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4.78 from 18 votes

OMG Soft Batch Chocolate Chip Cookies! Pure Nirvana!

Delectable, insane, buttery, rich, thick, soft-batch chocolate chip cookies are pure "Nirvana". You won't want to miss out on these!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Author: Kim Lange


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


  • Preheat the oven to 350 and line a few trays with baking paper or spray with non-stick spray.
  • In a metal bowl, place the butter inside the bowl and place in the preheating oven.
  • Leave it just for a few minutes, until the butter starts to melt around the outside (approx 1/2 of the butter melted). Take out of oven to cool.
  • Once the butter has cooled, add both sugars and beat with a mixer until light and fluffy.
  • Add the vanilla and eggs, beating between each addition just until mixed.
  • Add the flour, baking soda and salt or sea salt and beat on a low speed, just until combined.  If you find that the dough is wet, you probably need a little more flour.
  • **If needed, add more flour, a tablespoon at a time, until the dough starts coming together to start forming a ball and not sticking to the sides of the bowl as much. 
    I added 2 extra tablespoons of flour to the 2 1/2 cups flour - if you use over 3 tablespoons, it's too much. 
  • Fold in the chocolate chips until just incorporated.  
  • Use an ice cream or cookie scoop (1/4 cup for large, 1.5 tablespoons for medium) and drop the dough onto the prepared baking sheets, allowing room for spreading. Pat down cookies just a little and press additional chocolate chips on top of cookie dough if desired.
  • Bake one tray of cookies at a time, for 10-12 minutes for large, 8-9 for small. Don't over-bake and allow to cool on wire rack.
  • Makes 1 dozen large or 2 dozen small cookies.
  • Store cookies in air-tight container.


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.