Soft Batch Chocolate Chip Cookies
Try this Soft Batch Chocolate Chip Cookies recipe, or contribute your own.
Try this Soft Batch Chocolate Chip Cookies recipe, or contribute your own.
- 1 tsp. baking soda
- 1 large egg (room temperature)
- 1 tsp. kosher salt
- 1/4 cup (30g) confectioners sugar
- 1/2 cup (113g 1 stick) unsalted butter (room temperature but not melted)
- 1/4 cup (2 oz.) cream cheese (room temperature)
- 3/4 cup (150g) light brown sugar (packed)
- 1 tbsp. mccormick vanilla extract
- 2 1/4 cup (281g) all-purpose flour
- 2 tsp. cornstarch
- 1 cup (6 oz, 170g) semi-sweet chocolate chunks
- 1 cup (6 oz 170g) white chocolate morsels (chips)
- Carbohydrate 0.128503333138624 g
- Cholesterol 24.4025 mg
- Fat 9.20605166666656 g
- Fiber 0.00119999996629086 g
- Protein 0.096821666666112 g
- Saturated Fat 5.83027999999998 g
- Serving Size 1 1 cookie (12g)
- Sodium 125.850479999981 mg
- Sugar 0.127303333172333 g
- Trans Fat 0.644453 g
- Calories 82 calories
Step-by-step
- Preheat oven to 350°F. Prepare three pans with parchment paper.
- In the bowl of a stand mixer with paddle attachment (you can also use a hand-held mixer) add butter, cream cheese, brown sugar and confectioners sugar. Beat on high for 2-3 minutes or until ingredients are fully combined. Scrape down sides of bowl as needed.
- With mixer on lowest speed, add in egg and vanilla and blend for about 1 minute.
- Add in flour, cornstarch, baking soda, and salt and then turn mixer on low and mix for about 1 minute, or until ingredients are fully incorporated.
- Add in semi-sweet chocolate chunks and white chocolate morsels and mix by hand until combined.
- Using a 3-tablespoon cookie scoop, scoop batter out onto cookie sheet. I fit 8 cookies on two sheets then 4 cookies on the final prepared cookie sheet. (20 total cookies)
- Using your hand or the bottom of a kitchen glass, press the cookie dough down so that it not rounded on top. (PRO TIP: add extra morsels on top for a beautiful cookie presentation!)
- Bake for 8-10 minutes. Cookies are better when slightly underdone and just barely brown on the edges. Keep a close eye that they do not get dark brown.
- Allow cookies to cool for 5-10 minutes before moving to cooling rack.
Overmixing the dough at the flour stage is why most batches turn out tough instead of tender. Incorporation requires stopping the mixer the exact moment white streaks disappear into the batter. Folding heavy mix-ins like chocolate chunks by hand preserves both the crumb structure and the intended soft-baked texture.
Evaluating doneness demands watching the perimeter rather than the clock. Edges should show the faintest hint of golden coloration while the centers remain completely pale and soft to the touch. Pulling them from the 350°F oven at eight minutes prevents residual heat from overcooking the interior.
Cooling requires leaving the mounds undisturbed on the parchment for ten minutes. Moving them too early causes the structure to collapse entirely before the fats reset. Transferring them prematurely to a wire rack introduces structural tears along the softened base.
Pairing these rich sweets with unsweetened black coffee cuts through the heavy concentration of sugars and fats. Cold whole milk works equally well by coating the palate between dense bites of semi-sweet and white chocolate.
