Soft-Batch Chocolate Chip Cookies
Ingredients
2¼ cups (280 g) all-purpose flour
1 tsp baking soda
½ tsp salt
¾ cup (170 g) unsalted butter, softened
¾ cup (150 g) light brown sugar, packed
½ cup (100 g) granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
2 cups (340 g) semisweet chocolate chips
Optional: ½ cup chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
Beat in the egg, egg yolk, and vanilla extract until smooth.
Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
Fold in the chocolate chips and nuts, if using.
Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheets, leaving about 2 inches between each.
Bake for 9–11 minutes, or until the edges are lightly golden while the centers still look slightly underbaked.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Extra Soft Cookies
Use brown sugar for added moisture.
Avoid overbaking—the cookies will continue to set as they cool.
Store in an airtight container for up to 5 days to keep them soft.
Freeze the cookie dough balls for up to 3 months and bake straight from frozen, adding 1–2 extra minutes to the baking time.
