I’ve made my fair share of chocolate chip cookies, but nothing—and I mean nothing—hits quite like these soft batch cookies when you need a little joy baked into your day. They’re warm, thick, gooey in the middle, and just crisp enough on the edges to make your teeth do a happy dance. It’s the kind of cookie you sneak from the tray while it’s still warm and burn your mouth because you just can’t wait. These are the cookies I bake when friends are coming over and I want them to stay forever. The kind you share with your kids and instantly regret because now you’ve got competition for the last one. You don’t need a pastry degree or some fancy equipment—just a bowl, a spoon, and a little patience (okay, not much of that last one). The secret? Cream cheese and brown sugar team up to create a texture so soft, it’s practically a pillow. It’s what cookie dreams are made of. If you’re after easy recipes for dessert, and maybe also scouting for things like cheesey potatoes easy recipe or air fryer cookies easy recipes on a midnight Pinterest scroll, trust me—this one’s worth baking. Let’s do it.
Table of Contents
- 1) Key Takeaways
- 2) Easy Soft Batch Chocolate Chip Cookies Recipe
- 3) Ingredients for Soft Batch Chocolate Chip Cookies
- 4) How to Make Soft Batch Chocolate Chip Cookies
- 5) Tips for Making Soft Batch Chocolate Chip Cookies
- 6) Making Soft Batch Chocolate Chip Cookies Ahead of Time
- 7) Storing Leftover Soft Batch Chocolate Chip Cookies
- 8) Try these Cookies next!
- 9) Soft Batch Chocolate Chip Cookies Recipe
- 10) Nutrition
1) Key Takeaways
- This cookie recipe uses cream cheese for extra softness.
- Perfect balance of chewy and gooey texture.
- Can be prepped ahead and frozen for later cravings.
- A no-fail, crowd-pleaser dessert with nostalgic charm.
2) Easy Soft Batch Chocolate Chip Cookies Recipe
Let’s face it. When someone mentions easy recipes for dessert, we all secretly hope they’re talking about chocolate chip cookies. Not just any kind, though. I mean the thick, soft, can’t-eat-just-one kind.
When I bake these soft batch chocolate chip cookies, the kitchen smells like childhood happiness. They’ve got that warm-center magic with a light crisp around the edges that just makes you close your eyes and smile.
I love this version because it doesn’t demand perfection. You don’t need to chill the dough. You don’t need a mixer. Just good ingredients, a decent spatula, and a little trust in the process. Add in the fact that it fits right into your collection of easy recipes for dinner or quick treats like air fryer cookies easy recipes, and you’ve got a win.
3) Ingredients for Soft Batch Chocolate Chip Cookies
Unsalted Butter: Softened to room temperature, this gives the cookies a rich, classic base and helps them spread just enough in the oven.
Cream Cheese: This secret weapon makes the cookies softer and adds a touch of tang that keeps you guessing in the best way.
Brown Sugar: Brings depth and chewiness. It also keeps the cookies from becoming too sweet or too dry.
Granulated Sugar: Adds a bit of crunch and balances the richness of the brown sugar and butter.
Eggs: Bind everything together and contribute to the cookie’s structure. Room temp is best.
Vanilla Extract: Brings that familiar bakery scent. Use real vanilla if you can.
All-Purpose Flour: Nothing fancy. This holds the cookies together and gives them their structure.
Baking Soda: A little puff, a little lift—this keeps your cookies soft rather than flat and greasy.
Salt: Balances sweetness and sharpens flavor. Don’t skip it.
Semi-Sweet Chocolate Chips: The hero. You can mix in dark or milk chocolate, but I love semi-sweet for its old-school charm.
4) How to Make Soft Batch Chocolate Chip Cookies
Step 1: Preheat your oven to 350°F. Grab two baking sheets and line them with parchment paper.
Step 2: In a big bowl, beat the butter, cream cheese, brown sugar, and granulated sugar until the mixture looks creamy and light.
Step 3: Crack in the eggs one at a time and mix well. Stir in the vanilla extract too.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Slowly stir the dry mix into your wet mix. Don’t overdo it—just until blended.
Step 5: Fold in the chocolate chips. Try not to eat the dough yet (I fail every time).
Step 6: Use a cookie scoop or spoon to portion dough balls and space them out on your prepared baking sheets.
Step 7: Bake for about 9 to 11 minutes. The centers will look soft and underdone—that’s what you want.
Step 8: Let them rest on the sheet for 5 minutes before moving them to a wire rack. Or eat one hot—go ahead.
5) Tips for Making Soft Batch Chocolate Chip Cookies
Want cookies with crispy edges? Chill the dough for 30 minutes. But if you’re like me and you want soft, gooey cookies fast, bake right away.
Use a mix of chocolate chips for extra layers of flavor. Try semi-sweet with a few chunks of dark chocolate thrown in.
For a hint of saltiness, sprinkle sea salt on top before baking. It adds contrast and keeps the sweetness in check.
6) Making Soft Batch Chocolate Chip Cookies Ahead of Time
If you’re planning ahead, scoop the dough onto a tray and freeze it. Once solid, store the balls in a zip bag and bake them straight from the freezer. Just tack on a couple extra minutes.
You can also refrigerate the dough for up to 48 hours. It deepens the flavor and gives the flour time to hydrate properly.
This recipe fits the bill when you’re gathering easy recipes for dessert or prepping treats to bake fresh for guests—or yourself.
7) Storing Leftover Soft Batch Chocolate Chip Cookies
Store your cookies in an airtight container. I like to toss a slice of bread in there too—it keeps the cookies soft.
If they firm up after a couple of days, microwave one for 10 seconds. It’s like a hug, but chocolate-flavored.
And yes, they freeze well. You can even reheat them straight from the freezer for that fresh-baked taste.
8) Try these Cookies next!
9) Soft Batch Chocolate Chip Cookies Recipe
Soft Batch Chocolate Chip Cookies – Easy Recipes for Dessert
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, cream cheese, and sugars until smooth and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this to the wet ingredients until just combined.
- Fold in the chocolate chips.
- Scoop dough into balls and place them a couple of inches apart on your prepared baking sheets.
- Bake for 9–11 minutes. Don’t overbake—these are meant to be soft.
- Let them cool on the pan for a few minutes before transferring to a wire rack. Or just eat one hot. I won’t judge.
10) Nutrition
Serving Size: 1 cookie | Calories: 210 | Sugar: 18g | Sodium: 95mg | Fat: 11g | Saturated Fat: 6g | Carbohydrates: 27g | Fiber: 1g | Protein: 2g | Cholesterol: 25mg
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