Soft Batch Chocolate Chip Cookies
User Reviews
5
Soft Batch Chocolate Chip Cookies
Description
This recipe for Soft Batch Chocolate Chip Cookies combines all-purpose flour with leavening agents and cornstarch to create a delicate crumb. Butter and cream cheese are creamed with brown and granulated sugars until light and creamy, then combined with egg and vanilla for flavor. Gradually mixing in the flour mixture and folding in chocolate chips completes the dough, which is refrigerated for at least 2 hours to firm up and improve texture.
Before baking at 350°F, dough balls are dropped by two tablespoons onto prepared baking sheets. Baking for about 9 minutes yields cookies that are just lightly golden around the edges while remaining soft inside. Cooling briefly on the pan and then moving to wire racks completes the process, preserving the tender texture typical of soft batch cookies.
The balance of sugars and inclusion of cream cheese helps keep the cookies moist and tender, while the cornstarch contributes to their softness. This cookie is suitable as a treat with a tender bite and rich chocolate presence from the semi-sweet chips.
Ingredients
- 1 1/2 cups all-purpose flour 6.75 ounces
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cornstarch
- 1/2 teaspoon salt fine sea salt
- 6 tablespoons butter unsalted, at room temperature, (3 ounces
- 2 tablespoons cream cheese at room temperature, (1 ounce
- 1/2 cup brown sugar packed, plus 2 tablespoons (4.4 ounces
- 1/4 cup granulated sugar 1.8 ounces
- 1 teaspoon vanilla
- 1 egg large
- 1 cup semi-sweet chocolate chips 6 ounces
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.
User Reviews
Overall Rating
5
You'll Also Love
