I think I just found the Best Chocolate Chip Cookies Soft recipe and I’m making you scroll to see what the fuss is about.

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I’m obsessed with these Best Chocolate Chip Cookies Soft because they are the exact kind of cookie I wreck my diet for. I love how the center stays soft while the edges are just a little crisp.

But what really does it for me is the amount of semisweet chocolate chips packed in each bite, melting into sweet chaos. I admit I’ve made them at midnight, for breakfast, and for guests who never leave crumbs.

Soft Cookie Recipe Chocolate Chips? Yes.

I want more than one. I want a whole pan.

My teeth know exactly what to do right now.

Ingredients

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All-purpose flour: The cookie backbone, gives structure but still soft and pillowy.
Baking soda: Helps them rise and spread a bit, making soft centers.
Cornstarch: Basically the secret for tender, pillowy texture you’ll crave.
Fine salt: Balances sweetness and sharpens chocolate notes without tasting salty.
Unsalted butter: Adds rich, creamy flavor and that melt-in-your-mouth chew.
Light brown sugar: Brings molasses warmth and sticky chewiness, so good.
Granulated sugar: Gives light caramelization and subtle crisp edges, not overpowering.
Large eggs: Bind everything together and yield a soft, cakey crumb.
Vanilla extract: Pour-on comfort, rounds flavors and makes them smell irresistible.
Semisweet chocolate: Chocolate pockets of gooey joy, melty and slightly bittersweet.

Ingredient Quantities

2 1/4 cups (280g) all purpose flour

1 teaspoon baking soda

2 teaspoons cornstarch

1/2 teaspoon fine salt

1 cup (226g) unsalted butter, softened to room temp

1 1/4 cups (250g) packed light brown sugar

1/2 cup (100g) granulated sugar

2 large eggs, room temp

2 teaspoons vanilla extract

2 cups (340g) semisweet chocolate chips or chopped chocolate

How to Make this

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1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set aside.

2. Whisk together 2 1/4 cups (280g) all purpose flour, 1 teaspoon baking soda, 2 teaspoons cornstarch, and 1/2 teaspoon fine salt in a bowl so it’s evenly mixed.

3. In a large bowl beat 1 cup (226g) softened unsalted butter, 1 1/4 cups (250g) packed light brown sugar and 1/2 cup (100g) granulated sugar until pale and fluffy, about 3 to 4 minutes. Don’t rush this part, it makes the cookies soft.

4. Add 2 large room temp eggs, one at a time, beating after each until combined, then stir in 2 teaspoons vanilla extract.

5. Fold the dry mix into the wet in two additions, mixing just until no streaks of flour remain. Overmixing will make them tough.

6. Stir in 2 cups (340g) semisweet chocolate chips or chopped chocolate by hand so they’re distributed without beating too much air into the dough.

7. For best soft batch texture chill the dough for 30 to 60 minutes. If you’re impatient you can bake right away, but chilled dough spreads less and stays fudgy in the middle.

8. Scoop rounded tablespoons or use a medium cookie scoop and place dough balls about 2 inches apart on the prepared sheets. Slightly press the tops down with your hand or the back of a spoon so they’ll spread into thick rounds.

9. Bake 10 to 12 minutes until edges are set and lightly golden but centers still look soft. Rotate sheet halfway if your oven has hot spots. Don’t overbake, they continue to set while cooling.

10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool more. Store in an airtight container with a slice of bread or a folded paper towel to keep them soft. Enjoy, they’re basically pure nirvana.

Equipment Needed

1. Oven
2. Two baking sheets lined with parchment paper or silicone mats
3. Large mixing bowl and one medium mixing bowl
4. Hand mixer or stand mixer with paddle attachment (or a sturdy wooden spoon if needed)
5. Whisk for dry ingredients
6. Measuring cups and spoons and a kitchen scale (if you weigh ingredients)
7. Rubber spatula for scraping and folding
8. Cookie scoop or tablespoon for portioning dough
9. Wire cooling rack
10. Small bowl or cup for cracking eggs and measuring vanilla

FAQ

Q: Why is there cornstarch in the dough and can I skip it?

A: Cornstarch helps make the cookies super soft and tender, it keeps them from getting cakey or too chewy. You can skip it but the texture will change — expect firmer cookies.

Q: Do I have to chill the dough?

A: You don't have to, but chilling for at least 30 minutes makes the cookies thicker and helps the flavors meld. If you're impatient, bake right away but bake a minute or two less and watch them closely.

Q: What's the best way to get that soft, gooey center?

A: Pull them out when the edges are set and the centers still look slightly underbaked. They'll finish cooking on the hot tray. Overbaking kills the gooey vibe, so err on the side of slightly underdone.

Q: Can I use salted butter or a different sugar?

A: Yes, use salted butter but skip or reduce added salt. Brown sugar gives chew and moisture, so swapping all granulated sugar will make them less tender. You can use a mix of brown and white like the recipe says for best balance.

Q: How should I store leftovers and how long do they last?

A: Let cookies cool completely then store in an airtight container at room temp for up to 4 days. To revive softness, warm a cookie for 8-10 seconds in the microwave wrapped in a paper towel.

Q: Can I freeze the dough or baked cookies?

A: Yes. Scoop dough onto a tray, freeze until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, add a couple minutes to the baking time. Baked cookies freeze well too; thaw at room temp.

Best Soft Batch Chocolate Chip Cookies! Pure Nirvana Recipe Substitutions and Variations

All purpose flour (2 1/4 cups): swap with 1) 1:1 gluten free flour blend (same weight) for gluten free results, 2) 90% all purpose + 10% cake flour to lighten texture, 3) whole wheat pastry flour at a 1:1 but expect nuttier taste and slightly denser cookies.
Unsalted butter (1 cup): try 1) stick butter with a pinch more salt if you only have salted, 2) 3/4 cup unsweetened applesauce + 1/4 cup butter to cut fat and still keep softness, 3) full fat margarine or baking block 1:1 if dairy free is needed but flavor changes.
Packed light brown sugar (1 1/4 cups): use 1) dark brown sugar 1:1 for deeper molasses flavor, 2) granulated sugar + 1 tablespoon molasses per cup if you ran out of brown sugar, 3) coconut sugar 1:1 for a less sweet, caramel note but slightly drier dough.
Eggs (2 large): replace with 1) 1/4 cup unsweetened applesauce per egg for moisture and softness, 2) 1/4 cup plain yogurt or buttermilk per egg for chewiness, 3) 1 tablespoon ground flaxseed + 3 tablespoons water per egg (let sit 5 min) for a vegan binder.

Pro Tips

1. Chill the dough even if you dont want to wait. Thirty to sixty minutes really helps the cookies stay thick and fudgy in the middle instead of turning into flat disks. If you forgot, pop scooped balls in the freezer for 10 minutes while the oven heats.

2. Don’t skimp on beating the butter and sugars. Beat until pale and fluffy, about 3 to 4 minutes. That trapped air is what gives a tender crumb. But once you add flour, mix only until no streaks remain or they’ll get tough.

3. Use a mix of chopped chocolate and chips, and press a few big chunks onto the tops right before baking. The chopped pieces melt differently so you get gooey pockets, and topping them makes the cookies look bakery-level without extra effort.

4. Watch the bake time like a hawk. Pull them when the edges are set and centers still look soft, then let them finish on the sheet for 5 minutes. They keep cooking off the heat, so overbaking is the quickest way to lose that soft center.

Best Soft Batch Chocolate Chip Cookies! Pure Nirvana Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I think I just found the Best Chocolate Chip Cookies Soft recipe and I'm making you scroll to see what the fuss is about.

Servings

servings

Calories

240

kcal

Equipment: 1. Oven
2. Two baking sheets lined with parchment paper or silicone mats
3. Large mixing bowl and one medium mixing bowl
4. Hand mixer or stand mixer with paddle attachment (or a sturdy wooden spoon if needed)
5. Whisk for dry ingredients
6. Measuring cups and spoons and a kitchen scale (if you weigh ingredients)
7. Rubber spatula for scraping and folding
8. Cookie scoop or tablespoon for portioning dough
9. Wire cooling rack
10. Small bowl or cup for cracking eggs and measuring vanilla

Ingredients

2 1/4 cups (280g) all purpose flour
1 teaspoon baking soda
2 teaspoons cornstarch
1/2 teaspoon fine salt
1 cup (226g) unsalted butter, softened to room temp
1 1/4 cups (250g) packed light brown sugar
1/2 cup (100g) granulated sugar
2 large eggs, room temp
2 teaspoons vanilla extract
2 cups (340g) semisweet chocolate chips or chopped chocolate

Directions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set aside.
Whisk together 2 1/4 cups (280g) all purpose flour, 1 teaspoon baking soda, 2 teaspoons cornstarch, and 1/2 teaspoon fine salt in a bowl so it’s evenly mixed.
In a large bowl beat 1 cup (226g) softened unsalted butter, 1 1/4 cups (250g) packed light brown sugar and 1/2 cup (100g) granulated sugar until pale and fluffy, about 3 to 4 minutes. Don’t rush this part, it makes the cookies soft.
Add 2 large room temp eggs, one at a time, beating after each until combined, then stir in 2 teaspoons vanilla extract.
Fold the dry mix into the wet in two additions, mixing just until no streaks of flour remain. Overmixing will make them tough.
Stir in 2 cups (340g) semisweet chocolate chips or chopped chocolate by hand so they’re distributed without beating too much air into the dough.
For best soft batch texture chill the dough for 30 to 60 minutes. If you’re impatient you can bake right away, but chilled dough spreads less and stays fudgy in the middle.
Scoop rounded tablespoons or use a medium cookie scoop and place dough balls about 2 inches apart on the prepared sheets. Slightly press the tops down with your hand or the back of a spoon so they’ll spread into thick rounds.
Bake 10 to 12 minutes until edges are set and lightly golden but centers still look soft. Rotate sheet halfway if your oven has hot spots. Don’t overbake, they continue to set while cooling.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool more. Store in an airtight container with a slice of bread or a folded paper towel to keep them soft. Enjoy, they’re basically pure nirvana.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.