Soft Batch Chocolate Chip Cookies

Soft Batch chocolate chip cookies with secret ingredients to make them extra soft and chewy. They are sure to become a family favorite!

a plate full of Softbatch Chocolate Chip Cookies

SOFT + CHEWY

Warm soft batch chocolate chip cookies are hard to beat! Try Brown Butter Chocolate Chip CookiesOatmeal Chocolate Chip Cookies, and Coconut Oil Chocolate Chip Cookies if you can’t get enough cookie good-ness!

Remember that these are soft batch chocolate chip cookies, so they’ll look soft in the center when they’re done, that’s what you want! Be careful not to overbake. Remove from your oven and devour as soon as possible! They are some of the most delectable cookies!

It’ll be like biting into a piece of heaven. You won’t believe your tastebuds! Yum, yum, yum! So why are these cookies so darn good? Well, the cream cheese helps make these cookies ultra soft and gives them that chewy texture we all love.

It’s almost impossible to detect by taste, thus making it (along with the cornstarch) the perfect secret ingredient! Give this recipe a try, you will thank me later 😉

Coconut Oil Chocolate Chip Cookies | lifemadesimplebakes.com

How to make them

PREP. Preheat oven to 350 degrees. Line baking sheets with parchment paper or Silpat Mats, set aside.

WET INGREDIENTS. In the bowl of a stand mixer, cream butter, cream cheese, sugars and vanilla, until light and fluffy. Add eggs, mix until incorporated.

DRY INGREDIENTS. In a medium size mixing bowl, whisk or sift together flour, baking soda, cornstarch and salt. With mixing speed on low, gradually add dry ingredients, mixing until no flour pockets remain. Remove bowl from stand and fold in chocolate chips. Place in the refrigerator to chill overnight or bake immediately.

BAKE. Using a standard size cookie scoop, place balls of dough onto prepared sheets. Place in 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. 

Softbatch Chocolate Chip Cookies stacked on a blue plate

tips + Storing Info

  • Be sure to use regular cream cheese, not light, fat free, or the whipped variety.
  • Make sure your cornstarch is fresh and hasn’t expired to avoid flat cookies.
  • For variety, switch it up to add chocolate chunks, chopped nuts, mini chips, or even m&ms in your cookies.
  • Make sure to mix your dough long enough to where it is light and fluffy for the best texture results.
  • Chilling your dough for a minimum of 2 hours before baking will also help cookies to be softer and fluffier.
  • Make sure to form your dough into balls before you chill it, as it will be harder to form once the dough is cold.

STORE unbaked dough balls covered in the fridge for up to 5 days, or in an airtight container in the freezer for up to 3 months. When baking frozen dough, no need to thaw first, just add a few extra minutes onto the bake time.

STORE cookies covered at room temperature for up to a week.

FREEZE leftover cookies in a Ziploc bag or airtight container for up to 3 months.

Softbatch Chocolate Chip Cookies

More cookie recipes you’ll love:

Soft Batch Chocolate Chip Cookies Recipe

Soft batch chocolate chip cookies with secret ingredients to make them extra soft and chewy. They are sure to become a family favorite!
5 from 4 votes
Pin Rate
Course: Cookies
Cuisine: American
Prep Time: 1 hr 15 mins
Cook Time: 10 mins
Total Time: 1 hr 25 mins
Servings: 24
Calories: 222kcal
Print Recipe

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 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. 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 mixing speed on low, gradually add dry ingredients, mixing until no flour pockets remain. Remove bowl from 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 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. 

Notes

Cookie dough can chill for up to three days in the refrigerator or can be portioned (scooped) and frozen to use at a later time.
 

Nutrition

Calories: 222kcal | Carbohydrates: 32g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 152mg | Potassium: 40mg | Fiber: 1g | Sugar: 21g | Vitamin A: 226IU | Calcium: 18mg | Iron: 1mg

Like this Recipe?

Pin it now!

Pin It Now0Pin It Now0
Perfect Rice Pilaf | lifemadesimplebakes.com

Recipe adapted from Handle the Heat.

About the Author

LifeMadeSimpleTeam

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments:

    1. Thanks Jaclyn! That is such a huge compliment coming from someone I admire so much! I absolutely LOVE your photos and recipes!

  1. Hi there! I saw you recipe and made the cookies, but they turned out really thin :(. Do you know any reason for this to happen? I’m really sad! 🙁
    Thank you

    1. I’m sorry to hear that! I would check the freshness of your baking powder and maybe chill the dough for longer. It can be chilled for up to 3 days!

  2. These had a really great texture. The cream cheese really did it for me. Definitely will make again. Thanks for another great recipe! (I have made your favorite snickerdoodles and chocolate blackout cake… etc.)

  3. 5 stars
    YUM! I’m the odd duck in my family, I LOVE soft batch cookies! My husband prefers them crunchy, however. But these he loved! So now we’ve actually got a cookie we can both agree on!

  4. 5 stars
    I need some right now!! There is nothing better than a warm, homemade chocolate chip cookie!! They make the house smell so good!