Description
These wholesome Soft Batch Cookies are crafted with raw cane sugar and a unique butter melting technique to ensure a thick, pillowy texture. Loaded with a mix of chocolate chips and hand-chopped chunks, they offer a rustic, indulgent treat that stays soft for days.
Ingredients
- 8 tablespoons salted butter, melted
- 1/2 cup raw cane sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon real vanilla extract
- 1 large farm-fresh egg
- 1 1/2 cups all-purpose flour (approx. 6.75 ounces)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt, plus a pinch
- 3/4 cup chocolate chips and chunks mix
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a heavy baking sheet with parchment paper.
- Microwave the salted butter for about 40 seconds until it is almost entirely liquid but not bubbling or hot.
- Using a stand mixer or electric beaters, cream together the melted butter, raw cane sugar, and light brown sugar until well combined.
- Add the vanilla extract and egg, beating on low speed for only 10 to 15 seconds until just incorporated.
- Add the flour, baking soda, and salt, mixing until large crumbles form; then use your hands to press the dough into a single large ball.
- Fold in the chocolate chips and chunks by hand, then roll the dough into 12 large balls and place them on the prepared baking sheet.
- Bake for 9 to 11 minutes until the cookies look puffy and dry on top with pale centers.
- Allow the cookies to cool on the hot baking pan for at least 30 minutes to set their soft, dense texture.
Notes
To ensure the perfect soft texture, avoid over-mixing the dough once the egg and dry ingredients are added. For a bakery-style look, press a few extra chocolate chunks onto the tops of the dough balls immediately before sliding them into the oven to create those beautiful pools of melted chocolate.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American