Soft Batch Chocolate Chip Cookies

Yield: About 48 cookies

Tessa Arias Soft Batch Chocolate Chip Cookies have two secret ingredients to keep them ultra soft and tender! Welcome to day two of my Chocolate Chip Cookie Week! Today's recipe is all...

33 Responses to “Soft Batch Chocolate Chip Cookies”

  1. #
    sally @ sallys baking addiction — October 22, 2013 at 4:03 am

    You just cannot disappoint with cornstarch in chocolate chip cookies! Tessa, I swear by it! And all the brown sugar. And the cream cheese! Incredible addition to your chocolate chip cookie week :)

  2. #
    Liz S. — October 22, 2013 at 5:05 am

    Can’t beat a good, classic chocolate chip cookie recipe. This one sounds incredible!

  3. #
    Jessica @ A Kitchen Addiction — October 22, 2013 at 8:19 am

    Love the use of cream cheese in these! The texture looks perfect!

  4. #
    ashley - baker by nature — October 22, 2013 at 11:35 am

    I adore soft batch chocolate chip cookies! These would definitely have me feeling better in no time 😉

  5. #
    Deanna @ Marzipan — October 23, 2013 at 4:10 am

    I’m so intrigued by this recipe! I can tell it’s one of those I’m going to have to try soon!

  6. #
    arlene — October 23, 2013 at 6:50 pm

    These soft chocolate chip cookies were the best I have had in any recipe! The texture was outstanding , I guess with the cornstarch and cream cheese in the recipe. They were 10 times better then Toll House recipe! Thanks Tess So glad to be on your site! Everyone should try this recipe you won’t be sorry!

  7. #
    kenton @ Lemon & Olives — October 30, 2013 at 11:26 am

    cream cheese in cookie dough?! I never would have guessed. I’m sure it’s amazing and I will be trying it next time I bake some sweets :)

  8. #
    Averie @ Averie Cooks — October 30, 2013 at 12:20 pm

    I swear by cornstarch in cookies and it’s a must – have for me now in all choc chip cookies! I love softbatch-style cookies so much. Pinned!

  9. #
    Averie @ Averie Cooks — October 30, 2013 at 12:21 pm

    Oh and cream cheese too! Love the texture/flavor it adds!

  10. #
    Jadechop — March 1, 2014 at 8:23 pm

    hi ya, so far so good, just wanted to point out that there is no direction on the vanilla. Typically you add it after the eggs, so that is what I will do, but you may want to add that into the recipe directions, thanks!

    • #
      Tessa — March 5, 2014 at 8:54 am

      Thanks for pointing that out – I fixed it.

  11. #
    Kathy — March 4, 2014 at 4:44 pm

    Thank you, thank you, thank you. I have been trying to get my chocolate chip cookies to have a more cake like appearance and not fall flat like a pancake. I have read countless blogs, professional baking sites, cookbooks etc. and it was not until I read your blog about your experiments with CC cookies and the different consistencies achieved, that i had to try the “more brown sugar” over granulated sugar a whirl.

    I read your blog this morning on this subject and this afternoon I baked. I used my CC cookie recipe but change the sugar consistency to 75% brown sugar and 25% granulated sugar.

    BULLS EYE! Right on the money. My husband and I are now please as we stuff our faces with these pouches of heaven.

    Thank you. I am a fan and follower now!

    • #
      Tessa — March 5, 2014 at 8:50 am

      I’m so so so happy to hear that!!

  12. #
    Natty — March 7, 2014 at 4:53 pm

    There are so many ccc recipes out there, it’s so hard to choose! But I was so intrigued by your addition of cream cheese & cornstarch, so I just had to try it and I have no regrets! This is one of the best ccc recipes I’ve tried, my cookies usually turn out flat and I don’t know if it’s the 2 hr chill time or the cream cheese or the cornstarch but they look magazine ready and taste soooo good. Thank you thank you thank you for sharing! Cream cheese does make everything better 😛

  13. #
    Zahra — March 26, 2014 at 3:53 pm

    FANTASTIC reipe! Definitely a keeper. I didn’t chill the dough as per recipe, and only did half to test my first batch. What I love about these cookies is how they continue to stay soft even after cooling which is not the case with other cookie recipes I have tried. I also like how there isn’t a butter after taste in my mouth. Wonderful. Thank you for sharing.

  14. #
    Stephanie — April 1, 2014 at 9:41 pm

    Cannot wait to try these!! Can this recipe be cut in half?? I tried that recently with the Toll House and it did NOT work! My cookies were flat as a board.

    • #
      Tessa — April 1, 2014 at 10:13 pm

      I don’t see why not! Esp since there are two eggs, that makes it a little easier.

  15. #
    Bike Pretty — April 13, 2014 at 3:26 pm

    I made a half recipe of these and chilled the dough for about 12 hours before baking. I also used salted butter and organic unwashed sugar subbed in for the granulated sugar.

    My batch came out very slightly on the cakey side and the cookie part had a very mild flavor. The cookies remained nice and soft, even 12 hours after baking.

    I might try these again, but with baking soda as the only chemical leavener.

  16. #
    Liz — May 6, 2014 at 4:33 pm

    OMG!!!! After scouring the web for a good choc chip cookie recipe, and many failed attempts this is the best recipe ever! Simply amazing; however I did not have cream cheese but oh well. Definetly my go to recipe now. Thanks so much

  17. #
    Sandra Stull — September 2, 2014 at 1:57 pm

    I made these today and served them to my bridge group, No one could eat just one. They are everything you say they are. They are staying soft and are rich and wonderful. This is a keeper!!!!

    • #
      Tessa — September 3, 2014 at 3:40 pm

      That’s wonderful to hear!

  18. #
    Judie — October 8, 2014 at 10:37 am

    Wow! I’ve been searching for a better chocolate chip cookie recipe and I think I’ve found it! Thank you!! One tip – instead of chilling the dough and then scooping it (when it’s firm and harder to scoop), I lined a tray with parchment and used a #24 disher to scoop the just-made (and soft) dough into balls, placing them on the tray. I then popped that into the fridge to chill. Later, when it was time to bake, I simply transferred the chilled dough balls onto a baking sheet and popped them into the oven. The #24 disher is 2.67 Tbsp, so my cookies required a slightly longer baking time (12-13 minutes), and are a nice ample size (3.25″ in diameter). I am thrilled with this recipe!

  19. #
    Tiffany — November 21, 2014 at 2:18 pm

    So pleased with this recipe! We’ve been a strictly Tollhouse or “break-n-bake” house for so long, that I was itching to try something new. We LOVE them!! Thanks so much. I’ll definitely be making these again 😀

  20. #
    Kim Rice — December 5, 2014 at 8:36 am

    How many cookies (approx) does this recipe yield? I bake once a month for a homeless soup kitchen and was wondering how many batches I would need.
    Thank you, I can’t wait to try this recipe!


  21. #
    Caren — December 13, 2014 at 7:42 am

    After many years of tinkering with the recipe on my own, I finally found the perfect chocolate chip cookie recipe – thank you!!

  22. #
    sarah — January 9, 2015 at 9:43 pm

    I love all your posts..your experiments aree brilliant..learning alot…thanks for sharing..
    I wanted to ask if I can substitute the cream cheese with another ingredient? thankss 😀

  23. #
    Jen — January 12, 2015 at 8:27 pm

    The recipe calls for 1 1/2 sticks of unsalted butter. Is that 1/4 cup sticks or 1/2 sticks??

    • #
      Tessa — January 13, 2015 at 1:01 pm

      Not sure what you mean but 1 1/2 sticks = 6 ounces or 12 tablespoons.

  24. #
    Jen — January 13, 2015 at 2:41 pm

    Thank you! That answers my question… These cookies are our family’s favorite!!

  25. #
    Yapity — March 14, 2015 at 5:04 pm

    Can you PLEASE write and actual measurement for the butter instead of “1 and 1/2 sticks?” Some companies package their butter differently, and remember people from outside of the country might use the recipe too.

    Someone else suggested 6 ounces/12 tablespoons
    or about 0.75 cups.
    If I followed “1 and 1/2 stick” it’d be several cups

  26. #
    Laurel — July 28, 2015 at 1:59 pm

    Hi Tessa,
    These cookies turned out SO well! I had to make about 20 dozen (yah, TWENTY) cookies for an event, so instead of chilling then scooping, I scooped the dough out onto waxed paper and froze them a a few days in advance, then bagged them up to store until I was ready to bake.
    From frozen I baked them for 12-13 minutes.
    Straight from the oven on Sunday afternoon, these just tasted like a fabulous chocolate chip cookie with a little crispy edge (which is my favorite)–I didn’t really get that soft batch texture. But then I stored the few that were leftover and had one this morning.
    HOLY CHOCOLATE, that cookie was exactly what a soft batch cookie should be! I’m not sure my hubby will want me to make any other kind of chocolate chip cookies again!
    Thanks for developing such a great recipe!

    • #
      Tessa — July 29, 2015 at 7:27 am

      So happy to hear that Laurel!! Thank you for taking the time to leave such a wonderful comment :)

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