Soft Batch Chocolate Chip Cookies
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5.0
21 reviews
Excellent
Soft Batch Chocolate Chip Cookies
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How to Make Soft Batch Cookies with all the tips, tricks, and secret ingredients that will work for any recipe. Complete with a step-by-step video!
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Ingredients
- 1 1/2 cups (6.75 ounces) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cornstarch
- 1/2 teaspoon fine sea salt
- 6 tablespoons (3 ounces) unsalted butter, at room temperature
- 2 tablespoons (1 ounce) cream cheese, at room temperature
- 1/2 cup plus 2 tablespoons (4.4 ounces) packed brown sugar
- 1/4 cup (1.8 ounces) granulated sugar
- 1 teaspoon vanilla
- 1 large egg
- 1 cup (6 ounces) semi-sweet chocolate chips
Instructions
- In a medium bowl, combine the flour, baking soda, baking powder, cornstarch, and salt.
- In the bowl of an electric mixer, beat the butter, cream cheese, brown sugar, and granulated sugar until light and creamy, about 2 to 3 minutes. Add in the vanilla and the egg. On low speed, gradually beat in the flour mixture. Stir in the chocolate chips. Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or up to 72 hours.
- If needed, let the dough sit at room temperature just until it’s soft enough to scoop. Meanwhile, preheat the oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.
- Drop the dough by 2-tablespoon sized balls and onto the prepared baking sheets.
- Bake for 9 minutes, or until just light golden brown. Cool for 2 minutes before removing to wire racks to cool completely.
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User Reviews
Overall Rating
5.0
21 reviews
Excellent
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