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OMG Soft Batch Chocolate Chip Cookies! Pure Nirvana – The Chewiest, Dreamiest Cookies Ever

Have you ever taken a bite of a chocolate chip cookie so soft, melty, and irresistible that it made you say, “OMG!” out loud? If not, get ready — because these Soft Batch Chocolate Chip Cookies are pure nirvana. They’re rich, gooey, buttery to perfection, and packed with 3 whole cups of chocolate chips for maximum indulgence. These cookies bake up with crisp edges and super soft, chewy centers. No chilling required. No fancy techniques. Just melt-in-your-mouth chocolate chip cookies that taste like they came straight from your favorite bakery — but better. Whether you're a seasoned baker or a cookie newbie, this is the only soft batch cookie recipe you'll ever need. Let’s dive into cookie bliss.
Print Recipe Pin Recipe
Prep Time 15 minutes
bake time 10 minutes
Total Time 25 minutes
Servings: 28 cookies
Ingredients Equipment Method Notes

Ingredients
  

🥚 Fresh Ingredients:
  • 2 large eggs
🧂 Baking Staples & Flavor:
  • 2½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt or sea salt
  • 1 tsp vanilla extract
  • ½ cup light brown sugar packed
  • 1 cup granulated sugar
🍫 Chocolate:
  • 3 cups chocolate chips use semi-sweet, milk, dark, or a mix!
🧈 Dairy:
  • 14 tbsp unsalted butter softened (1 stick + 6 tbsp)

Equipment

  • Here’s what you’ll need to make these bakery-style soft batch cookies at home:
  • Large mixing bowls
  • Whisk and rubber spatula
  • Measuring cups and spoons
  • Hand mixer or stand mixer (optional, but helpful)
  • Cookie scoop (for even portions)
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Cooling rack

Method
 

Step 1: Preheat and Prep
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Step 2: Cream Butter and Sugars
  1. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy — about 2–3 minutes using a hand mixer or stand mixer.
  2. Softened butter is key to that soft batch texture — not melted, not cold.
Step 3: Add Eggs and Vanilla
  1. Add the eggs, one at a time, beating well after each. Stir in the vanilla extract until smooth and creamy.
Step 4: Mix Dry Ingredients
  1. In a separate bowl, whisk together the flour, baking soda, and salt.
  2. Gradually add the dry ingredients to the wet mixture, mixing just until combined — do not overmix.
Step 5: Fold in Chocolate Chips
  1. Stir in the chocolate chips with a spatula. The dough will be thick and dreamy.
  2. If you're a true chocolate lover, reserve a handful of chips to press into the tops of the cookies before baking.
Step 6: Scoop and Shape
  1. Using a cookie scoop or tablespoon, portion out the dough into 2–3 tablespoon-sized balls. Place them 2 inches apart on the prepared baking sheets.
  2. For soft and thick cookies, don’t flatten the dough — they’ll spread just enough while baking.
Step 7: Bake
  1. Bake for 9–11 minutes, or until the edges are lightly golden and the centers look just barely set.
  2. The key to soft batch texture: Do not overbake. Slightly underbake for gooey, melt-in-your-mouth centers.
Step 8: Cool
  1. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (or enjoy them warm — we won’t judge!).

Notes

🧊 Storage & Reheating
Storage:
Store cooled cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze the baked cookies or raw dough balls for up to 3 months.
Reheating:
Warm cookies in the microwave for 10–15 seconds to bring back that gooey, fresh-from-the-oven texture.
🥄 Variations
Love to customize? Try one of these tasty soft batch upgrades:
Salted Chocolate Chip: Top each cookie with flaky sea salt before baking for an irresistible sweet-salty combo.
Nutty Delight: Add ½ cup of chopped pecans or walnuts for crunch.
Triple Chocolate: Mix dark, milk, and white chocolate chips for variety in every bite.
Espresso Infused: Add 1 tsp espresso powder to enhance the chocolate flavor.
Toffee Twist: Mix in toffee bits or caramel chunks for a rich, buttery depth.
Gluten-Free: Use a 1:1 gluten-free flour blend to keep the cookies soft and chewy.
Stuffed Cookies: Wrap the dough around a caramel square or peanut butter cup for a gooey surprise center.
❓ 10 FAQs
1. Can I chill the dough for later?
Yes! Chilling enhances flavor. Cover and refrigerate for up to 48 hours. Let it sit at room temp for 10–15 minutes before scooping.
2. Can I freeze the cookie dough?
Absolutely. Scoop the dough into balls and freeze on a tray. Transfer to a zip-top bag once solid. Bake straight from frozen, adding 1–2 minutes to bake time.
3. Why did my cookies spread too much?
If your butter was too soft or melted, the cookies may spread. Chilling the dough or adding 1–2 tablespoons of extra flour can help.
4. Why are my cookies dry?
Overbaking is usually the culprit. Pull the cookies out when the centers are just barely set.
5. Can I make jumbo bakery-style cookies?
Yes! Use ¼ cup dough per cookie and bake for 12–14 minutes.
6. Are these cookies chewy or cakey?
They’re perfectly chewy with soft centers — true soft batch style!
7. Can I make them smaller for bite-size treats?
Definitely. Use a teaspoon of dough and reduce baking time to 7–8 minutes.
8. What’s the best chocolate to use?
Semi-sweet chips are classic, but chunks, discs, or chopped bars melt even better.
9. Can I make these dairy-free?
Use vegan butter and dairy-free chocolate chips. Substitute eggs with flax eggs or commercial replacers.
10. Do I need a stand mixer?
Nope! A hand mixer or even a whisk and spatula will work. Just make sure to mix well.
🏁 Conclusion
These OMG Soft Batch Chocolate Chip Cookies are exactly what the name promises — soft, gooey, rich, and completely unforgettable. Whether you're baking for friends, family, or just treating yourself after a long day, these cookies deliver sweet comfort in every bite.
No chill time, no fancy tools — just a warm oven, real ingredients, and the best reward: freshly baked cookies that taste like heaven.
So go ahead. Make a batch. Or two. Because one bite of these soft batch beauties, and you’ll be saying OMG, too.