up to 2 months. Thaw at room temp or warm at 300°F for 3 to 4 minutes.
- Freeze dough: Scoop and freeze dough balls on a tray, then bag. Bake from frozen at 350°F, adding 1 to 2 minutes.
Memories Made Around the Table
Growing up, a warm cookie on a weekday felt like a tiny celebration. I still remember the way the chocolate would smudge my fingers as we huddled around the counter, impatient for that first bite. These are the cookies I bake when I want to share a little comfort and a lot of smiles.
FAQs
Why are my cookies flat? The butter may have been too warm, or the flour undermeasured. Chill the scooped dough for 10 minutes and be sure to measure flour accurately.
Do I need to chill the dough? Not required for this recipe. A short 10 to 20 minute chill can help if your kitchen is very warm or if you want extra thick cookies.
Can I make the dough ahead? Yes. Refrigerate up to 48 hours or freeze scooped dough up to 2 months. Bake straight from cold or frozen, adding a minute if needed.
What does cornstarch do? It softens the crumb and helps the cookies stay thick and tender, giving that soft batch feel.
How do I get visible chocolate pools? Use chopped chocolate from a bar and press a few pieces on top of each scoop before baking.
Final Thoughts
These soft batch chocolate chip cookies deliver bakery-style texture with at-home ease. Keep this recipe close, share it generously, and enjoy every warm, chocolatey bite.