Soft Batch Chocolate Chip Cookies
User Reviews
3.7
Soft Batch Chocolate Chip Cookies
Description
Soft Batch Chocolate Chip Cookies combine butter, white and brown sugar, egg, and vanilla in a creamed mixture providing moisture and sweetness. Baking soda acts as a leavening agent to give a light texture, while the flour provides structure without over-densifying the dough. Chocolate chips folded in and additionally pressed onto the tops ensure both melted interior chips and an attractive top layer of chocolate.
Baking at conventional oven temperature, the cookies are removed when still pale and puffy, avoiding an overcooked, crunchy texture. Their softness is notable once cooled, providing a tender bite typical of soft batch cookies. Cookie size affects baking time, with the recipe offering guidance on adjusting accordingly.
Uniform cookie size using a scoop helps ensure even baking, and an oven thermometer can help maintain accurate temperature for best results. The recipe’s detailed instructions emphasize gentle mixing and avoiding overwork to maintain softness and fluffiness.
Ingredients
- 1/2 cup butter
- 1/2 cup white sugar
- 1/4 cup brown sugar packed
- 1 large egg
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
- 1 cup chocolate chips plus more for popping into the tops of the cookies before baking
Instructions
- Preheat the oven to 350F.
- Cut the butter into tablespoon pieces and put in a large microwave safe mixing bowl. Microwave for about 3-40 seconds until it's mostly but not completely melted.
- Beat in the two sugars until light and fluffy, a couple of minutes.
- Blend in the egg and vanilla, and then the baking soda and salt. With your mixer on low, blend in the flour. When the flour is almost incorporated, go ahead and add the chocolate chips. Switch to a silicone spoonula and continue to fold everything together just until evenly mixed. Don't over mix your cookie batter, but do make sure everything is blended in.
- I use a 1 7/8 cookie scoop to scoop up the dough, and then roll it in my hands to make a round ball. You should have enough dough for about 12-14 cookies. If yours are smaller or larger, adjust the baking time accordingly. Note: I like to pop in a few extra chips on the top side of my balls of dough. This gives the baked cookies that chock full of chips look.
- Place on an un-greased cookie sheet, about 3 inches apart. Don't crowd your pan, it's better to bake your cookies in batches.
- Bake for 11 minutes. The cookies will be puffy and pale, with just a few cracks starting to be visible along the edges. I like to sharply rap the baking sheet on a hard surface immediately after it comes out of the oven. This deflates the puffed cookies a bit.
- Let cool on the pan a few minutes and then move to a rack. Dig in while they are warm, or wait for them to cool, you're the boss!
Notes
- Measure flour by fluffing, scooping, and leveling to avoid dense cookies.
- A cookie scoop ensures consistent size for even baking and timing accuracy.
- Use an oven thermometer to maintain precise baking temperature and prevent overcooking.
- Add extra chocolate chips on top of dough balls before baking for a visibly chocolatey finish.
- Remove cookies when they look pale and puffy to preserve the soft texture; avoid browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 163mg | 7% |
| Potassium | 75mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 21g | 42% |
| Vitamin A | 259IU | 5% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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