Soft Batch Chocolate Chip Cookies Recipe
Who doesn’t love a good chocolate chip cookie? But we’re not just talking any cookie—this is about soft batch chocolate chip cookies. These cookies are perfectly chewy, tender, and packed with gooey chocolate chips. They stay soft for days, making them the ultimate treat for cookie lovers.
History of Chocolate Chip Cookies
Chocolate chip cookies were invented by accident in the 1930s by Ruth Wakefield, who ran the Toll House Inn in Massachusetts. She added chopped chocolate to her cookies, expecting it to melt, but the chunks held their shape, creating the first chocolate chip cookies. These cookies have since become a staple in American households and worldwide.
Key Ingredients for Soft Batch Chocolate Chip Cookies
Flour
- All-Purpose Flour: Provides the structure for the cookies. Measure correctly for best results.
Sugars
- Granulated Sugar: Adds sweetness and helps create a crispy edge.
- Brown Sugar: Adds moisture and a deeper flavor, contributing to the chewiness.
Butter
- Unsalted Butter: Adds richness and flavor. Using unsalted butter allows you to control the salt content.
Eggs
- Large Eggs: Bind the ingredients together and add moisture.
Chocolate Chips
- Semi-Sweet Chocolate Chips: Classic choice for chocolate chip cookies, but feel free to mix in dark or milk chocolate chips.
Leavening Agents
- Baking Soda: Helps the cookies rise and spread.
- Salt: Enhances the flavor.
Essential Baking Tools
- Mixing Bowls: Various sizes for mixing the dough.
- Electric Mixer: Stand or hand mixer for creaming butter and sugar.
- Baking Sheets: For baking the cookies.
- Parchment Paper or Silicone Baking Mat: Prevents sticking and ensures even baking.
- Cookie Scoop: For uniform cookie sizes.
Preparing the Ingredients
- Measure the Flour: Spoon and level the flour to avoid compacting it.
- Soften the Butter: Let the butter sit at room temperature until soft but not melted.
- Chop the Chocolate: If using a chocolate bar instead of chips, chop it into small pieces.
Mixing the Dough
- Cream Butter and Sugars: In a large mixing bowl, beat 1 cup of unsalted butter with 3/4 cup granulated sugar and 3/4 cup brown sugar until light and fluffy.
- Add Eggs and Vanilla: Mix in 2 large eggs and 2 teaspoons of vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in Chocolate Chips: Fold in 2 cups of semi-sweet chocolate chips.
Shaping the Cookies
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Scoop the Dough: Use a cookie scoop or tablespoon to drop dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart.
Baking the Cookies
- Bake: Bake the cookies for 10-12 minutes or until the edges are lightly golden but the centers are still soft.
- Cool on Baking Sheet: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cooling and Storing the Cookies
- Cool Completely: Allow the cookies to cool completely on a wire rack to set.
- Store: Store in an airtight container at room temperature for up to a week. To keep them extra soft, place a slice of bread in the container.
Tips for Perfect Soft Batch Cookies
- Don’t Overmix: Overmixing the dough can make the cookies tough.
- Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking.
- Underbake Slightly: Slightly underbaking ensures the centers stay soft and chewy.
Variations and Add-ins
- Nuts: Add chopped walnuts or pecans for extra crunch.
- Different Chocolates: Use a mix of white, dark, and milk chocolate chips.
- Toffee Bits: Add toffee bits for a caramel-like flavor.
Common Mistakes to Avoid
- Using Cold Butter: Butter should be softened for even mixing.
- Overbaking: Cookies continue to cook on the baking sheet after being removed from the oven.
- Skipping the Chill: Chilling the dough helps control spread and enhances flavor.
Nutritional Information
Each soft batch chocolate chip cookie (based on a standard size) has approximately:
- Calories: 150
- Fat: 8g
- Carbohydrates: 20g
- Protein: 2g
- Sugar: 12g
Conclusion
Soft batch chocolate chip cookies are the perfect treat for any occasion. With their tender, chewy texture and rich, chocolatey flavor, they are sure to become a favorite in your household. By following this detailed recipe, you’ll be able to bake the perfect batch every time.
FAQs
1. Can I freeze the cookie dough? Yes, you can freeze the cookie dough. Scoop it into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
2. What makes cookies soft and chewy? The combination of brown sugar, eggs, and the right amount of baking time helps achieve a soft and chewy texture.
3. Can I use margarine instead of butter? Butter is preferred for its flavor, but margarine can be used as a substitute. Note that it may affect the texture slightly.
4. How can I make my cookies thicker? Chilling the dough before baking and ensuring you don’t overmix the dough will help produce thicker cookies.
5. Why are my cookies flat? Flat cookies can result from using warm butter, not enough flour, or not chilling the dough. Make sure to follow the recipe precisely for the best results.
Source: thebakingchocolatess.com
Soft Batch Chocolate Chip Cookies Recipe
Who doesn't love a good chocolate chip cookie? But we're not just talking any cookie—this is about soft batch chocolate chip cookies. These cookies are perfectly chewy, tender, and packed with gooey chocolate chips. They stay soft for days, making them the ultimate treat for cookie lovers.
- 14 tablespoons unsalted butter softened
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour + a few extra tablespoons (see ** in directions below–I used 2 extra tablespoons)
- 1 teaspoon baking soda
- ½ teaspoon salt or sea salt
- 3 cups chocolate chips (any variation of chocolate chips or chocolate chunks)
- Preheat the oven to 350 and line a few trays with baking paper or spray with non-stick spray.
- 2 ways to partially melt better. Place in microwave and partially melt halfway (watch to not melt completely) or use a a metal bowl, place the butter inside the bowl and place in the preheating oven. Leave it just for a few minutes, until the butter starts to melt around the outside (approx 1/2 of the butter melted). Take out of oven to cool.
- Once the butter has cooled down, add both sugars and beat with a mixer until light and fluffy.
- Add the vanilla and eggs, beating between each addition just until mixed.
- Add the flour, baking soda and salt or sea salt and beat on a low speed, just until combined. If you find that the dough is wet, you probably need a little more flour.
- **If needed, add more flour, a tablespoon at a time, until the dough starts coming together to start forming a ball and not sticking to the sides of the bowl as much.
- Fold in the chocolate chips until just incorporated.
- Use an ice cream or cookie scoop (1/4 cup for large, 1.5 tablespoons for medium) and drop the dough onto the prepared baking sheets, allowing room for spreading. Pat down cookies just a little and press additional chocolate chips on top of cookie dough if desired.
- Bake one tray of cookies at a time, for 10-12 minutes for large, 8-9 for small. Don't over-bake and allow to cool on wire rack.
- Makes 1 dozen large or 2 dozen small cookies.
- Store cookies in air-tight container.