Soft Batch Chocolate Chip Cookies Recipe

A stack of soft batch chocolate chip cookies in a bowl.

5 from 7 votes

Soft Batch Chocolate Chip Cookies Recipe

Everyone will love these Soft Batch Chocolate Chip Cookies. Soft, chewy, and loaded with chocolate, they’re perfect for when you need a treat.

Prep Time1 15

Cook Time10

Total Time1 25

Course: Cookies

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 243kcal

Author: Andrea

Equipment

Ingredients

2 1/2 cup all-purpose flour
1/2 cup sugar
1 1/4 cup brown sugar
12 Tbsp (1 1/2 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.

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.

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.

Unbaked dough balls can be stored covered in the fridge for up to 5 days or in the freezer for up to 3 months. When baking frozen dough, there’s no need to thaw—just add a few extra minutes to the bake time.

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