Ohhh yes — Soft Batch Chocolate Chip Cookies 🍪💛
Thick, chewy centers, lightly crisp edges, and that bakery-style softness that lasts for days.
Soft Batch Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter, melted & slightly cooled
- ¾ cup brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk
- 1 tbsp vanilla extract
- 1¾ cups all-purpose flour
- 1 tbsp cornstarch (the softness secret)
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups chocolate chips or chunks
Instructions
- Mix wet ingredients
- Whisk melted butter, brown sugar, and granulated sugar until smooth.
- Add egg, extra yolk, and vanilla. Mix well.
- Add dry ingredients
- Stir in flour, cornstarch, baking soda, and salt until just combined.
- Fold in chocolate chips.
- Chill (important!)
- Cover and refrigerate dough for 30–60 minutes.
- This keeps cookies thick and soft.
- Bake
- Preheat oven to 350°F (175°C).
- Scoop large dough balls (about 2 tbsp each) onto a lined baking sheet.
- Bake 9–11 minutes — centers should look slightly underbaked.
- Cool
- Let cookies sit on the pan for 5 minutes, then transfer to a rack.
Why These Stay Soft
- Melted butter = chewy texture
- Extra egg yolk = richness & moisture
- Cornstarch = tender crumb
- Slight underbake = bakery softness
Pro Tips 🍫
- Press a few extra chocolate chips on top right after baking for bakery looks
- Store with a slice of bread in the container to keep them soft
- Freeze dough balls and bake straight from frozen (add 1–2 minutes)
If you want, I can share:
- Levain-style jumbo soft cookies
- No-chill soft batch version
- Soft batch cookies that stay tender for a full week
Just tell me 😌
