Soft Batch Chocolate Chip Cookies Recipe

on
 RECIPE

Soft Batch Chocolate Chip Cookies

Ready in 12-24 hours

Makes 16-18 cookies 


Ingredients

  • 9 TB. softened salted butter

  • 2 TB. milk powder (optional)*

  • ¼ c. (2 oz.) mascarpone, room temp. 

  • 150 g. (¾ c.) brown sugar

  • 50 g. (¼ c.) sugar

  • vanilla extract (2 tsp.)

  • 1 tsp. Kosher salt

  • 1 large egg

  • 270 g. (2 c.) all-purpose flour

  • 1 tsp. baking soda

  • 280 g. (1 ¾ c.) chocolate chips of your choice (I use half milk, half semi-sweet)

*The milk powder in this recipe is optional, along with the browning of the butter. Browning the butter with the added milk powder intensifies the flavor, lending a nutty, toasty depth to your cookies. 

Preparation

Making the Cookie Dough

  1. To prepare brown butter: in a small pot, combine 5 TB of the salted butter with 2 TB  milk powder.  Melt the butter and cook over medium heat until it begins to boil. 

  2. Stir the butter as it bubbles to prevent burning. After a few minutes, the butter will become fragrant and the milk solids will turn brown, indicating it’s ready. 

  3. Immediately remove from the heat to prevent burning and pour into a bowl to stop the cooking. Set aside to cool completely. 

  4. In a medium to large bowl, combine your flour and baking soda. Whisk together well and set aside. 

  5. In a separate, larger bowl, combine 4 TB. of the cooled brown butter, the remaining salted softened butter, the mascarpone and 1 large egg. Combine together with a rubber spatula or hand mixer. 

  6. Add the sugars, salt and vanilla extract. Combine until well incorporated and fluffy. 

  7. In 3 increments, add your flour and baking soda. Fold in with a spatula until just combined. 

  8. Fold in your chocolate chips. The dough should be soft, but firm enough to roll into balls with your hands. 

Chilling the Dough

  1. Scoop the cookie dough directly onto a baking sheet lined with parchment or a silpat. I typically use an ice cream scoop, but a ¼ cup measure will also work. Give the tops of the cookie dough a gentle press (don’t smash the cookie, just flatten out the tops a bit). 

  2. Cover the cookie dough and tray with plastic wrap and place in the fridge overnight or up to 12-24 hours. This will improve both the flavor and texture of the cookie. An aged cookie is well worth the wait, I promise. 

Baking the Cookies

  1. Preheat your oven to 375 F. 

  2. Bake the cookies or directly from the fridge for 10-11  minutes ( I find 10 is often the perfect amount of time). The cookies should not spread too far, and you should be able to fit 8 cookies on a sheet pan. 

  3. Allow the cookies to cool on the sheet pan for 10 minutes before removing with a spatula, as they will be very soft. 

  4. Sprinkle them with some flaky sea salt, and enjoy. 

These cookies will maintain their softness for up to a week. 


I hope y’all enjoy this cookie recipe. :) 

-Chanel 

Comments

Post a Comment