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Best Soft Batch Chocolate Chip Cookies! Pure Nirvana

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Delectable, insane, buttery, rich, thick, soft-batch chocolate chip cookies are pure “Nirvana”. You won’t want to miss out on these!

Ingredients

Scale
  • 14 tablespoons unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour + a few extra tablespoons, see ** in directions below–I used 2 extra tablespoons
  • 1 teaspoon baking soda
  • ½ teaspoon salt or sea salt
  • 3 cups chocolate chips ( any variation of chocolate chips or chocolate chunks)

Instructions

  1. Preheat oven to 350°F. Line baking sheets with parchment or spray with non-stick spray.
  2. Partially melt butter: microwave it halfway or place it in a metal bowl in the preheating oven until half melted. Let cool.
  3. Beat cooled butter with sugars until light and fluffy. Mix in vanilla and eggs one at a time.
  4. Add flour, baking soda, and salt. Mix on low until combined. If dough is too wet, add flour 1 tablespoon at a time (no more than 3 tablespoons extra).
  5. Fold in chocolate chips. Scoop dough (1/4 cup for large cookies, 1.5 tablespoons for medium) onto baking sheets, spacing for spreading. Press slightly and add extra chocolate chips on top if desired.
  6. Bake one tray at a time: 10–12 minutes for large cookies, 8–9 minutes for small. Cool on a wire rack.
  7. Store in an airtight container. Makes 1 dozen large or 2 dozen small cookies.

Notes

Enjoy! I used 1 cup Ghirardelli Semi-Sweet Chocolate Chips, 1 cup Ghirardelli Milk Chocolate Chips, and 1 cup 60% Ghirardelli Cacao Bittersweet Chocolate Chips in my recipe.

Nutrition

Find it online: https://www.delicetreats.com/recipe/