As I grew up, I ate a lot of grocery store cookies and junk. Stuff that makes me shudder to think of now–those cinnamon rolls with spackle for frosting, and those cheap frozen pizzas with cardboard crusts and pseudo-pepperoni bits.
But there was some good stuff to be found, too… like Keebler Soft Batch Cookies. As I grew older, Soft Batches became the clear chocolate chip cookie preference for both me and my brother. Chips Ahoy were too crunchy (though they did come out with a soft version in recent years). Soft Batch is well… soft. Chewy. The texture is amazing.
Want to duplicate them at home? Want to know the secret? Corn starch. That’s right. It’s the miracle ingredient.
I’ve made this recipe a bunch of times, doubled it from the original, and added a few tweaks. Don’t limit yourself to chocolate chips. Add in whatever you want (chopped candy, chopped Oreos or other cookies, M&Ms, whatever–just don’t go over that 3 cup limit or you’ll have problems with structural integrity.
Structural integrity is very important. Chocolate chip cookies are serious business.
*One more note. This dough is great to make and freeze. You can freeze it in a large lump, wrapped in wax paper or parchment and kept in a freezer bag, or shaped into tablespoon-sized balls (freeze them on a cookie sheet and then bag them). If they’re shaped, you can take them straight from the freezer to the oven. Just add a few minutes to the cooking time.
Recipe modified from Picky Palate.
Bready or Not: Soft Batch-Style Chocolate Chip Cookies
- 2 sticks (1 cup) unsalted butter, room temperature
- 1.5 cups packed brown sugar
- 1/2 cup white sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups flour
- 4 teaspoons cornstarch
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 3 cups chocolate chips (or other filler)
- extra sea salt or turbinado sugar, to sprinkle on top
Cream butter and sugars together until light and fluffy, which takes several minutes in a mixer. Add eggs and vanilla. Next slowly mix in flour, cornstarch, baking soda, salt, and the chocolate chips.
You can make them straight away, but texture is thicker if the dough is chilled for several hours or overnight. Cover with plastic wrap if it will be in for a while.
Preheat oven to 350-degrees. Scoop the dough onto parchment or silpat-lined cookie sheet. Sprinkle with a little extra salt or turbinado sugar, if desired. Bake for 10-13 minutes, watching for desired coloration. Let them cool on cookie sheet for 10 minutes before transferring to rack.
OM NOM NOM.