Soft Chocolate Chip Cookies

Pin RecipeJump to Recipe

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.

Soft chocolate chip cookies stacked on a wire cooling rack.
Want to Save this Recipe?
Enter your email and get this recipe sent to your inbox to save for later! Plus you’ll get great new recipes from us every week!

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? The extra softness lasts for days.

Making it the perfect DUNKABLE cookie…whether you like to dunk in coffee or a cold glass of milk!

No need to chill the dough either, making this cookie ready to eat in minutes!

Ingredient Notes

Ingredients needed to make soft chocolate chip cookies.

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 soft 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 but chewy chocolate chip cookie. 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 Chocolate Chip 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 by step photos showing how to make soft batch chocolate chip cookies.
  1. 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.

  1. STEP 2. Fold in the chocolate chips.
  2. STEP 3. Place large round scoops of cookie dough onto a parchment paper lined baking sheet.
  3. 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.

Chocolate chip cookies stacked on a white plate.

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 until ready to bake. 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.
Chocolate chip cookies cooling on a wire rack.

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.

Chocolate chip cookies stacked on a wooden cutting board.

Pin this now to find it later

Pin It

Soft Batch Chocolate Chip Cookies

5 from 2 votes
By: Aimee
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!
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 30 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
Save this Recipe?
Enter your email and we’ll send the recipe straight to your inbox!

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

Serving: 1cookie, Calories: 106kcal, Carbohydrates: 17g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Cholesterol: 9mg, Sodium: 92mg, Sugar: 10g
Course: Cookies
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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!

Avatar photo

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Learn How To Become a Better Home Baker
Sign up for the Shugary Sweets FREE Email Course Today—soon you’ll say, "I made it from scratch!"

Categories: , ,


Posted on July 5, 2023

Comments & Reviews

  1. Loved this recipe! First time using cream cheese in cookies. It has been 6 days since I made these and they are still soft. I used a 12 ounce bag of mini chips instead of regular size chips and the cookies are fantastic. I am going to use this recipe and change up the chips and extracts. I am wondering if you have a cream cheese chocolate cookie? Or could I use this recipe and add cocoa, but would I need to make any other changes?

  2. 5 stars
    Loved them! Soft and really great flavor, and no eggs? I was not expecting that! Thank you for the recipe, it’s our new favorite!

  3. 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!

  4. 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.

  5. 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!

  6. 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.

  7. 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 😉

    1. 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…

5 from 2 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating