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All of these soft batch tips come from my new cookbook, 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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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.
Made these last night and they were mind-blowing, thank you! I’ve struggled for years to get the right chew and consistency and I think we’ve hit the sweet spot here. The cream cheese works! The only variation I made was leaving them in the oven for an extra 3-4 minutes. They didn’t look quite cooked enough for me at 9 mins. (I chilled the dough overnight, and then again for 30mins after forming the ‘cookie towers’.) I also added 72% dark-chocolate chunks and morsels instead of semi-sweet. I brought them to work and they are now dust in the wind. Yumsational.
I want to change my peanut butter cookie recipe, suggestions?
Just wondering. in your tips above you recommend baking at 325F but in the recipe below you instruct to preheat to 350F. Is there a reason for that? I just make this exact recipe and it turned out amazing but it made me wonder what will happen if I bake at 325F next time.
First time I made these they turned out as if I had put too much flour, paying notice to your cookie guide. I tried again last night leaving about a fourth to a half cup of the flour mixture out and they turned out way better. Now I’m curious and have to try again to see if it was really the flour or if I messed something up the first time!
I’m 72 and love to cook–but I am a horrible baker–I have great feel for preparing most foods except baking–I’m fairly new at it so that may be the problem—-:)-I have been trying to make soft cookies for years and have never been able–Your recipe sounds great-The cream cheese, cornstarch and brown sugar may be the key–also refrigerating for awhile–thanks for the great tips–You are a very beautiful lady inside and out!!!–Rick
My family LOVES this sift batch recipe. I don’t use anything else for “chip” cookies. But how exactly do I change the sugar to brown sugar ratios for any of my recipes that I want to be soft batch. Specifically chocolate peanut butter chip.
Thank
Hey huge fan! I’m a younger baker and my cookies don’t seem to spread out as they should. Sometimes I don’t put as much flour in and they end up being to crispy and not chewy. Any tips???? Thanks
Soft and chewy cookies are my favorite! Love these tips and the video! Can’t wait to try making these! They look perfect!
Asked for an cookbook months ago and never received! Great recipes!
Tessa, you e-cookbook is just the best. It is GORGEOUS and full of great tips. I am enjoying a lot what I’ve read so far. Thanks so much for creating such a helpful e-book 😉
Great post and video tutorial! I’ve had plenty of cookie fails, I will try adding cornstarch and cream cheese to make my cookies nice and chewy. Have to try this recipe out soon.
These are great tips, I love soft chewy cookies!