Description
These OMG Soft Batch Chocolate Chip Cookies are thick, gooey, and loaded with three kinds of chocolate—semisweet, milk, and dark—for the ultimate melt-in-your-mouth cookie experience. With buttery flavor, soft centers, and crisp edges, these bakery-style cookies are perfect for any occasion (or no occasion at all). Bake a batch, and they’ll become your forever favorite.
Ingredients
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14 tablespoons unsalted butter, softened (not fully melted)
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¾ cup light brown sugar, packed
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½ cup granulated sugar
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2 large eggs
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1 tablespoon vanilla extract
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2½ cups all-purpose flour
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2 teaspoons cornstarch
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1 teaspoon baking soda
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½ teaspoon salt
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1 cup semisweet chocolate chips
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1 cup milk chocolate chips
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1 cup dark chocolate chunks (or use more chips if preferred)
Instructions
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Cream the Butter and Sugars:
In a large bowl, beat the softened butter with the brown sugar and granulated sugar for 2 to 3 minutes until light and fluffy. -
Add Eggs and Vanilla:
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. -
Mix Dry Ingredients:
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. -
Combine Wet and Dry Ingredients:
Gradually mix the dry ingredients into the wet mixture until just combined. Don’t overmix. -
Fold in Chocolate:
Stir in all the chocolate chips and chunks until evenly distributed. -
Chill the Dough:
Cover the bowl and refrigerate the dough for at least 1 hour (overnight for even better results). -
Preheat Oven:
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. -
Scoop and Shape:
Scoop dough into large balls (about 2 to 3 tablespoons each) and place them on the prepared baking sheets. Press a few extra chocolate chips on top for a bakery-style look. -
Bake:
Bake for 9 to 11 minutes, or until the edges are lightly golden. The centers should look slightly underbaked—that’s what keeps them soft.
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Cool:
Allow cookies to cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack to cool completely.
Notes
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Don’t skip the chill time—it helps prevent spreading and creates a thick, soft cookie.
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Cornstarch is key for that soft-batch texture; it makes the cookies tender and chewy.
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For a gooey center even after storing, microwave cookies for 8–10 seconds before eating.
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These freeze beautifully: shape the dough into balls and freeze. Bake straight from frozen, adding 1 to 2 extra minutes.
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Customize your mix-ins—white chocolate, chopped nuts, caramel bits, or toffee chunks all work beautifully in this dough.