Everyone will love these Soft Batch Chocolate Chip Cookies. Soft, chewy, and loaded with chocolate, they’re perfect for when you need a treat.
These Soft Batch Chocolate Chip Cookies are thick, chewy, and irresistibly soft with gooey pockets of melted chocolate in every bite. Made to stay tender long after baking, these cookies have a rich, buttery flavor and a perfectly soft center with just slightly crisp edges. It is impossible to only have one!
A warm soft batch chocolate chip cookie is hard to beat! If you’re a cookie lover like me then you also have to check out my Brown Butter Chocolate Chip Cookies, Oatmeal Chocolate Chip Cookies, and Coconut Oil Chocolate Chip Cookies.
Table of Contents
Recipe Ingredients
Cream Cheese – Be sure to use regular cream cheese, not light, fat-free, or whipped variety. It adds richness and contributes to the soft, chewy texture.
Brown Sugar – The brown sugar helps create a moist, chewy cookie and gives it a deeper, caramel-like flavor. It also contributes to the soft texture.
Cornstarch – Make sure your cornstarch is fresh and hasn’t expired to avoid flat cookies. It helps create a tender, fluffy texture.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add-Ins – For variety, switch it up by adding chocolate chunks, chopped nuts, mini chips, or even M&Ms to customize your cookies.
Brown Sugar Alternative– If you don’t have light brown sugar, you can use dark brown sugar instead. It’ll give a slightly stronger flavor but will still keep your cookies chewy and soft.
How to Make Soft Batch Chocolate Chip Cookies
Step 1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper. Set aside.
Step 2: In the bowl of a stand mixer, cream butter, cream cheese, sugars, and vanilla until light and fluffy. Add eggs; mix until incorporated.
Step 3: In a medium-size mixing bowl, whisk or sift together flour, baking soda, cornstarch, and salt. With the mixing speed on low, gradually add dry ingredients, mixing until no flour pockets remain. Remove the bowl from the stand and fold in chocolate chips. Place in the refrigerator to chill overnight or bake immediately.
Step 4: Using a standard-size cookie scoop, place balls of dough onto prepared sheets. Place in the oven and bake for 10 minutes or until the edges are lightly golden in color. Be careful not to overbake. These cookies should look very soft and almost underdone when removing from the oven (they will harden as they cool). Allow the cookies to cool on the sheet for 3 minutes before transferring to a wire rack to cool completely.
FAQs
Yes. You can chill cookie dough balls in the fridge for 5 days or in the freezer for 2-3 months. You don’t need to thaw cookie dough balls from the freezer when baking, just add a few extra minutes to the baking time.
Yes, a hand mixer works just as well! Just be sure to mix the dough until it’s light and fluffy for the best texture.
Storage Information
To STORE Soft Batch Chocolate Chip Cookies, place them in an airtight container at room temperature. They will stay fresh for up to 1 week. If you’d like to keep them longer, FREEZE the cookies in a Ziploc bag or airtight container for up to 3 months.
To REHEAT, warm them in the microwave for 10-15 seconds or bake at 170°F (77°C) for a few minutes until heated through.
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Ingredients
- 2 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1 ¼ cup brown sugar
- 12 Tbsp (1 ½ sticks) butter - room temperature
- 1/4 cup cream cheese - room temperature
- 2 large eggs
- 3/4 tsp baking soda
- 1 Tbsp cornstarch
- 1/2 tsp salt
- 2 tsp vanilla extract
- 2 cup chocolate chips (or mix of minis)
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or Silpat mats; set aside.
- In the bowl of a stand mixer, cream butter, cream cheese, sugars, and vanilla until light and fluffy. Add eggs; mix until incorporated.
- In a medium-size mixing bowl, whisk or sift together flour, baking soda, cornstarch, and salt. With the mixing speed on low, gradually add dry ingredients, mixing until no flour pockets remain. Remove the bowl from the stand and fold in chocolate chips. Place in the refrigerator to chill overnight or bake immediately.
- Using a standard-size cookie scoop, place balls of dough onto prepared sheets. Place in the oven and bake for 10 minutes or until the edges are lightly golden in color. Be careful not to overbake. These cookies should look very soft and almost underdone when removing from the oven (they will harden as they cool). Allow the cookies to cool on the sheet for 3 minutes before transferring to a wire rack to cool completely.
These cookies turned out so good. I love them!!!
These turned out really good, soft and chewy with a chocolatey finish.