The Best Soft Batch Chocolate Chip Cookie Recipe

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This soft batch chocolate chip cookie recipe is a great twist on your classic chocolate chip cookie. It has that great chocolatey flavor we all love but has a soft texture and is slightly chewy.

And since this dough doesn’t need to be chilled and takes just minutes to make, the result is you have the perfect chocolate chip cookies made in no time. You won’t regret adding these cookies to your recipe box!

No one can resist a homemade chocolate chip cookie. They make for a great afternoon snack, a little something sweet after dinner or just because. Warm, cold, dunked in milk, in dough form or baked, they’re great anyway you have them.

Baked cookies are a household classic, and this is a staple that always disappears quickly. Everyone has their favorite recipe, whether it’s been handed down from grandma or on the back of the yellow chocolate chips bag. Some of my favorite cookie recipes are discard coconut pecan oatmeal cookies, or chocolate chip cookie bars if you’re short on time.

The Best Soft Batch Chocolate Chip Cookie Ingredients

Wet Ingredients

• Unsalted Butter
• Cream Cheese
• Brown Sugar
• Sugar
• Egg
• Vanilla Extract

Dry Ingredients

• All Purpose Flour
• Corn Starch
• Baking Soda
• Sea Salt
• Chocolate Chips

The Best Soft Batch Chocolate Chip Cookie Instructions

• Preheat oven temperature to 350 degrees.
• In a large mixing bowl or using hand or stand mixer using the paddle attachment, cream together the room temperature butter, cream cheese, brown sugar and white sugar until light and fluffy on medium speed for 2-3 minutes. I generally use light brown sugar, but you could use dark brown sugar if you prefer. Then add the vanilla extract and egg, combining until thoroughly incorporated. Scrape the edges and bottom of the bowl as needed.
• In a separate bowl, whisk together the flour, corn starch, salt and baking soda. Add the dry ingredients into the wet ingredients and beat on low speed until everything is combined. The dough will be slightly stiff.
• Add the chocolate chips to the cookie dough and mix on low speed.
• Use a small cookie scoop, roughly 1 1/2 tablespoons, to scoop cookie dough balls onto a baking sheet that’s been lined with parchment paper, 3 inches apart.
• Bake for 10-12 minutes until the edges are just barely beginning to turn golden brown. The cookie will look extremely soft still. If the center of the cookie still has a slight sheen to it, then the cookies still need more bake time. (Tip: Use an oven thermometer to ensure the oven is at the correct temperature so that you have consistent baking time every single time.)
• Remove from the oven and allow the cookies to rest on the baking sheet for 5 minutes. They will slightly deflate as they cool. For a bakery look, lightly press a few additional chocolate chips to the tops of the cookies.
• Move to cooling rack and allow to fully cool before moving to storage.
• Store in airtight container at room temperature for 5-7 days, but for best flavor, use within the first 3 days.

Freezing Soft Batch Chocolate Chip Cookie Dough

My favorite cookie hack is to make a large batch of cookie dough, doubling or tripling the recipe and freezing some of the dough. This allows you to bake cookies still when you don’t have the time to make cookie dough. In addition, you can bake in small batches, ensuring that you can enjoy your cookies while they’re still fresh.

1. After you have the cookie dough completely mixed, scoop out the dough onto a cookie sheet, placing the scoops close together so that more on the pan.
2. Place cookie sheet full of scooped cookie dough into the freezer for 1 hour to allow the cookies to freeze individually.
3. Label plastic zip top bag with cookie name, date the cookie dough is made, time and temperature to bake at, along with any additional information that is helpful for you.
4. Place frozen cookie dough into plastic bag, and place in the freezer.
5. When you are ready to bake, remove them from the freezer. Preheat oven accordingly. Place frozen cookie dough onto baking sheet and bake.
6. Bake the cookies a minute or two longer since the cookie dough is frozen.

Soft Batch Chocolate Chip Cookie Tips

• This dough isn’t like a traditional drop cookie dough and won’t spread as much as a traditional drop cookie it bakes. Because of this, it’s best to shape the cookie dough balls a bit after scooping by slightly flattening the top.
• Use butter and cream cheese that are at room temperature. Do NOT use butter that is shiny or greasy looking, it’s become too warm. You can’t cream butter when it’s cold, and using partially melted butter won’t cream well.
• Arrow root powder can be substituted in place of the corn starch, sometimes referred to as corn flour.
• Measure the flour using the spoon and sweep method, which is simply spooning the flour into the measuring cup and using a straight edge to sweep across removing the extra flour. This ensures that you don’t use too much flour.
• Don’t overbake! To keep these delicious cookies soft and fluffy, it’s important to remove the cookies from the oven when they are just starting to brown. Remove from the oven when the edges of the cookies are just starting to turn brown, and the center still looks pale. Cookies continue to bake from the residual heat from the cookie sheet, turning the cookie from doughy and gooey to soft and melty. Leaving the cookies in the oven until the entire top is golden brown will result in overbaking the cookie.
• Any type of chips, whether its milk chocolate, dark chocolate, or semisweet chocolate chips all work in these soft batch chocolate chip cookies.

These really are the best chocolate chip cookies, and I hope you enjoy them as much as my family has over the years.

I’d love to hear from you! Please rate the recipe and leave me a comment below! Don’t forget to tag #Lockremhomestead in photos of your Soft Batch Chocolate Chip Cookies over on Instagram!