I call these OMG Soft Batch Chocolate Chip Cookies pure nirvana because they are incredibly thick, buttery, rich, and irresistibly soft. Every bite melts in my mouth, delivering that perfect balance of sweetness and gooey chocolate that I just can’t get enough of.
Why You’ll Love This Recipe
I love this recipe because it creates cookies that are soft yet sturdy, with a melt-in-your-mouth texture that feels indulgent but still homemade. The combination of three kinds of chocolate chips adds depth and complexity, while the slight addition of extra flour helps me achieve that ideal thick, soft-batch cookie every time. It’s the perfect cookie to bake when I want comfort food that also feels special.
Ingredients
14 tablespoons unsalted butter, softened
1 cup granulated sugar
½ cup light brown sugar
2 eggs
1 teaspoon vanilla extract
2½ cups all-purpose flour (plus a few extra tablespoons as needed)
1 teaspoon baking soda
½ teaspoon salt or sea salt
3 cups chocolate chips (any variation or combination of chocolate chips or chunks)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
I preheat the oven to 350°F and line baking sheets with parchment or spray them with non-stick spray.
To partially melt the butter, I microwave it halfway or place it in a metal bowl inside the preheating oven until it’s half melted, then let it cool.
I beat the cooled butter with both sugars until light and fluffy, then mix in the vanilla and add eggs one at a time.
Next, I add the flour, baking soda, and salt, mixing on low just until combined. If the dough feels too wet, I add extra flour 1 tablespoon at a time, up to 3 tablespoons, to get the perfect consistency.
I fold in the chocolate chips carefully, then scoop about ¼ cup dough for large cookies (or 1.5 tablespoons for smaller ones) onto the baking sheets, spacing them apart. I press each slightly and sometimes add a few extra chips on top for an extra chocolate hit.
I bake one tray at a time—10 to 12 minutes for large cookies, or 8 to 9 minutes for smaller ones—until edges are golden but centers remain soft.
Finally, I cool the cookies on a wire rack before storing them in an airtight container.
Servings and timing
This recipe makes about 18 large cookies or 2 dozen small cookies. Prep time takes me around 10 minutes, and baking takes about 10-12 minutes per batch, so the total time is roughly 20 minutes depending on batch size.
Variations
I love using a mix of chocolate chips like semi-sweet, milk, and bittersweet for richer flavor complexity.
For a nutty twist, I sometimes add chopped walnuts or pecans.
You can swap some chocolate chips for white chocolate or butterscotch chips for variety.
Adding a sprinkle of flaky sea salt on top before baking enhances the sweet and salty contrast.
For a fun seasonal spin, I add cinnamon or pumpkin spice to the dry ingredients.
Storage/reheating
I store these cookies in an airtight container at room temperature for up to 4-5 days. To freshen them up after a day or two, I warm them briefly in a microwave for 10-15 seconds or in a low oven (about 300°F) for 3-5 minutes to restore that soft, fresh-baked texture.
FAQs
Can I use salted butter instead of unsalted?
Yes, but I reduce or omit the added salt in the recipe to avoid over-salting.
How do I prevent my cookies from spreading too much?
Make sure the dough is chilled if your kitchen is warm, and avoid adding too little flour. Adding 1-2 extra tablespoons can help keep the cookies thick.
Can I make smaller cookies with this dough?
Definitely! Just reduce baking time to 8-9 minutes and adjust scoop size accordingly.
How should I store leftover cookies?
I keep them in an airtight container at room temperature to maintain softness. Adding a slice of bread helps keep them moist.
Can I freeze the dough or baked cookies?
Yes, I freeze dough balls on a tray before transferring to a freezer bag for up to 3 months. I thaw and bake directly from frozen, adding a couple of extra minutes to baking time. Baked cookies freeze well too.
Conclusion
These OMG Soft Batch Chocolate Chip Cookies are hands-down one of my favorite indulgences. They’re easy to whip up, wonderfully soft and thick, and loaded with chocolate in every bite. Whether I’m baking for friends, family, or just myself, these cookies never fail to satisfy my sweet tooth and deliver pure cookie nirvana.
Thick, buttery, rich, and irresistibly soft chocolate chip cookies with a perfect balance of sweetness and gooey chocolate in every bite.
Ingredients
14 tablespoons unsalted butter, softened
1 cup granulated sugar
½ cup light brown sugar
2 eggs
1 teaspoon vanilla extract
2½ cups all-purpose flour (plus a few extra tablespoons as needed)
1 teaspoon baking soda
½ teaspoon salt or sea salt
3 cups chocolate chips (any combination of semi-sweet, milk, bittersweet, or chunks)
Instructions
Preheat oven to 350°F and line baking sheets with parchment or spray with non-stick spray.
Partially melt butter by microwaving halfway or placing in a metal bowl in the preheating oven, then let cool.
Beat cooled butter with granulated and brown sugars until light and fluffy.
Mix in vanilla extract and add eggs one at a time, beating well after each.
Add flour, baking soda, and salt; mix on low until just combined. If dough feels too wet, add extra flour 1 tablespoon at a time up to 3 tablespoons.
Fold in chocolate chips gently.
Scoop about ¼ cup dough for large cookies or 1.5 tablespoons for smaller ones onto baking sheets, spacing apart; press slightly and optionally add extra chips on top.
Bake one tray at a time: 10-12 minutes for large cookies, 8-9 minutes for smaller, until edges are golden but centers remain soft.
Cool cookies on wire rack before storing.
Notes
Use a mix of chocolate chips (semi-sweet, milk, bittersweet) for complex flavor.
Add chopped walnuts or pecans for a nutty twist.
Substitute some chips with white chocolate or butterscotch for variety.
Sprinkle flaky sea salt on top before baking for sweet-salty contrast.
Add cinnamon or pumpkin spice for seasonal flavor.
Store in airtight container at room temperature for 4-5 days.
Reheat briefly in microwave or low oven to restore softness.
Freeze dough balls up to 3 months; bake directly from frozen with slightly longer baking time.
