One of my favorite variations, is the soft batch cookie.
These are thick, soft, chewy and loaded with lots of delectable chocolate chips.
Give it a try! This recipe is perfect for when you’re craving that super, soft texture in a cookie.
Have you never met a chocolate chip cookie that you didn’t like when it was soft batch and gooey warm a few minutes after they were taken out of the oven? That’s when they are the best! Yum!
These Soft Batch Chocolate Chip Cookies – Pure Nirvana are the bomb de la bombs of the cookie universe!
Warning! You might inhale these right smack dab out of the oven. It’s. hard. to. stop.
So are you ready for the most beloved delectable, insane, buttery, rich, thick, soft-batch chocolate chip cookie recipe ever, ever?
14 tablespoons unsalted butter softened
1 cup granulated sugar
½ cup light brown sugar
1 teaspoon vanilla extract
2½ cups all-purpose flour + a few extra tablespoons, see ** in directions below–I used 2 extra tablespoons
1 teaspoon baking soda
1/2 teaspoon salt or sea salt
3 cups chocolate chips ( any variation of chocolate chips or chocolate chunks)
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Preheat the oven to 350 and line a few trays with baking paper or spray with non-stick spray.
In a metal bowl, place the butter inside the bowl and place in the preheating oven.
Leave it just for a few minutes, until the butter starts to melt around the outside (approx 1/2 of the butter melted). Take out of oven to cool.
Once the butter has cooled, add both sugars and beat with a mixer until light and fluffy.
Add the vanilla and eggs, beating between each addition just until mixed.
Add the flour, baking soda and salt or sea salt and beat on a low speed, just until combined.
**If needed, add more flour, a tablespoon at a time, until the dough comes together in a ball and not sticking to the sides of the bowl.
Fold in the chocolate chips until just incorporated.
Use an ice cream or cookie scoop (1/4 cup for large, 1.5 tablespoons for medium) and drop the dough onto the prepared baking sheets, allowing room for spreading. Pat down cookies just a little and press additional chocolate chips on top of cookie dough if desired.
Bake one tray of cookies at a time, for 10-12 minutes for large, 8-9 for small. Don’t over-bake and allow to cool on wire rack.
Makes 1 dozen large or 2 dozen small cookies.
Store cookies in air-tight container.
I used 1 cup Ghirardelli Semi-Sweet Chocolate Chips, 1 cup Ghirardelli Milk Chocolate Chips, and 1 cup 60% Ghirardelli Cacao Bittersweet Chocolate Chips in my recipe.