Print

OMG Soft Batch Chocolate Chip Cookies: Pure Nirvana

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Thick, chewy, and irresistibly soft chocolate chip cookies made with partially melted butter and a blend of semi-sweet, milk, and dark chocolate chips for a rich melt-in-your-mouth texture.

Ingredients

14 tablespoons unsalted butter, softened

1 cup granulated sugar

½ cup light brown sugar

2 large 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 (a mix of semi-sweet, milk, and dark chocolate recommended)

Instructions

  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
  2. Partially melt the butter: Place the butter in a metal bowl and place it in the preheating oven for a few minutes until about half of the butter is melted. Remove and allow it to cool slightly.
  3. Cream the butter and sugars: In a large mixing bowl, beat the cooled butter with granulated and brown sugars until light and fluffy.
  4. Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing until well combined.
  5. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Mix dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. If the dough appears too wet, add up to 3 extra tablespoons of flour, one tablespoon at a time, until the dough holds together without being sticky.
  7. Fold in chocolate chips: Gently fold in the chocolate chips, ensuring an even distribution.
  8. Scoop the dough: Using a ¼ cup cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Press a few extra chocolate chips on top of each dough mound if desired.
  9. Bake: Bake for 10–12 minutes for large cookies, or 8–9 minutes for smaller ones, until the edges are golden but the centers remain soft.
  10. Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Store cookies in an airtight container at room temperature for up to 3–4 days.
  • Freeze baked cookies in a single layer, then transfer to an airtight container for up to 30 days.
  • Warm cookies in a preheated oven at 300°F (150°C) for 5–7 minutes to restore softness.
  • For gluten-free, substitute all-purpose flour with a gluten-free blend including xanthan gum.
  • Chill dough for 30 minutes before baking to prevent spreading.
  • Optional add-ins: nuts, M&Ms, peanut butter chips, or dried fruit.
  • Use vegan substitutes for dairy-free and vegan cookies.

Nutrition

Find it online: http://recipesbyjanet.com/omg-soft-batch-chocolate-chip-cookies-pure-nirvana/