How to Bake Soft-Batch Chocolate Chip Cookies with Melt-In-Your-Mouth Centers
- tastewithoutaface
- May 31
- 3 min read
Updated: Jun 1
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Soft-batch chocolate chip cookies are the epitome of cookie bliss: tender edges, pillowy centers, and ooey-gooey chocolate throughout. Follow this step-by-step guide to master the art of soft-batch chocolate chip cookies with melt-in-your-mouth centers, and delight everyone from picky kids to discerning foodies.
Why You’ll Love This Recipe
Ultimate Softness: Uses a higher brown-sugar ratio and extra egg yolk for a chewy-soft interior.
Melt-In-Your-Mouth Centers: A touch of cornstarch and underbaking guarantees gooey pockets of chocolate.
One-Bowl Convenience: Minimal dishes—perfect for busy bakers.
No Chill Time Needed: Ready in under 30 minutes from start to finish.
📋 Ingredients
Total Cook Time: 20 minutes | Yield: ~24 cookies |Difficulty: Easy
1 cup (2 sticks) unsalted butter, room temperature
¾ cup granulated sugar
1 ½ cups packed light brown sugar
2 large eggs, plus 1 egg yolk
2 tsp pure vanilla extract
2 ¼ cups all-purpose flour
2 tbsp cornstarch
1 tsp baking soda
½ tsp baking powder
1 tsp fine sea salt
2 cups semi-sweet chocolate chips (or chunks for larger melt pools)
Variations & Flavor Twists
Brown Butter Base: Brown the butter before creaming for a nutty depth.
Salted Caramel Swirl: Drop caramel bits in the centers before baking and finish with flaky sea salt.
Double Chocolate: Replace ½ cup flour with unsweetened cocoa powder and mix in white-chocolate chips.
Nutty Crunch: Fold in ½ cup chopped pecans or walnuts for texture contrast.
Step 1: Preheat & Prep
oven to 350 °F (175 °C).
Line two baking sheets with parchment paper or silicone mats.
Step 2: Cream Butter & Sugars
In a large bowl, beat room-temperature butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
Tip Alert: Room-Temperature Ingredients: Ensure butter and eggs are not cold to achieve the right texture.
Step 3: Add Eggs & Vanilla
Beat in eggs one at a time, then add the extra egg yolk for richness.
Stir in vanilla extract until just combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk flour, cornstarch, baking soda, baking powder, and salt.
Tip Alert: Cornstarch Magic: This is the secret to extra-soft, tender cookies.
Step 5: Mix Wet & Dry
Gradually add the dry ingredients to the butter-sugar mixture, mixing on low until just incorporated. Avoid over-mixing to keep cookies tender.
Step 6: Fold in Chocolate
Gently stir in chocolate chips or chunks, ensuring even distribution.
Step 7: Portion the Dough
Scoop 2 Tbsp portions onto prepared sheets, spaced 2 inches apart.
For extra-gooey centers, leave the dough balls slightly domed.
Tip Alert: Chill Option: If your kitchen is warm, chill dough 15 minutes to prevent
spreading.
Step 8: Bake to Perfection
Bake 9–10 minutes, until edges are set but centers still look soft and under-baked.
Tip Alert: Rotate sheets halfway through for even browning & underbake strategically. Pull cookies just as edges turn golden for soft, gooey middles.
Step 9: Cool & Enjoy
Let cookies rest on the pan for 5 minutes; they’ll continue to set.
Transfer to a wire rack to finish cooling slightly—serve warm for the ultimate melt-in-your-mouth centers experience.
Now you know how to bake soft-batch chocolate chip cookies with melt-in-your-mouth centers that impress every time. Whether you’re craving the best chewy chocolate chip cookies or need a quick easy homemade chocolate chip cookies fix, this foolproof recipe delivers indulgent results—no chilling required! Serve fresh, stack them up, or gift in a custom cookie tin. Enjoy your baking adventure, and watch these cookies disappear fast!
What pairs better with chocolate than caramel? Try out our recipe for Salted Caramel Apple Beignets for a tasty and healthy dessert pair.
Happy baking!
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