The Best Soft Batch Chocolate Chip Cookies are ready in just minutes, they stay soft and thick with a wonderful cake-like consistency...and they NEVER last long! Seriously, if there is one thing in life that you need to have as a staple, it is this perfect soft batch chocolate chip cookies recipe!
I say it in the walk through recipe video (included below), so I'll say it here too...this is another one of those personal preferences that my choco-holic hubby and I disagree on. I like my fluffy, soft batch chocolate chip cookies much better than when I make his favorite chewy chocolate chip cookies.
And enjoying the best soft batch chocolate chip cookies around! To make the day even better, I'm not stopping with these chocolate chip cookies! I'll be moving on to some amazing oatmeal cookies so don't miss out on those either!
Jump to:
🥘 Ingredients
- Butter (room temperature)
- Brown Sugar (packed)
- Sugar
- Egg (room temperature)
- Vanilla Extract (or vanilla paste)
- Corn Starch
- Baking Soda
- Salt (optional, if using unsalted butter use ½ teaspoon salt)
- All-Purpose Flour
- Chocolate Chips (or chocolate chunks - milk chocolate, semi-sweet, or dark morsels)
🔪 Instructions
And did I mention how incredibly EASY these cookies are to make? I know, most cookies are pretty easy. But this is my one bowl method for cookies, and we are making these as drop cookies so there is no chill required.
- Preheat your oven to 350°F (175°C) and line a baking sheet(s) with parchment paper, or coat lightly with non-stick cooking spray.
- In a large bowl, cream together the butter and sugars until well blended. Add the egg, vanilla extract, corn starch, baking soda, and salt (if needed). Mix thoroughly.
- Add the flour and incorporate into the wet ingredients. Your cookie dough will appear dry and crumbly, but will come together when you roll out your cookie dough balls for baking.
- Add the chocolate chips or chunks, then roll into balls a little over 1 inch round using tablespoonful amounts.
- Place on your baking sheet with 2 inches between cookies. *You can flatten your cookies out prior to baking, using your fingertips or the bottom of a glass, if desired. After baking, you can flatten the cookies slightly by pressing the centers with the back of a spoon (but they do settle a bit once cooled).
- Bake at 350°F (175°C) for 12-15 minutes or until your cookies have just begun to take on a golden color around the bottom edges (do not over-bake!).
- Remove from the oven and allow to cool for 5 minutes on the baking sheet before transferring to a wire cooling rack to cool completely.
Without the need for refrigeration, you can move right into spooning out your portions of dough onto your baking sheets...
🍪 Our Favorite (Chocolate) Cookies
- Maraschino Cherry Chocolate Chip Cookies
- Chocolate No Bake Cookies (without peanut butter)
- Dark Chocolate Cookies
- Paleo Chocolate Chip Cookies
- Mint Chocolate Chip York Mini Mint Patty Cookies
- Super Strawberry White and Dark Chocolate Chip Cookies
- Chocolate Chip Rolos Cookie Bites
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Perfect Soft Batch Chocolate Chip Cookies
Ingredients
- ¾ cup butter (room temperature)
- ½ cup light brown sugar (packed)
- ½ cup sugar
- 1 large egg (room temperature)
- 1 tablespoon vanilla extract (or vanilla paste)
- 2 teaspoon corn starch
- 1 teaspoon baking soda
- 1 pinch salt (optional, if using unsalted butter use ½ teaspoon salt)
- 2 ¼ cups all-purpose flour
- 8 oz chocolate chips (or chocolate chunks - milk chocolate, semi-sweet, or dark morsels)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet(s) with parchment paper, or coat lightly with non-stick cooking spray.
- In a large bowl, cream together the butter and sugars until well blended. Add the egg, vanilla extract, corn starch, baking soda, and salt (if needed). Mix thoroughly.
- Add the flour and incorporate into the wet ingredients. Your cookie dough will appear dry and crumbly, but will come together when you roll out your cookie dough balls for baking.
- Add the chocolate chips or chunks, then roll into balls a little over 1 inch round using tablespoonful amounts. Place on your baking sheet with 2 inches between cookies. *You can flatten your cookies out prior to baking, using your fingertips or the bottom of a glass, if desired. After baking, you can flatten the cookies slightly by pressing the centers with the back of a spoon (but they do settle a bit once cooled).
- Bake at 350 degrees F (175 degrees C) for 12-15 minutes or until your cookies have just begun to take on a golden color around the bottom edges (do not over-bake!).
- Remove from the oven and allow to cool for 5 minutes on the baking sheet before transferring to a wire cooling rack to cool completely.
Tina says
The ingredients list does not say how much of each ingredient you use..???
Angela @ BakeItWithLove.com says
We are updating so that the amounts are included in all recipes, but for now, the amounts are ALWAYS in the recipe card below. Thanks for asking!
Colby says
*for a "healthier" cookie sub 3/4c.butter for 1/4c butter and 1c unsweetened apple sauce. Yummmm
Angela @ BakeItWithLove.com says
I love baking with applesauce! Thanks for sharing!