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To make these soft batch chocolate chip cookies, you need the right ingredients. Each one plays a key role in creating that perfect chewy texture and rich flavor. Here’s what you will need: - 1 cup unsalted butter, softened - 3/4 cup brown sugar, tightly packed - 1/4 cup granulated sugar - 1 large egg - 2 teaspoons pure vanilla extract - 2 cups all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1/2 teaspoon fine sea salt - 1 1/2 cups chocolate chips - 1/2 cup walnuts or pecans, finely chopped (optional) When picking your ingredients, quality matters. Use fresh butter and real vanilla for the best taste. If you like nuts, feel free to toss in walnuts or pecans. They add a nice crunch and flavor contrast. The balance of sugars is also important. Brown sugar gives moisture and chewiness, while granulated sugar helps with structure. This blend leads to cookies that are soft and slightly crispy on the edges. Don’t skip the baking soda and baking powder. These help the cookies rise and stay soft. Lastly, choose your chocolate chips wisely. Milk chocolate is sweet and creamy. Dark chocolate offers a richer flavor. {{ingredient_image_2}} - Preheat your oven to 350°F (175°C). - Line your baking sheet with parchment paper. - In a large bowl, mix softened butter, brown sugar, and granulated sugar. - Use an electric mixer to blend until light and fluffy. - Crack one large egg into the bowl. - Add two teaspoons of pure vanilla extract. - Beat the mixture until the egg and vanilla blend well. - In another bowl, whisk together two cups of all-purpose flour, - 1/2 teaspoon baking soda, - 1/2 teaspoon baking powder, - 1/2 teaspoon fine sea salt. - Gradually add the dry mix to the wet ingredients. - Stir gently until just combined; a few flour streaks are fine. - Fold in one and a half cups of chocolate chips. - Add 1/2 cup of finely chopped walnuts or pecans if using. - Use a cookie scoop to drop rounded balls of dough onto the sheet. - Space them about two inches apart. - Bake for 10-12 minutes until edges are golden. - Let cookies cool on the baking sheet for about five minutes. - This helps them firm up before moving to a wire rack. To get that soft texture, do not overmix your dough. Mixing too much can make cookies tough. When you add the dry ingredients, mix just until combined. A few flour streaks are fine. Also, leave the centers slightly underbaked. This ensures they stay chewy and soft after cooling. The best type of cookie sheets are light-colored ones. Dark sheets can cook the edges too fast. Use parchment paper for easy removal and cleanup. I recommend using a cookie scoop. This helps you make uniform-sized cookies, which bake evenly. For a perfect treat, serve your cookies with a glass of cold milk. Ice cream is another great pairing. You can also arrange the cookies on a colorful platter for a nice look. A bright fabric underneath makes it pop even more. Pro Tips Use Room Temperature Ingredients: Ensure your butter and egg are at room temperature for better mixing and a softer cookie texture. Don’t Overmix the Dough: Mix until just combined to keep your cookies soft and chewy; overmixing can lead to tougher cookies. Chill the Dough: For even softer cookies, chill the dough for at least 30 minutes before baking to enhance flavor and control spread. Experiment with Mix-Ins: Customize your cookies by adding different types of chocolate or nuts to create unique flavor combinations. {{image_4}} You can use either dark or milk chocolate chips in these cookies. Dark chocolate gives a rich and deeper flavor. Milk chocolate is sweeter and adds a nice creaminess. I often mix them for a fun twist. This lets you enjoy the best of both worlds! When you try different types, you may find a new favorite. Adding nuts to your cookies can create a wonderful texture. You can use walnuts, pecans, or even almonds. Chop them finely and fold them into the dough. This small change makes a big difference. Nuts add crunch and flavor, balancing the sweet chocolate. For gluten-free cookies, swap all-purpose flour with almond or coconut flour. These flours work well and still give a tasty result. Just remember, the texture may change a bit. For vegan cookies, use coconut oil instead of butter. You can replace the egg with a flax or chia seed mixture. This keeps the cookies soft and chewy while meeting different diets. To keep your cookies fresh, use an airtight container. This helps them stay soft and chewy. You can stack them in layers with parchment paper in between. This way, they won't stick together. Freezing Cookie Dough: 1. Scoop the dough into balls and place them on a baking sheet. 2. Freeze the dough for about an hour. 3. Once frozen, transfer the dough balls to a freezer bag. 4. Seal the bag tightly, removing as much air as you can. Freezing Baked Cookies: 1. Let the cookies cool completely. 2. Place them in a single layer in a freezer-safe container. 3. Use parchment paper between layers if needed. 4. Seal the container tightly and label it with the date. At room temperature, these cookies will last about one week. If you want them to stay fresh longer, store them in the fridge. You can also freeze them to enjoy later. To make cookies chewy, focus on a few key points. First, use more brown sugar than white sugar. Brown sugar adds moisture and softness. Next, don’t overmix your dough. Mixing too much can make cookies tough. Finally, bake them just until the edges are golden, leaving the centers a bit underbaked. This keeps them soft and chewy. Yes, you can use salted butter. It will add a slight saltiness to your cookies. This can enhance the flavor of the chocolate. However, if you do use salted butter, reduce the added salt in your recipe. Unsalted butter gives you more control over the salt level. It’s often preferred in baking. If you don’t have brown sugar, you can make a simple substitute. Mix one cup of granulated sugar with one tablespoon of molasses. This will give you a similar flavor and moisture. If you don’t have molasses, you can use honey or agave syrup, but it may change the texture slightly. Absolutely! You can add different mix-ins to make your cookies unique. Consider using white chocolate chips, peanut butter chips, or dried fruit. You can also try nuts like almonds or hazelnuts. Each mix-in can give your cookies a new flavor and texture. Just keep the total amount of mix-ins around 1.5 cups. This blog post covered everything you need to bake delicious cookies. We discussed key ingredients, from butter to chocolate chips. You learned simple steps to prep and bake, plus tips for soft, chewy cookies. Variations let you get creative, and storage tips keep your cookies fresh. Baking cookies can be fun and easy. I hope you enjoy the process and share your tasty treats!

Soft Batch Chocolate Chip Cookies

Deliciously soft and chewy chocolate chip cookies with a hint of vanilla.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 3.0 cup brown sugar, tightly packed
  • 0.25 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon fine sea salt
  • 1.5 cups chocolate chips
  • 0.5 cup walnuts or pecans, finely chopped (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a large mixing bowl, add the softened butter, brown sugar, and granulated sugar. Use an electric mixer to cream these ingredients together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
  • Crack the egg into the bowl and pour in the vanilla extract. Beat the mixture again until the egg and vanilla are fully incorporated into the creamed butter and sugars.
  • In another bowl, whisk together the flour, baking soda, baking powder, and salt. This will help ensure the leavening agents are evenly distributed throughout the flour.
  • Gradually sift the dry ingredients into the wet mixture, mixing gently with a spatula or wooden spoon until just combined. Take care not to overmix; a few flour streaks are okay!
  • Carefully fold in the chocolate chips and chopped nuts (if you're using them) until they are evenly distributed throughout the cookie dough.
  • With a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, making sure to space them about 2 inches apart for even baking.
  • Place the baking sheet in the preheated oven and bake for 10-12 minutes. The cookies should have lightly golden edges while the centers remain soft and a bit underbaked for the classic chewy texture.
  • After baking, remove the cookies from the oven and let them cool on the sheet for about 5 minutes. This allows them to set before transferring them to a wire rack to cool completely.

Notes

For best results, do not overmix the dough.
Keyword chocolate chip, cookies, dessert