These Soft Batch Chocolate Chip Cookies are a family favorite and after making them, they’ll surely become one of yours too!
Alert the press, my husband has been baking! Yes, you heard me right, he made cookies from scratch!
In all the years I’ve known Kevin, the only thing I’ve seen him bake was brownies… from a box… one time… several years ago. While he loves to cook, he leaves the baking to me. Whenever he needs to bring sweets into work, he usually asks me to make something and I’m generally happy to oblige.
However, now that we have a baby and things are a little busier, it’s not quite as easy for him to say “Hey Hun! I need cookies for work tomorrow!” Not that he’s ever done that before… Anyway, when he needed something for his work bake-sale, he decided to try his hand at these soft batch cookies I made a few weeks prior.
It was so funny to watch him meticulously measure out all of the ingredients because it was so far away from his add a pinch of this or a spoonful of that cooking style. Besides a small incident of spilling granulated sugar all over the kitchen floor… he did a great job! He said the cookies went in a matter of minutes at his work bake sale – way to go honey!
I found these cookies after perusing around one of my favorite recipe sites, Averie Cooks. The recipe intrigued me because it used a pudding mix as one of the ingredients.
I’ve made many chocolate chip cookies over the years, but am always on the look out for THE one, the one that makes me stop looking any further and this might be it! Kevin actually said these were the “best homemade chocolate chip cookies he’s ever had!” I think that qualifies them to be saved in my go-to recipes folder, right?
I didn’t have a pudding mix on hand, so I used Averie’s suggested alternative, cornstarch. I’ve seen recipes which use cornstarch or pudding in order to keep the cookies soft and boy are they spot-on!
These cookies are soft and chewy without being cakey and they’re full of chocolatey goodness! This one is a keeper for sure and I can’t wait to try adapting it further to other types of cookies!
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 tsp. vanilla
- 2 cups flour
- 2 tsp. cornstarch
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 (12 ounce) bag semi-sweet chocolate chips, divided (I used the jumbo chips)
- In a large bowl (or standing mixer) cream together the butter, sugars, egg and vanilla scraping bowl occasionally
- While the butter mixture is creaming, combine the flour, cornstarch, baking soda and salt in a small bowl
- Slowly add the dry ingredients to the butter/sugar mixture and mix until combined
- Add in all of the chocolate chips, except ⅓ cup, and mix until they are evenly distributed throughout the batter
- Make dough balls, about 2 Tablespoon in size. I used 2 scoops from my 1 tablespoon cookie scoop to make them uniform in size. Put them on a cookie sheet, lined with parchment paper. I fit about 8-9 per sheet. Slightly flatten them down and add 3-4 chocolate chips (from the reserved ⅓ cup chips) on top to make they photo worthy.
- Refrigerate cookie dough for at least 2 hours
- When you're close to the 2 hour mark, pre-heat the oven to 350 degrees. Once the oven comes to temp, bake the cookies for 13-14 minutes. Be careful not to overtake them or they won't be the soft cookies you're hoping for.
- Take the cookies out of the oven and let them cool on the cookie sheets.