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.
My Secret to Perfectly Soft Batch Chocolate Chip Cookies
As a busy mom of three, finding time for anything other than work and family feels like a luxury. But baking? Baking is my sanctuary. It’s my way to unwind, to connect with something creative and comforting. And nothing screams comfort quite like a warm, gooey, perfectly soft batch of chocolate chip cookies. This recipe isn’t just about following instructions; it’s about creating a little slice of happiness in a sometimes chaotic world. The aroma alone is enough to melt away the stress of a long day. This recipe is my go-to for everything from school bake sales (which, let's be honest, I often end up sneaking a few cookies from before they even reach their destination!) to impromptu family gatherings and just because moments.
What sets these cookies apart? It's not just the perfect blend of semi-sweet and white chocolate, though that certainly adds to the delightful experience. It's the careful balance of ingredients, the attention to detail in the mixing process, and that crucial 'slightly underbaked' moment when you pull them from the oven. That perfect edge of slightly soft dough makes all the difference, ensuring a melt-in-your-mouth experience. It’s the little things, like pressing down the dough before baking, that elevate this recipe from average to extraordinary.
The Magic of Cream Cheese: One of my favorite tricks is adding cream cheese to the batter. This little addition is what truly creates that uniquely soft texture. It adds richness and moisture, ensuring those cookies stay wonderfully soft even after they've cooled. I've experimented with other cookie recipes, and I can honestly say that nothing compares to the tender crumb this recipe delivers.
Beyond the Recipe: Baking isn't just about following a list of instructions; it's about the memories you create along the way. I often find myself reminiscing about baking with my own mother, her patient guidance and the sweet aroma of vanilla and chocolate filling our kitchen. Now, I cherish those same moments with my own children, watching their eyes light up as they help measure ingredients and eagerly anticipate the taste of warm cookies. The little hands mixing the dough and the excitement in their eyes... that's the real magic of baking.
So, try out this recipe. Let it transport you back to simpler times, to the joy of creating something delicious and sharing it with loved ones. This isn’t just a cookie recipe; it’s a recipe for happiness, a sweet moment of peace in a busy life. Whether you're a seasoned baker or a novice in the kitchen, I promise you won't regret taking the time to create these incredibly soft, irresistible chocolate chip cookies. I hope you enjoy them as much as my family does!
Tips and Variations:
- Experiment with chocolate: Feel free to swap out the chocolate types for your favorites. Dark chocolate, milk chocolate, or even chocolate chips with nuts would be delicious variations.
- Add-ins: Get creative! Dried cranberries, chopped nuts, or even a sprinkle of sea salt on top would complement the cookies perfectly.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days. Or, freeze them for longer storage. They're just as delicious frozen as they are fresh!
- Make it a family affair: Baking these cookies is a great activity to do with kids. It's a fun and engaging way to teach them basic cooking skills and create lasting memories.
