These Soft Batch Chocolate Chip Cookies are pure bliss—thick, buttery, chewy, and packed with gooey chocolate chips. Known as “cookie nirvana,” they deliver that warm, soft texture fresh out of the oven that everyone craves. Perfect for cookie lovers who want bakery-style results at home, these cookies are simple to make and impossible to resist. Whether you're baking for a crowd or enjoying a quiet moment with a glass of milk, these cookies will leave a lasting impression.

Ingredients:

• 1 cup (2 sticks) unsalted butter (partially melted and cooled)
  
  

• ¾ cup granulated sugar
  
  

• ¾ cup brown sugar
  
  

• 2 large eggs
  
  

• 2 teaspoons vanilla extract
  
  

• 2½ cups all-purpose flour (plus up to 2 tbsp extra, if needed)
  
  

• 1 teaspoon baking soda
  
  

• ½ teaspoon salt (or sea salt)
  
  

• 2–3 cups chocolate chips (any combination—semi-sweet, milk, bittersweet)

Directions:

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or lightly spray with non-stick spray.

2. Partially melt the butter: Place it in a metal bowl in the preheating oven or microwave until just half melted. Let cool to room temperature.

3. Beat butter and sugars in a mixing bowl until light and fluffy.

4. Add eggs and vanilla, beating between additions just until incorporated.

5. Add flour, baking soda, and salt to the bowl. Mix on low speed until just combined. If dough is too wet, add more flour 1 tablespoon at a time (up to 2 extra tbsp max). Dough should start to pull together and not stick to the sides of the bowl.

6. Fold in chocolate chips until evenly distributed.

7. Scoop dough using an ice cream or cookie scoop (¼ cup for large, or 1.5 tbsp for medium). Place on prepared sheets with enough space for spreading. Slightly pat down each cookie and press extra chocolate chips on top if desired.

8. Bake one tray at a time:
   
   

   • Large cookies: 10–12 minutes

   • Small cookies: 8–9 minutes
     Do not overbake. Cool on a wire rack.
     
     

9. Store in an airtight container at room temperature for 3–4 days, or freeze for up to 30 days.
   
   

Nutritional Information (per large cookie, approx., makes 18 large cookies):

• Calories: 365 kcal

• Total Fat: 18 g

• Saturated Fat: 11 g

• Cholesterol: 42 mg

• Sodium: 71 mg

• Total Carbohydrates: 50 g

• Dietary Fiber: 0.5 g

• Sugars: 34 g

• Protein: 3 g

• Calcium: 35 mg

• Iron: 1 mg