It’s branding season and as a guest/worker I always like to bring something to contribute for the meal. The items I bring vary with who’s branding we’re going to, sometimes it’s a side dish or main dish, but mostly I bring dessert. I have a sweet tooth and LOVE to bake! These are some of my favorite cookies! Baked up a quick batch this last weekend when we had a last minute invite to a friends branding… I didn’t make enough…. 6 dozen GONE in like 10 minutes, and that was with the adults fighting the kids for them!

Supper Soft Batch Chocolate Chip Cookies!

Delectable, insane, buttery, rich, thick, soft-batch chocolate chip cookies are pure “heaven”. You won’t want to miss out on these!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 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)


  1. Preheat the oven to 350 and line a few trays with baking paper or spray with non-stick spray.
  2. In a metal bowl, place the butter inside the bowl and place in the preheating oven.
  3. 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.
  4. Once the butter has cooled, add both sugars and beat with a mixer until light and fluffy.
  5. Add the vanilla and eggs, beating between each addition just until mixed.
  6. Add the flour, baking soda and salt or sea salt and beat on a low speed, just until combined.
  7. **If needed, add more flour, a tablespoon at a time, until the dough comes together in a ball and not sticking to the sides of the bowl.
  8. Fold in the chocolate chips until just incorporated.
  9. 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.
  10. 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.
  11. Makes 1 dozen large or 2 dozen small cookies.
  12. Store cookies in air-tight container.

Recipe Notes

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.