These Soft Batch Chocolate Chunk Cookies may just win your heart as your new #1 favorite cookie!
I know I know, I’ve already advertised my Best Chocolate Chip Cookies as the BEST! (and believe me ~ it is!) That one is more of the classic style chococalte chip cookie, it is buttery, chewy and crispy all at once; whereas this one is straight up soft batch!
So for all you soft batch cookie lovers, this one is for you!
You will notice the ingredients are just about the same as any Toll House cookie recipe, but what is very different here – is the mix method.
The melting of the butter will give this cookie a soft-batch result.
I am in love with cardamom so I like to add it to my chocolate chip cookies, but you can leave it out if you don’t have it or don’t like it.
I just think it plays off of the chocolate really well and adds a secret layer to the taste.
I also love using real chocolate couverture for my chocolate chunks, but of course you may use chips or store bought chunks meant for cookies as well.
I get it from Candyland Crafts and they ship worldwide!
Try any combination of chips or nuts as you wish!
Milk Chocolate chips and raisins??
Dark Chocolate Chips and Cranberries!!
Butterscotch Chips and More Butterscotch Chips!
The possibilities are endless with this very versatile, very delicious cookie!
- Unsalted Butter 8 tablespoons (113g)
- Light Brown Sugar ½ cup (110g)
- Eggs large 1 (50g)
- Vanilla Extract 1½ teaspoons (7ml)
- All Purpose Flour 1¼ cups (157g)
- Baking Soda ½ teaspoon (2.5g)
- Salt ½ teaspoon
- Cardamom *optional ¼ teaspoon
- Chocolate Chunks 1 - 1½ cups
- In a small sauce pot melt the butter.
- Pour butter into a mixing bowl (or your Kitchen Aid fitted with the Paddle attachment) and add the brown sugar.
- Mix on low speed to incorporate and then increase speed to medium for about 2-3 minutes
- Combine the egg with the vanilla then add to the butter/sugar mixture on low speed.
- Sift together the baking soda, salt and flour then add to the batter all at once.
- Mix on low to combine well.
- Add the chocolate chunks and blend to combine
- Scoop the dough with a 1½ ounce cookie scoop onto parchment paper lined sheet pans spaced about 2" apart.
- Chill the dough for about 15 minutes in the freezer while you preheat preheat your oven to 350° F
- Bake cookies for 13-15 minutes or to your desired done-ness
Raw dough can be frozen for up to 2 months, simply thaw and bake as needed.
36 Comments
I love how you are sharing both versions on the same page. Makes learning vegan cooking so much easier. Thanks a million for some fantastic recipes.
Hi
Can I use cocoa here or any of ur cookie recipes by replacing half of d flour Wid cocoa to make choc version ?
Thanks
yes you can use cocoa in place of some flour
Finally the recipe I was looking for. Just made a batch of these and they are gone, gone, gone. Everyone here loves them, will make them tomorrow again. Thanks so much Gretchen and welcome to FLORIDA!
Is it okay to substitute coconut oil for the butter/buttery sticks? Im not sure since its state depends on the temperature. Hate to ruin a great recipe with a bad substitution.
yes you can! And here is why
Hi,
Just had a thought n want to clarify before trying to waste raw material by unnecessary trials.
As u said dat eggs cannot b replaced by flax eggs in basic cookie dough recipe, is it ok to use this or one more post of ur vegan version of cookies without any chips or nuts n mk it plain cookies.
Also one last qt.I hv hazelnut paste so in Wat qty do I use it to make hazelnut cookies?
Thanks.
Hey gretchen, i hope all is well in florida! Can i use cake flour here or will it raise like cake? I have all this cake flour and trying to put it to use and im tired of making cakes! Lol please help
You can use cake flour if you have nothing else Click here for more
Hi Gretchen.I used to make cookies like these from your old website with raisins soaked in coffee.Is this the same recipe?
Hmm, Im vaguely remember that recipe…Im thinking it was more like my triple Chocolate Cookie though. Thats in this eBook (BUT you can absolutely add raisins to this one)
I think you have an error in your recipe by weight. It says 2 cups of brown sugar is 220 grams. It didn’t look nearly enough to me.
In your ingredients section you give the weight of 1 cup of brown sugar as 215 grams.
thanks for pointing that out! I go with 1 cup= 210 I will update that in the ingredients! thankyou!
Question regarding the brown sugar, should I go with 2 cups of brown sugar??
This recipe states 2 cups of brown sugar- yes
Do your have small recipes??? Every recipe needs so many stuff.. I don’t have so many eggs or butter… do you have a smaller recipe?
you can cut any recipe in half with no problem
Gretchen, I just want to say thank you for all of your wonderful recipes. This cookie recipe is such a hit with my friends. I practically make a batch every other week! Love love love it!
Hi Gretchen,
Thanks for this wonderful recipe. I m very new to ur list, loved all your recipes whichever I found.
One lil question…. What to use to replace eggs as I don’t have flaxseed. Can I use milk n baking powder instead. Secondly is it necessary to use brown sugar as here in my town it’s not available.
Waiting for your reply. TIA.
HI Great! welcome ! If you can get EnerG egg replacer that is the best. Baking powder is not an egg replacement. and if you cant get the flax seeds, then chia seeds work the same way. You can use white sugar but it will not stay as soft of the brown sugar will. You can try just leaving out the egg altogether and replacing with same volume (weight ) of milk, let me know how it works
I’m craving Oatmeal Chocolate Chip cookies. Can I add 1/2 of quick oats and reduce the flour to 3/4 cups?
Thank you!!!
Use this recipe instead and add chocolate chips to it: Oatmeal Cookies
Hello Gretchen,
Thank you for all that you do, my family thinks I’m a master baker but what they don’t know is that you are the reason why!! You are a GENIUS, I LOVE YOU SO MUCH!!! I wanted to know if you can tell us where you purchase the chocolate bar you use for these cookies? I would really appreciate it111
HI Great thanks! I got a 10lb slab from Candyland Crafts, they ship worldwide. It’s Wilbur Brand real couverture
Hello Gretchen,
I am trying to find this block of chocolate that you use but the websites that you have given do not sell it in blocks. Is there another way to look for the block of chocolate to use?
-Thanks
CLICK HERE
But if you didn’t want to buy from them you can use any good eating chocolate bar like Ghirardelli or Lindt (even hersheys would be fine too!)
Hi Gretchen,
This recipe sounds amazing. lately my little kiddo’s have been requesting bar cookies – can this recipe be made into chocolate chip bar cookies by putting all of it in a 9 x 13 pan and than cut into bars instead of individual cookies? If yes, what adjustments are needed to make this recipe into bars?
Yes you can! Just be sure to use a parchment lining so you can get them out, but otherwise same temp and bake until its done (9X13 pan?? Id guess check them at 18minutes?)
Hi Gretchen. Can I substitute pastry flour for these cookies?
yes
The printed version of the recipe calls for 1/4 teaspoon salt and the video calls for 1/2 teaspoon salt. Which is correct?
thanks for bring that to my attention! Updating now (½tsp)
what scoop is a 2oz ?
click here
Hi Gretchen
if I substitute AP flour with bread flour in this recipe, will the cookies be even more softer?
Love you forever
No, the bread flour due to its higher protein content will absorb more moisture keeping the cookies softer, but it will be fine to use AP