If you’re looking for that perfect Soft Batch Chocolate Chip Cookie recipe, this is it! Packed with chocolate flavor in a cookie that stays soft for DAYS! Find out the secret ingredients to these cookies!
Love cookies? Try our chocolate crinkles for a soft and chewy, fudgy cookie. Or give our classic snowball cookies a try soon.
What makes this cookie the BEST
One quick peek at my cookie archives and you’ll see this isn’t my first chocolate chip cookie recipe on the blog.
Each recipe has it’s own distinct characteristics.
Looking for a cookie with a crunchy outside, and chewy inside? You’ll want to try myvery best Chocolate Chip Cookie recipe.
This Double Chocolate Chip Cookie recipe has been dunked in extra chocolate for a decadent, delicious flavor!
So why is today’s cookie unique? It’s the extra softness that last for days.
Making it the perfect DUNKABLE cookie…whether you like to dunk in coffee or a cold glass of milk!
Ingredient Notes
There are a few key ingredients that make these the Best SOFT BATCH cookie recipe.
- Cream Cheese. Not only does the cream cheese add a subtle tang to these chocolate chip cookies, but it also works as a tenderizer. Keeps them soft and chewy without being cake-like.
- Cornstarch. Not your usual ingredient in cookies, but adding just 2 teaspoons to the recipe keeps these cookies soft. It also results in a less “brown” color to the cookies, so expect a little paler cookie than normal.
- Brown Sugar. Using half brown sugar and half granulated sugar is the perfect combo for a soft cookie with a chewy texture. Using ALL brown sugar will result in a more firm cookie with a chewy CENTER. I love the half and half results for today’s recipe.
How to Make Soft Batch Cookies
Growing up I remember my mom occasionally buying a package of the soft batch Chips Ahoy instead of the regular crunchy version. I remember them being such a treat.
Well now, I can make those soft and chewy cookies at home with this delicious recipe.
- STEP 1. In a large bowl, blend the softened butter and cream cheese together until fully combined.
Add in both sugars and vanilla extract, mixing until well blended.
Slowly add in the flour, salt, baking soda, and cornstarch. Do NOT over mix.
- STEP 2. Fold in the chocolate chips.
- STEP 3. Place large round scoops of cookie dough onto a parchment paper lined baking sheet.
- STEP 4. Bake in a 350 degree F, preheated oven for 10-12 minutes, just until the cookies being to lightly brown.
Allow the cookies to cool about 2 minutes ON the pan, as they begin to set, then move to a wire rack to cool completely.
Tips and Tricks
- Use cream cheese in the block style, not the spreadable kind. And make sure it’s full fat (not light).
- Start with room temperature butter and cream cheese. This will allow them to blend evenly. Use our guide on how to soften butter quickly.
- DO NOT place cookie dough on hot baking sheet and let it sit. Bake immediately. Otherwise you will have FLAT cookies.
- Bake just until lightly browned, then let sit for a couple minutes on the cookie sheet until set, before moving to wire rack to cool.
- Use our guide on how to freeze cookie dough.
How to store Homemade Cookies
After the cookies have completely cooled, store in an airtight container (at room temperature) for up to one week.
These soft and chewy cookies will stay fresh for days!
You can also FREEZE these cookies!
Slide into a freezer safe ziploc (or airtight freezer safe container). Store for up to 30 days in the freezer.
Thaw at room temperature overnight. ENJOY.
More Cookie Recipes
- Peanut Butter Cookies
- Doubletree Chocolate chip cookies
- No Bake Cookies
- Potato Chip Cookies
- Sugar Cookies
- Rice Krispie Treats – reader favorite recipe!
More Easy Cookie Recipes
See all Cookies recipes
Soft Batch Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter softened
- 1 package cream cheese, softened 8 ounce
- ¾ cup light brown sugar packed
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1 package semi- sweet chocolate chips 12 ounce
Instructions
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- In a large mixing bowl, blend the softened butter and cream cheese together until fully combined.
- Add in both sugars and vanilla extract, mixing until well blended.
- Slowly add in the flour, salt, baking soda, and cornstarch. Do NOT over mix.
- Fold in the chocolate chips.
- Place large round scoops of cookie dough onto a parchment paper lined baking sheet.
- Bake in preheated oven for 10-12 minutes, just until the cookies being to lightly brown.
- Allow the cookies to cool about 2 minutes ON the pan, as they begin to set, then move to a wire rack to cool completely.
Notes
- Use cream cheese in the block style, not the spreadable kind. And make sure it’s full fat (not light).
- Start with room temperature butter and cream cheese. This will allow them to blend evenly.
- DO NOT place cookie dough on hot baking sheet and let it sit. Bake immediately. Otherwise you will have FLAT cookies.
- Bake just until lightly browned, then let sit for a couple minutes on the cookie sheet until set, before moving to wire rack to cool.
- Use our guide on how to freeze cookie dough.
- See blog post for more recipt tips and tricks and storage instructions.
Nutrition
Packed with chocolate flavor in a cookie that stays soft for DAYS, find out the secret ingredients to these PERFECT Soft Batch Chocolate Chip cookies!
I decided to make the cookies, but failed to make sure I had all the ingredients. No problem because substitution works. For some reason, didn’t have enough brown sugar (someone named The Hubs used it and didn’t put it on the grocery list. There was a little over 1/2c cup so I made up the rest with regular sugar. Cornstarch? Again, the Hubs, but I knew if I doubled the amount of flour instead, it would work. No regular chocolate chips, just the mini ones which was cool. The cookies tasted great, but they didn’t fluff as much. I will do them again with the correct ingredients next time. Thank you for helping me to think outside the box!
My Grandkids love these cookies. They’re always asking pawpaw( me) to make them when the come over or stay the night. They dont last long around my house. A very delicious cookie and easy to make.
I’m 80 years old, been baking a long time. I do not like chocolate chip cookies. A friend posted this recipe on Facebook. Thought I’d give it a try. I added nuts. Best chocolate chip cookie, from a non chocolate chip cookie lover, I ever ate. If it didn’t turn out soft and stay soft for days, you did not follow recipe completely. Everyone I served these cookies to said they were the best they ever ate. Try it, but follow recipe religiously!
Thank you 🙂
Well let’s see, the heading says Soft Batch Chocolate Chip Cookies.. That should be your first clue. Stays soft for days should be your second clue. Soft and chewy should be the third clue. Sorry to be so snarky, but I want to make sure you can see the light. Have a nice day.
Baked your chocolate chip cookies yesterday and they are delicious!! I was a little taken back when I realized that this recipe has no eggs? I thought perhaps it was an error but I made it that way per recipe. They are so soft and chewy!! I got up day 2 curious to see if they were still as good. Truly amazing!! They taste just like they just popped out of the oven. They have less calories and fat too. Thanks so much for sharing! Way better than Toll House 😉
Was surprised there are no eggs. I like soft cookies not hard ones.
Was this recipe not for SOFT cookies? I dont want to waste time and ingredients to end up with hard cookies! Hope I hear back doesn’t look like any other comment or reviews are available…
These are for SOFT cookies. I think you’ll love them 🙂