Soft Batch Chocolate Chip Cookies Recipe
Indulge in these Soft Batch Chocolate Chip Cookies that are chewy, buttery, and loaded with melty chocolate chips. These bakery-style cookies are easy to make and perfect for satisfying your sweet cravings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
Wet Ingredients:
- 3/4 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
Additions:
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cornstarch.
- Mix Wet Ingredients: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, egg yolk, and vanilla extract, and beat until smooth.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
- Shape and Bake: Scoop dough into heaping tablespoons and roll into balls. Place on the prepared baking sheets about 2 inches apart. Bake for 9–11 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
- Cool and Enjoy: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra softness, chill the dough for 30 minutes before baking.
- These cookies stay soft for days and also freeze well once baked.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 17g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
