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.