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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
While this recipe calls for baking at 350, you could also try lowering the baking temperature to 325 for a slightly underbaked, more pale cookie that will be much more soft and tender.
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Soft Batch Chocolate Chip Cookies
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
Instructions
- 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, 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.
- 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.
- Drop the dough by 2-tablespoon sized balls and onto the prepared baking sheets.
- Bake for 9 minutes, or until just light golden brown. Cool for 2 minutes before removing to wire racks to cool completely.
What if I want to double the serving size? Do I just double the recipe?
To double the Yield of 24 cookies, you’ll double the recipe exact 🙂 Let us know what you think of this recipe!
Absolutely delicious! Full of flavour, my go to cookie recipe!
I’m so happy to hear this, Grace! 🙂
The only recipe I use to make chocolate chip cookies! Yes, they are that fabulous. I’m curious about the nutrition facts~just to see how many I can eat lol
These look delicious! I will definetly give this a try sometime soon.
I have a different cookie recipe I wanted to make softer. If I add cream cheese, should I reduce the amount of butter?
I can’t say for sure as I only extensively tested this recipe. Good luck!
You didn’t have a raisen cookie recipe