Nirvana-Style Soft Batch Chocolate Chip Cookies – Buttery, Thick, and Irresistibly Gooey!

These soft batch chocolate chip cookies are the epitome of cookie perfection! With a rich, buttery flavor and a chewy, thick texture, they’re packed with an irresistible blend of semi-sweet, milk, and bittersweet chocolate chips. The partially melted butter gives the dough its smooth, luscious consistency, while the vanilla and salt enhance the flavors. Perfect for those moments when you're craving a warm, gooey treat straight from the oven. They’re ideal for family gatherings, dessert tables, or a cozy night in!

Ingredients:

• For the Cookies:
  
  

  • 1 cup unsalted butter (partially melted)
    
    

  • ½ cup granulated sugar
    
    

  • ½ cup brown sugar (light or dark)
    
    

  • 1 large egg
    
    

  • 1 teaspoon vanilla extract
    
    

  • 2 ½ cups all-purpose flour
    
    

  • 1 teaspoon baking soda
    
    

  • ¼ teaspoon salt (or sea salt)
    
    

  • 2 cups chocolate chips (semi-sweet, milk, or bittersweet)
    
    

Directions:

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

2. Melt the Butter:
   Place the butter in a metal bowl and heat it in the preheating oven until about half of the butter is melted. Remove and let it cool.
   
   

3. Cream the Butter and Sugars:
   Beat the cooled butter with granulated sugar and brown sugar until light and fluffy.
   
   

4. Add Eggs and Vanilla:
   Add the egg and vanilla extract, beating until incorporated.
   
   

5. Add Dry Ingredients:
   In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix this into the wet ingredients on low speed until just combined.
   
   

6. Adjust the Dough Consistency:
   If the dough seems too wet, add 1 tablespoon of flour at a time until the dough firms up and pulls away from the bowl.
   
   

7. Fold in the Chocolate Chips:
   Gently fold the chocolate chips into the dough using a rubber spatula.
   
   

8. Form the Cookies:
   Using a ¼ cup ice cream scoop or spoon, drop dough onto prepared baking sheets, leaving space for spreading. Optionally, press a few extra chocolate chips on top of each cookie for extra gooeyness.
   
   

9. Bake:
   Bake for 10-12 minutes for large cookies or 8-9 minutes for smaller cookies. The edges should be golden brown, and the center should be soft.
   
   

10. Cool and Serve:
    Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm for the ultimate soft batch experience!
    
    

Nutritional Value (per large cookie):

• Calories: 365
  
  

• Carbohydrates: 50g
  
  

• Protein: 3g
  
  

• Fat: 18g
  
  

• Saturated Fat: 11g
  
  

• Polyunsaturated Fat: 0.5g
  
  

• Monounsaturated Fat: 2g
  
  

• Trans Fat: 0.4g
  
  

• Cholesterol: 42mg
  
  

• Sodium: 71mg
  
  

• Potassium: 122mg
  
  

• Fiber: 0.5g
  
  

• Sugar: 34g
  
  

• Vitamin A: 299 IU
  
  

• Calcium: 35mg
  
  

• Iron: 1mg