How to Make Soft Batch Cookies

All of these soft batch tips come from my new eBook, The Ultimate Cookie Handbook. This is just a TEENY glimpse into all the tips, tricks, secrets, and info that’s loaded into this book. It has everything you need to customize, troubleshoot, and perfect your cookies. It even shows you how to create your very own recipes because everyone’s idea of perfect is different. I hope you’ll buy a copy for yourself!

The below video not only shows you step-by-step how to make soft batch cookies, but all the secret ingredients that can transform any recipe into a soft batch recipe. I also share a bunch of cookie baking tips you’re going to love. If you want more info on making soft batch cookies, continue watching and reading. The recipe for soft batch chocolate chip cookies is at the bottom of this post but remember these tips can be used with any drop cookie recipe.

Use more brown sugar

Brown sugar is hygroscopic, which means it takes in and retains moisture, more so than granulated sugar. Adding moisture to your cookie dough can help make it softer and chewier, and stay soft for longer.

Add in cornstarch

Cookies with cornstarch are ultra soft and often slightly gooey and paler in color. It can also aid in lift and height, as it is a thickening agent.

Add in cream cheese

Not only does cream cheese add richness and an incredible depth of flavor, but it also tenderizes the cookies so they’re super soft, even slightly chewy, without being cakey due to the fat content.

Use pastry or cake flour

Replace up to half of the all-purpose flour in any recipe with pastry or cake flour which has a lower protein content. This lower protein content means less gluten will develop, resulting in a more tender, delicate, and cakey texture.

Bake at 325°F

Lowering the baking temperature results in a slightly underbaked, more pale cookie that will be much more soft and tender.

5 from 3 votes

How to make

Soft Batch Chocolate Chip Cookies

Yield: 24 cookies

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

How to Make Soft Batch Cookies with all the tips, tricks, and secret ingredients that will work for any recipe. Complete with a step-by-step video!

Ingredients

• 1 1/2 cups (6.75 ounces) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cornstarch
• 1/2 teaspoon fine sea salt
• 6 tablespoons (3 ounces) unsalted butter, at room temperature
• 2 tablespoons (1 ounce) cream cheese, at room temperature
• 1/2 cup plus 2 tablespoons (4.4 ounces) packed brown sugar
• 1/4 cup (1.8 ounces) granulated sugar
• 1 teaspoon vanilla
• 1 large egg
• 1 cup (6 ounces) semi-sweet chocolate chips

Directions

1. In a medium bowl, combine the flour, baking soda, baking powder, cornstarch, and salt.
2. 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.
3. 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.
4. Drop the dough by 2-tablespoon sized balls and onto the prepared baking sheets.
5. Bake for 9 minutes, or until just light golden brown. Cool for 2 minutes before removing to wire racks to cool completely.

Course: Dessert

Cuisine: American

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe by Tessa Arias