These soft-batch chocolate chip cookies are thick, chewy in the middle, and stay soft for days — the kind of cookie that makes the whole house smell like a bakery. They strike that perfect balance: golden edges, a tender center, and pools of melty chocolate throughout.
No mixer required and no chilling necessary if you can't wait. This is the reliable, crowd-pleasing recipe worth memorizing.
Why you'll love this recipe
- Soft and chewy. They stay tender for days, not hours.
- No mixer needed. A bowl and a spoon are all it takes.
- Foolproof. Simple steps, bakery-quality results.
Tips for the best results
Use melted butter for chewiness and slightly more brown sugar than white for moisture and depth. Don't overbake — pull them when the edges are set but the centers still look soft; they finish on the hot pan. An extra egg yolk makes them richer and chewier.
Soft-Batch Chocolate Chip Cookies
Thick, chewy chocolate chip cookies that stay soft for days. No mixer required.
☆☆☆☆☆
Ingredients
- 1 cup (226 g) butter, melted and slightly cooled
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs plus 1 egg yolk
- 1 tbsp vanilla extract
- 2.75 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups chocolate chips
Instructions
- Step 1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment.
- Step 2. In a large bowl, whisk the melted butter with both sugars until smooth. Whisk in the eggs, egg yolk, and vanilla.
- Step 3. Add the flour, baking soda, and salt and stir until just combined. Fold in the chocolate chips.
- Step 4. Scoop 2-tablespoon balls onto the sheets, spacing them 2 inches apart.
- Step 5. Bake 10-12 minutes until the edges are set but the centers look slightly underdone. Cool on the pan 5 minutes before transferring.
Make it your own
Use a mix of milk and dark chocolate, swap in chopped chocolate chunks for puddles, or add a sprinkle of flaky salt on top. Brown the butter first for a deeper, toffee-like flavor, or fold in toasted walnuts.
Frequently asked questions
Do I need to chill the dough? Not required, but 30 minutes of chilling yields thicker cookies with deeper flavor.
How do I keep them soft? Store in an airtight container with a slice of bread — the cookies stay soft as they absorb its moisture.
Can I freeze the dough? Yes. Freeze scooped dough balls and bake from frozen, adding 1-2 minutes to the time.
