Why You’ll Love This Recipe
These Soft Batch Chocolate Chip Cookies are everything a perfect cookie should be — thick, chewy, buttery, and filled with pools of melted chocolate in every bite. They have that irresistible bakery-style softness that stays moist for days, thanks to a few key ingredients and techniques. I tried this recipe using dark chocolate chunks and a touch of sea salt on top, and it took the flavor to a whole new level. Whether you’re baking for a family gathering, a cozy evening treat, or just because you deserve something sweet, these cookies hit the mark every single time. The best part? You don’t need any fancy equipment — just a mixing bowl, a whisk, and a little love.
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Soft Batch Chocolate Chip Cookies – The Ultimate Chewy, Gooey Classic
- Total Time: 55 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
Hot Fudge Chocolate Pudding Cake is a decadent, self-saucing dessert where a moist chocolate cake bakes over a rich, gooey fudge sauce. Served warm with a scoop of ice cream, it’s the ultimate comfort treat for chocolate lovers.
Ingredients
- 1 cup (125g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (120ml) milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (25g) unsweetened cocoa powder (for topping)
- 1 1/2 cups (360ml) hot water
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) baking dish.
- In a medium bowl, whisk together flour, granulated sugar, 2 tablespoons cocoa, baking powder, and salt.
- Stir in milk, melted butter, and vanilla extract until smooth. Spread the batter evenly in the prepared baking dish.
- In a small bowl, mix brown sugar and 1/4 cup cocoa powder. Sprinkle this mixture evenly over the batter.
- Carefully pour the hot water over the top (do not stir).
- Bake for 35–40 minutes, or until the top is set but the bottom is still gooey and fudgy.
- Let cool for 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Notes
- Don’t mix the layers after adding hot water — that’s what creates the pudding sauce.
- Use dark cocoa powder for a deeper chocolate flavor.
- Best enjoyed fresh out of the oven but can be reheated in the microwave for 20–30 seconds.
- Top with chopped nuts or chocolate chips for extra texture.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Butter – Use unsalted, softened butter for that rich, melt-in-your-mouth texture. Creaming it with the sugars gives the cookies their signature softness.
Brown Sugar – This is the secret to the soft, chewy texture. Brown sugar adds moisture and a subtle caramel note that deepens the flavor beautifully.
Granulated Sugar – Balances the richness of the brown sugar and helps create those lightly crisp edges.
Eggs – They provide structure and moisture. Make sure they’re at room temperature for smoother mixing.
Vanilla Extract – Adds warmth and enhances the flavor of the chocolate.
All-Purpose Flour – The foundation of the dough. Measure it accurately to avoid dense cookies; spoon and level for best results.
Cornstarch – A key ingredient that keeps the cookies extra soft and thick. It also prevents spreading too much in the oven.
Baking Soda – Helps the cookies rise slightly and gives them that tender, chewy texture.
Salt – Balances the sweetness and enhances the buttery flavor.
Chocolate Chips (or Chunks) – Use semisweet, milk, or dark chocolate depending on your taste. I love mixing both chips and chunks for varied texture and flavor.
Sea Salt (optional) – A light sprinkle on top before baking makes the sweetness pop and adds a gourmet touch.
Directions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy — about 2–3 minutes. Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In another bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix, as this can make the cookies tough. Gently fold in the chocolate chips or chunks until evenly distributed throughout the dough.
Scoop the dough using a cookie scoop or tablespoon and place it onto the prepared baking sheets, spacing each cookie about 2 inches apart. If you like thicker cookies, chill the dough for 20–30 minutes before baking.
Bake for 10–12 minutes, or until the edges are lightly golden but the centers still look soft. Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to set as they cool, maintaining that soft, chewy center.
Equipment needed
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Whisk
- Baking sheets
- Parchment paper
- Cookie scoop
- Cooling rack
Servings and timing
This recipe makes 24 cookies.
Preparation time: 15 minutes
Chilling time (optional): 20 minutes
Baking time: 12 minutes
Total time: About 45 minutes
Storage/reheating
Store cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of bread inside the container — it prevents them from drying out. For longer storage, freeze the baked cookies for up to 2 months. Simply reheat in the microwave for 10–15 seconds for that fresh-from-the-oven warmth.
Variations and Customizations
Double Chocolate
Add 1/4 cup of cocoa powder to the dough and use white chocolate chips for a decadent twist.
Nutty Crunch
Mix in chopped pecans, walnuts, or almonds for texture and extra flavor.
Espresso Infusion
Add a teaspoon of espresso powder to intensify the chocolate flavor — perfect for coffee lovers.
Sea Salt Caramel
Stir in caramel bits and finish with flaky sea salt for a gourmet-style cookie.
Peanut Butter Swirl
Add 1/4 cup of creamy peanut butter to the dough for a delicious peanut-chocolate combo.
Stuffed Cookies
Wrap the dough around small chocolate squares or caramel candies for a gooey center surprise.
Gluten-Free Option
Use a gluten-free flour blend — I’ve tried this with almond flour, and it worked beautifully for a slightly nutty flavor.
FAQs
Why are my cookies flat?
Your butter may have been too warm, or the dough wasn’t chilled before baking.
Can I use salted butter?
Yes, but reduce the added salt in the recipe by half.
Do I need to chill the dough?
It’s optional, but chilling helps the cookies stay thick and soft.
Can I freeze the dough?
Yes. Roll it into balls and freeze for up to 2 months. Bake straight from frozen, adding an extra minute to the baking time.
Conclusion
Soft Batch Chocolate Chip Cookies are the ultimate comfort treat — chewy in the center, crisp on the edges, and packed with rich, buttery flavor. They’re easy to make, incredibly satisfying, and perfect for any occasion. Whether you enjoy them warm from the oven or with a glass of milk later, these cookies will quickly become your go-to recipe for that classic homemade sweetness that everyone loves.