Omg Soft Batch Chocolate Chip Cookies! Pure Nirvana!
These heavenly soft batch chocolate chip cookies are rich, chewy, and bursting with gooey chocolate goodness. Thanks to the pressure cooker method, each bite guarantees moist perfection with no burnt bottoms—just that buttery tenderness you crave.
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Dough
- 14 tablespoon Unsalted butter softened
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- 2.5 cups All-purpose flour plus extra tablespoons if dough is too soft
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 3 cups Chocolate chips your choice of type
Instructions
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, granulated sugar, and light brown sugar in a large bowl until smooth and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir just until combined. Add extra flour if dough is too sticky.
- Fold in the chocolate chips evenly.
- Drop heaping tablespoons of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until edges are golden and centers are soft.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature to maintain softness. For longer storage, refrigerate or freeze, and warm before serving.