By: Author Zona House
Posted on - Last updated:
Categories 30 Minute Recipes, Cookies
These are the best Soft Batch Chocolate Chip Cookies. Unsalted butter and a combination of brown sugar with some granulated sugar create the best soft and chewy texture.
Why I love this recipe
This is my all-time favorite cookie recipe and makes the BEST chocolate chip cookie! This super easy recipe makes just 1 dozen large chewy and soft cookies with just 9 ingredients and 30 minutes to make!
- Why I love this recipe
- Ingredients
- Substitutions
- Equipment used in this recipe
- How to make a Dozen Chocolate Chip Cookies
- Recipe FAQs
- You may also enjoy
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Easy Home Cooking For Two – by Zona Cooks features 60 main dish recipes giving you two months’ worth of simple homemade food that will impress any night of the week. Check Cookbook Price
Ingredients
(amounts are listed in the recipe card at the bottom of the post)
unsalted butter
white sugar
light brown sugar
vanilla
egg
all-purpose flour
baking soda
salt
chocolate chips (or chocolate chunks, M&M’s, Reese’s Pieces, pecans, or walnuts)
Substitutions
You can substitute the semi-sweet chocolate chips with dark chocolate chips, milk chocolate chips, chocolate chunks, white chocolate chips, M&M’s, Reese’s pieces chips, pecans, walnuts, or your favorite cookie ingredient.
Equipment used in this recipe
- Baking sheet
- Parchment paper
- Stand mixer (or hand mixer and large mixing bowl)
- Cooling rack
How to make a Dozen Chocolate Chip Cookies
Step 1 – Preheat the oven to 350 degrees F.
Step 2 – Line a baking sheet with parchment paper.
Step 3 – Melt the butter a little bit, for about 30 – 40 seconds in the microwave. It won’t be completely melted but will have some liquid.
Step 4 – In the bowl of a stand mixer with the paddle attachment (or large bowl and hand mixer), cream the butter with granulated sugar, and brown sugar.
Step 5 – Add in the vanilla and the egg. Continue mixing on low speed until just combined. Don’t over-mix.
Step 6 – Then add the flour, baking soda, and salt. Mix until the dough forms.
Step 7 – Gently fold in the chocolate chips.
Step 8 – Divide the dough into 12 equal portions and roll into balls with your hands. Place the cookie dough balls on a large baking sheet about 2 inches apart in a single layer. Bake in two batches if necessary.
Step 9 – Bake for 9 – 11 minutes until the cookies are just barely golden. If they are golden brown, they may be overbaked and they may not be soft.
Step 10 – Let them cool on the pan for 2 minutes then transfer to a wire rack to finish cooling completely.
Recipe FAQs
What is the secret to making cookies soft?
The secret to making these awesome cookies soft is using brown sugar in the recipe and under-baking the cookies.
You may also enjoy
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Yield: 1 Dozen
Soft Batch Chocolate Chip Cookies
These are the best Soft Batch Chocolate Chip Cookies. Unsalted butter and a combination of brown sugar with some granulated sugar create the best chewy and soft texture. This recipe makes 1 dozen large soft and chewy cookies ready in about 30 minutes.
Prep Time10 minutes
Cook Time10 minutes
Cool Time10 minutes
Total Time30 minutes
Ingredients
- 8 Tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar (or dark brown sugar)
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups all-purpose flour (or bread flour)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips (or see notes)
Instructions
- Preheat the oven to 350 degrees F.
- Line a cookie sheet with parchment paper.
- Melt the butter a little bit, for about 30 - 40 seconds in the microwave. It won’t be completely melted but will have some liquid.
- In the bowl of a stand mixer with the paddle attachment, cream butter with granulated sugar, and brown sugar.
- Add in the vanilla and the egg. Continue mixing on low speed until just combined. Don’t over-mix.
- Then add the flour, baking soda, and salt. Mix until the dough forms.
- Gently fold in the chocolate chips.
- Divide the dough into 12 equal portions and roll into balls with your hands. Place the dough balls on the baking sheet about 2 inches apart. Bake in two batches if necessary.
- Bake for 9 - 11 minutes until the cookies are just barely golden. Don’t overbake or they won’t be soft.
- Let them cool on the pan for 2 minutes then transfer to a wire rack to finish cooling completely.
Notes
- You can substitute the semi-sweet chocolate chips with dark chocolate chips, milk chocolate chips, chocolate chunks, white chocolate chips, M&M’s, Reese’s pieces chips, pecans, walnuts, or your favorite cookie ingredient.
- Store leftovers in an airtight container at room temperature.
Recommended Products
As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.
Nutrition Information:
Yield:
12Serving Size:
1
Amount Per Serving:Calories: 248Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 107mgCarbohydrates: 33gFiber: 1gSugar: 20gProtein: 3g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
Hi and welcome. I’m Zona and I love creating recipes for easy dinners or desserts. Here you will find quick recipes, recipes that take minimal effort, or recipes that have few ingredients. Eat, drink, and enjoy!
This recipe is adapted from my other site Zona Cooks.
Soft Batch Chocolate Chip Cookies web story
