Welcome to day two of my Chocolate Chip Cookie Week! Today’s recipe is all about ultra tender Soft Batch Chocolate Chip Cookies. Scroll down to the recipe below to discover the two key ingredients to making soft chocolate chip cookies.
If you haven’t noticed, I love chocolate chip cookies. But sometimes I crave different textures. Sometimes I want them to be super soft, like these cookies, and other times I want them to be thin and crispy (stay tuned for that recipe later in the week). Don’t get me wrong, practically any chocolate chip cookie is a good cookie to me but every once in a while you have a texture craving that must be satisfied.
Which texture of cookies do you prefer? Does your family love soft batch?
Be sure to follow Handle the Heat on Facebook, I’m going to be sharing chocolate chip cookie recipes all week!
Taste: This cookie has big butterscotch flavor and the small amount of cream cheese in the dough adds an almost indiscernible tang that takes these cookies over the top.
Texture: Ultra soft and tender.
Ease: Super easy! This dough does require a minimum of 2 hours in the fridge so there is some patience involved.
Appearance: I have yet to meet an ugly chocolate chip cookie!
Pros: Perfect for when you’re craving that super soft texture in a cookie.
Would I make this again? 100% yes.
How to make Soft Batch Chocolate Chip Cookies
Yield: About 48 cookies
2 3/4 cups (12.13 ounces) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cornstarch
1 teaspoon fine sea salt
1 1/2 sticks unsalted butter, at room temperature
1/4 cup cream cheese, at room temperature
1 1/4 cups packed brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla
2 large eggs, at room temperature
2 cups semi sweet chocolate chips
Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.
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, granulated sugar, and brown sugar until light and creamy, about 2 minutes. Add in the vanilla and the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in the chocolate chips. Wrap dough in plastic wrap and refrigerate for at least 2 hours but no more than 72 hours. Bring to room temperature just long enough for the dough to become soft enough to scoop.
Divide dough into 2-tablespoon sized balls and drop onto prepared baking sheets.
Bake for 10 minutes, or until light golden brown. Cool for 2 minutes before removing to wire racks to cool completely.
Recipe by Tessa of Handle the Heat
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