How To Make Soft Batch Cookies
Brimming with chocolate chips, these soft batch cookies are simply irresistible. They are rich, chewy, and perfect for those who like their cookies thick.
Preheat the oven to 350 degrees F and line a few trays with baking paper or spray with non-stick spray.
- In 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. Take out of the oven to cool.
- Once the butter has cooled, 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 low speed, just until combined.
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 (¼ cup for large, 1½ 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 to 12 minutes for large, or 8 to 9 minutes 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.
- Calcium: 20mg
- Calories: 469kcal
- Carbohydrates: 64g
- Cholesterol: 71mg
- Fat: 23g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 4g
- Polyunsaturated Fat: 1g
- Potassium: 55mg
- Protein: 4g
- Saturated Fat: 14g
- Sodium: 214mg
- Sugar: 42g
- Trans Fat: 1g
- Vitamin A: 448IU
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