OMG Soft Batch Chocolate Chip Cookies – Thick, Gooey, and Everything a Cookie Should Be

Thank you so much for being here. Honestly, this recipe means a lot to me. It’s one of those “I made this just to test it and ended up eating four in a row” kind of cookies. And if you’re anything like me—someone who grew up obsessed with those soft bakery chocolate chip cookies you could get warm from the corner shop—you’re in for a real treat. These OMG Soft Batch Chocolate Chip Cookies are thick, rich, loaded with chocolate, and the kind of cookie you sneak from the tray before it’s even cool enough to handle. Soft in the center, golden on the edges, and so good you’ll catch yourself whispering “OMG” after one bite.

What Are OMG Soft Batch Chocolate Chip Cookies?

Imagine the best parts of your favorite cookies—the buttery flavor, gooey chocolate, and just-right chew—and now give them a glow-up. That’s what you’re working with here. These aren’t your crunchy, crumbly, everyday lunchbox cookies. These are bakery-style, big, bold, and beautiful soft batch chocolate chip cookies with a texture that balances melt-in-your-mouth centers and lightly crispy edges. They’re the kind of cookies you bring to a party and everyone begs for the recipe. Or you hoard in your freezer and warm up for a midnight snack. Either way, they’re a guaranteed hit.

Why You’ll Fall in Love With These Cookies

There are a lot of chocolate chip cookie recipes out there. So what makes these so special? Let me break it down:

• Soft and chewy centers with a lightly crisp exterior.
• Packed with three types of chocolate for the ultimate flavor punch.
• Uses cornstarch for that bakery-style tender crumb.
• Thick and rich thanks to the chill time (which is totally worth it).
• No fancy equipment or special ingredients—just classics done really, really well.

These cookies are perfect for birthdays, holidays, bake sales, or just because it’s Tuesday and you need a little joy in your kitchen.

What Do They Taste Like?

These cookies taste like nostalgia turned up to eleven. They’re rich and buttery with caramelized edges and soft, almost molten centers. Each bite is a chocolate lover’s dream—smooth milk chocolate, slightly bitter dark chocolate, and classic semisweet chips all melted together. The flavor is deep, slightly salty in the best way, and completely irresistible. Serve them warm with a glass of milk, and it’s pure comfort.

Benefits of Making These Cookies

These soft batch cookies aren’t just good—they’re practical, too.

• The dough is freezer-friendly, making it easy to bake fresh cookies any time.
• They keep well and taste just as amazing the next day.
• You can adjust the chocolate mix to your preference or what you have on hand.
• They’re easy to make in one bowl with minimal cleanup.
• The recipe makes 24 generously sized cookies—perfect for sharing.

Once you try them, you’ll see why they’re the kind of cookie that ends up in your permanent baking rotation.

Ingredients for OMG Soft Batch Chocolate Chip Cookies

• 14 tablespoons unsalted butter, softened (not fully melted)
• ¾ cup light brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2½ cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup semisweet chocolate chips
• 1 cup milk chocolate chips
• 1 cup dark chocolate chunks (or substitute with more chips)

Each ingredient plays a role. The brown sugar gives that chew and deep flavor. The cornstarch is your ticket to that ultra-soft bakery texture. And the mix of chocolates? That’s where the magic happens.

Tools You’ll Need

• Large mixing bowl
• Hand or stand mixer (or a strong arm and wooden spoon)
• Measuring cups and spoons
• Silicone spatula
• Baking sheet
• Parchment paper
• Cookie scoop (optional but helpful)
• Cooling rack

No stand mixer? No problem. You can absolutely make these by hand with a bit of extra effort.

Ingredient Tips and Substitutions

• You can swap in all semisweet or all milk chocolate if that’s what you have.
• Use chopped chocolate bars for bigger pools of melted chocolate.
• Add a sprinkle of flaky sea salt on top before baking for a salty-sweet contrast.
• Chopped walnuts or pecans are a fantastic mix-in for crunch and nuttiness.
• Don’t skip the chill time—it helps prevent spreading and deepens flavor.

Want a twist? Try folding in crushed pretzels or caramel bits. You can truly make these your own.

How to Make Soft Batch Chocolate Chip Cookies

Step 1: Cream the Butter and Sugars

Start by beating your softened butter with the brown sugar and granulated sugar until light and fluffy. This should take about two to three minutes. This step helps add air to the dough for that perfect texture.

Step 2: Add the Eggs and Vanilla

Beat in the eggs one at a time, then stir in the vanilla extract. Make sure everything is fully incorporated.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix, or your cookies might get tough.

Step 4: Fold in the Chocolate

Add all the chocolate chips and chunks and fold them into the dough until evenly distributed. It should look generously studded with chocolate—exactly what we want.

Step 5: Chill the Dough

Cover the bowl and refrigerate the dough for at least one hour. If you can chill it overnight, even better. This helps the cookies hold their shape and develop richer flavor.

Step 6: Preheat the Oven

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.

Step 7: Scoop and Shape

Scoop out large balls of dough, about 2 to 3 tablespoons each. Space them apart on the baking sheet and press a few extra chocolate chips on top for that bakery-style look.

Step 8: Bake

Bake for 9 to 11 minutes. The edges should be golden, and the centers will look slightly underbaked—that’s perfect. They’ll continue to set as they cool.

Step 9: Cool

Let the cookies cool on the pan for 5 to 10 minutes, then transfer to a wire rack. They’ll firm up while staying soft and gooey inside.

What to Serve with These Cookies

• A tall glass of cold milk or hot cocoa
• A scoop of vanilla ice cream for a cookie sundae
• Coffee or espresso for an afternoon pick-me-up
• Or serve them as the ultimate sidekick to a homemade milkshake

They’re also perfect stacked in a cute box as a homemade gift. Just saying.

Pro Tips for the Best Soft Batch Cookies

• Use room-temperature butter—not melted—to get the best texture.
• Chill the dough to reduce spreading and enhance the soft, thick bite.
• Don’t overbake. Pull them out when they look a little underdone in the center.
• For evenly sized cookies, use a cookie scoop or weigh your dough balls.
• Want gooey cookies days later? Reheat in the microwave for 10 seconds.

These little details make a big difference in the final result, so don’t skip them.

Storage Tips

Once cooled, store your cookies in an airtight container at room temperature for up to five days. To keep them super soft, add a slice of bread to the container—it’ll keep the cookies moist without affecting flavor.

You can also freeze the dough balls before baking. Just place them on a tray, freeze until solid, then transfer to a bag. Bake straight from frozen, adding 1 to 2 extra minutes to the bake time.

Frequently Asked Questions

Can I make smaller cookies?
Absolutely. Just reduce the bake time to around 7 to 8 minutes and keep an eye on them.

Do I have to use three types of chocolate?
No, but it really enhances the flavor. Feel free to use whatever chocolate combo you love.

Can I use margarine instead of butter?
I wouldn’t recommend it. Butter gives these cookies their rich flavor and ideal texture.

Can I make the dough ahead of time?
Yes, and in fact, I recommend it. Chill the dough up to 72 hours for even better flavor development.

Why do my cookies spread too much?
This usually happens if the butter was too warm or the dough wasn’t chilled. Be sure to chill the dough thoroughly and don’t place it on a hot baking sheet.

More Sweet Recipes to Try Next

If these cookies made your jaw drop, wait until you try these equally irresistible sweet treats:

• Strawberry Mango Cupcakes: Light, fruity, and perfect for spring and summer parties.
• Buttery Raspberry Crumble Cookies: Buttery shortbread meets jammy fruit and streusel topping. Yes, please.
• PB&J Cupcakes: A nostalgic flavor combo reimagined into the most charming cupcakes ever.

They all bring that same “made from the heart, devoured in seconds” energy.

Final Thoughts

These OMG Soft Batch Chocolate Chip Cookies are everything you want in a homemade treat—easy to make, packed with chocolate, and downright addictive. Whether you’re baking for a holiday, a cookie exchange, or just a rainy day treat, this recipe delivers every time. The texture is just right, the flavor is classic but elevated, and the process is as satisfying as the final result.

So pull out your mixing bowl, grab your favorite chocolate chips, and let’s make something amazing. These cookies won’t just make your kitchen smell like heaven—they’ll remind you why baking from scratch is always worth it.

Don’t forget to leave a review and share your cookie pics on Pinterest or Instagram. I love seeing your creations, and your feedback helps others discover their next favorite recipe.

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Nutritional Information (Per Cookie, Approximate)

• Calories: 220
• Fat: 12g
• Carbohydrates: 28g
• Sugar: 17g
• Protein: 2g
• Fiber: 1g

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