Softbatch Chocolate Chip Cookies

Softbatch Chocolate Chip Cookies requires roughly 1 hour and 25 minutes from start to finish. For 30 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 24. One serving contains 249 calories, 3g of protein, and 11g of fat. Head to the store and pick up salt, baking soda, vanillan extract, and a few other things to make it today. 1012 people have tried and liked this recipe. It is brought to you by Life Made Simple. Overall, this recipe earns a not so awesome spoonacular score of 11%. If you like this recipe, take a look at these similar recipes: Softbatch Cream Cheese Chocolate Chip Cookies, Orange Creamsicle White Chocolate Chip Softbatch Cookies, and Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies.

Servings: 24

Preparation duration: 75 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees. Line baking sheets with parchment paper or Silpat Mats, set aside. In the bowl of a stand mixer, cream butter, cream cheese, sugars and vanilla, until light and fluffy. Add eggs, mix until incorporated. In a medium size mixing bowl, whisk or sift together flour, baking soda, cornstarch and salt. With mixing speed on low, gradually add dry ingredients, mixing until no flour pockets remain. Remove bowl from stand and fold in chocolate chips. Place in the refrigerator to chill overnight or bake immediately. Using a standard size cookie scoop, place balls of dough onto prepared sheets. Place in oven and bake for 10 minutes or until the edges are lightly golden in color. Be careful not to overbake. These cookies should look very soft and almost underdone when removing from the oven (they will harden as the cool). Allow the cookies to cool on the sheet for 3 minutes before transferring to a wire rack to cool completely.

 

Step by step:

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or Silpat Mats, set aside.

2. In the bowl of a stand mixer, cream butter, cream cheese, sugars and vanilla, until light and fluffy.

3. Add eggs, mix until incorporated.

4. In a medium size mixing bowl, whisk or sift together flour, baking soda, cornstarch and salt. With mixing speed on low, gradually add dry ingredients, mixing until no flour pockets remain.

5. Remove bowl from stand and fold in chocolate chips.

6. Place in the refrigerator to chill overnight or bake immediately.

7. Using a standard size cookie scoop, place balls of dough onto prepared sheets.

8. Place in oven and bake for 10 minutes or until the edges are lightly golden in color. Be careful not to overbake. These cookies should look very soft and almost underdone when removing from the oven (they will harden as the cool). Allow the cookies to cool on the sheet for 3 minutes before transferring to a wire rack to cool completely.

Nutrition Information:

covered percent of daily need