Soft Batch Chocolate Chip Cookies

Soft Batch Chocolate Chip Cookies | Butter Baking

Hello internet friends!

Soft Batch Chocolate Chip Cookies | Butter Baking

I hope you all had a very happy easter, or at least a nice break from work.

My easter was crazy, particularly at the bakery. Their hot cross buns were named best in town, so it was absolute mayhem. Thousands of buns daily, and queues of customers out the door.

Soft Batch Chocolate Chip Cookies | Butter Baking

We spent Sunday with family eating far too much food, and I baked this gorgeous chocolate meringue cake for dessert. The fudgy brownie-like base and the light chocolate meringue topping formed a third middle layer, almost like a gooey chocolate soufflé. I’ll have to bake it for you sometime!

Soft Batch Chocolate Chip Cookies | Butter Baking

I’m not an easter egg person, but I’m all for chocolate and chocolate desserts. I’ve had these cookies pinned to bake from Pinch of Yum for months, and easter seemed the perfect time to finally make them. You could even fill them with your leftover easter eggs (if you haven’t eaten them already, that is!).

Soft Batch Chocolate Chip Cookies | Butter Baking

These cookies were delicious. The perfect soft batch cookie. They stay soft and chewy for days, are super thick, and are filled with plenty of chocolate.

Soft Batch Chocolate Chip Cookies | Butter Baking

These cookies don’t have the same depth of flavour as these (which are filled with brown sugar, have a crunch from almonds and get sprinkled with sea salt), but they are ideal if you want a soft, super thick and chewy chocolate chip cookie.

You should totally bake these sometime.

Soft Batch Chocolate Chip Cookies | Butter Baking

And remember how I told you I filmed a few segments for a cooking show? Well the first segment is airing on Everyday Gourmet with Justine Schofield this Monday the 28th at 4pm on Channel 10, so if you’re in Aus you should totally watch it (or not, because I’m super nervous to be on TV!).

Soft Batch Chocolate Chip Cookies | Butter Baking

  • 200g unsalted butter, softened (14 tbsp)
  • 1 cup caster (superfine) sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2½ cups plain flour (+ a few extra tbsp)
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 3 cups chocolate chips/chunks (I used a combination of milk and dark chocolate, and the best quality chocolate you can afford will result in the best cookies)
  1. Preheat the oven to 180 C (350 F) and line a few trays with baking paper.
  2. Put the butter into the bowl of your stand mixer and place the bowl in the preheating oven. Leave it just for a few minutes, until the butter starts to melt around the outside.
  3. Set it aside to cool while you weigh up the rest of your ingredients.
  4. Once the butter has cooled, add both sugars and beat until light and fluffy.
  5. Add the vanilla and eggs, beating between each addition just until incorporated.
  6. Add the flour, baking soda and sea salt to the bowl. Beat on a low speed, just until combined. Add more flour, a tablespoon at a time, until the dough comes together in a ball - you don't want it sticking to the sides of the bowl.
  7. Mix in the chocolate chips.
  8. Use a medium cookie scoop to drop the dough onto prepared baking sheets, allowing room for spreading.
  9. Bake one tray of cookies at a time, for 9 - 11 minutes. take them out when they have little brown spots on the top. Allow to cool a little and enjoy!
  10. Makes 24 cookies.
  11. Happy baking!

Adapted from Pinch of Yum!

59 Thoughts on “Soft Batch Chocolate Chip Cookies

  1. I saw these on your IG. The chocolaty center looks amazing! Pinned.

  2. huntfortheverybest on April 24, 2014 at 11:30 pm said:

    they look like perfect chocolate chip cookies!

  3. Oh my, these look so good! Gooey, chocolaty and chewy; sounds live heaven!

  4. These look so tasty! Will add them to my to-bake list for after I get my final exam out of the way. Also, thanks for linking back to Pinch of Yum. Didn’t know about that site, and their “income” header is fascinating!

  5. These look incredible! My mouth has been watering since I saw that first photo earlier this afternoon. I have a favourite CCC recipe, as we all do, but I’m always keen to try out new ones – particularly ones that look this enticing. I know what I’m doing tomorrow, thanks!

  6. Pingback: COOL DESSERTS I LIKED | foodlikecake

  7. Who can resist chocolate chip cookies, I can’t! They look gorgeous :)

  8. just found your blog on tastespotting and been spending the past hour looking at all your recipes and the gorgeous photos, youre an amazing baker!

  9. bec {daisy and the fox} on April 28, 2014 at 5:34 pm said:

    these sound like perfection!!
    and those pictures are making me drooooooool
    thanks for the recipe!

    Bec {Daisy and the Fox}

  10. Sherly on April 28, 2014 at 10:59 pm said:

    Hello! Just wondering if I can reduce the amount of sugar in this recipe?? Thanks!

    • Hi Sherly! You can reduce the amount of sugar in anything, but it will give you a different result. I would leave the sugar as is, but if you must, you could try reducing it by a 1/4 – although no guarantee the cookies will be the same. Sugar adds moisture and texture to baked goods (not just sweetness!) so by reducing the sugar, you are affecting those properties. Good luck!

  11. Hi,

    Your recipe sounds wonderful and I plan to try it but I have a quick question. Can I use regular white sugar or do I need to use the superfine sugar? Will it make much of a difference in how the cookies turn out?

    Thanks :)

  12. Hi Natasha, I watched your segment in Everyday Gourmet and was inspired to make my first ever batch of cookies. I can not believe how easy it is and I will never buy packaged biscuits again.

    • Hello Vic! Very happy to hear you watched the segment and that it inspired you to bake cookies! Even happier to hear you won’t be buying packaged anymore, because how much better is homemade?!? :-)

      • Yeah I’m hooked. My next batch I want to experiment with a few chopped dates, some nuts, a bit of honey and Toblerone. Nathasa I think you are a good natural presenter and you could have your own cooking show.

        • Haha I’m hooked too! Your experimentations sound good, let me know how you go :-)
          Thank you Vic, that’s lovely of you!

          • Hi Natasha, a half cup of dates and one cup of chopped Toblerone worked surprisingly well and I also substituted Kahlua instead of vanilla and coffee. I took a photo but I don’t know how to show you here.

          • Sounds delicious! You can always tag me on instagram or twitter! :-)

  13. abbey connell on May 22, 2014 at 12:40 pm said:

    Hi Natasha! Have you tried these with dark, milk and white chocolate? I made these as is last weekend and they were delishhhhhh! But I was just wondering if I could change it up with a bit of white chocolate too as Im a big fan! Thanks :)

    • Hi Abbey! Happy you liked the cookies 😀
      As long as you keep a similar quantity of total add-ins, you can replace the chocolate in the recipe with whatever you like! White, dark, or milk chocolate, nuts, chopped chocolate bars, raisins, go for your life!

  14. Pingback: Ménage à Trois Cookies | Chocolate & Co

  15. rachel on June 6, 2014 at 4:50 am said:

    Hi Natasha! If i want my cookies to be more on the crispy side, should i just bake them longer? i love your recipes but I’m more of a crispy cookie person! Thank you :)

    • Hi Rachel! I’m not a crispy cookie person, so I don’t search out (or bake) crispy cookie recipes! These are made a certain way to be soft, so maybe try baking a different cookie recipe (the salted almond or new york times chocolate chip cookie recipes would work) for longer to get a crisp cookie. Good luck :-)

  16. vanessa on August 10, 2014 at 12:07 pm said:

    I made these today, unfortunately something went wrong with my oven and the cookies ended up rather hard and crispy, but still really delicious. hope next time i get the recipe right for chewy ones, which i happen to adore.

  17. Shirley. on August 22, 2014 at 11:49 pm said:

    Hi, mine came out the same way as the previous user. I usually have no problems with other recipes. They are rather on the side of crispy cookies…. the inside is soft but I bet once they cool down they’ll be even harder on the inside. I made a second batch and watched them from the oven, once the edges browned, i removed them… still too soft. Had to return them in the oven. Now crispy again.

    • Hi Shirley. I think you’re over baking them! Once those edges browned and you removed them from the oven, leave them out! If your cookies look completely baked when you remove them from the oven, they will be over baked by the time they cool. I pull mine out when the centre still looks raw, because they firm up as they cool and keep baking a little on the tray, and I want a chewy cookie. Better luck next time

  18. Pingback: OMG Soft Batch Chocolate Chip Cookies! Pure Nirvana! – The Baking ChocolaTess

  19. Just whipped up a batch of these. Really pleased with them; easy, quick and tasty. I subbed two thirds semi sweet chocolate and one third white chocolate. Thanks for posting this recipe, I’ll definitely use it again. Nom nom.

  20. maheen on October 3, 2014 at 12:07 pm said:

    Will it make a difference if I use baking powder instead of baking soda?

  21. Quick question: can you freeze these? Or just the dough?

  22. I followed this recipe for cookies but mine tasted more like cake and same texture as cakes, but I used the same ingredients and method :(

  23. Jasmine on April 4, 2015 at 11:42 am said:

    Was the flour sifted

  24. Jasmine on April 6, 2015 at 4:25 am said:

    Was the flour sifted

  25. Kylie on May 6, 2015 at 5:56 pm said:

    Can I not add in the baking soda? These cookies look so yum!

  26. steffi on May 25, 2015 at 4:07 pm said:

    hi natasha
    can i soften the butter at room temperature instead of putting it into the oven?

    • Hi Steffi, this particular recipe calls for oven-softened butter so that is super soft and some of it is actually melted. If you soften it just at room temp you may have different results :-)

  27. Brittany on July 27, 2015 at 8:09 am said:

    I made these cookies yesterday and they are AMAZING! This will be my go-to Chocolate Chip Cookie recipe from now on, thank you so much for sharing it!!! :)

  28. is brown sugar necessary if i don’t have it with me right now? baking these for my friends birthday…

  29. These turned out horrible. They practically look and taste like muffins. The dough was greasy and there definitely needed to be more sugar.

    • Hi Kira! Sorry to hear that, I loved these! If they tasted like muffins, I’d say they were over creamed or over baked. Did you add the extra tablespoons of flour to make the dough come together rather than stick to the bowl? And I definitely thought they were sweet enough. The original recipe on Pinch of Yum had a troubleshoot section for those who had trouble with these if you wanted to try again.

Leave me a comment:

Post Navigation