Mock Batches (Soft Batch Cookie Copy Cat) Recipe

Name: Mock Batches (Soft Batch Cookie Copy Cat) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 1/2 ounces all purpose flour; 3/4 ounce cornstarch; 1/4 ounce powdered milk; 1 3/4 ounce milk chocolate, chopped; 2 ounces neutral flavored oil like safflower or peanut; 2 ounces dark corn syrup; 1 1/2 ounce brown sugar; 1/4 tsp baking soda; 1 egg yolk; 1/2 ounce vanilla extract; Orange gel paste food coloring (optional); 1 ounce semi-sweet mini chips, plus 24 extra for decorating

Servings: persons

5 1/2 ounces all purpose flour
3/4 ounce cornstarch
1/4 ounce powdered milk
1 3/4 ounce milk chocolate, chopped
2 ounces neutral flavored oil like safflower or peanut
2 ounces dark corn syrup
1 1/2 ounce brown sugar
1/4 tsp baking soda
1 egg yolk
1/2 ounce vanilla extract
Orange gel paste food coloring (optional)
1 ounce semi-sweet mini chips, plus 24 extra for decorating

1
Make and bake the cookies:
2
Preheat the oven to 350u00b0 and have two parchment lined cookie sheets at the ready.
3
Use a sieve to sift together the flour, cornstarch, and powdered milk. Set aside.
4
In a medium bowl melt the milk chocolate, either in a microwave or over a water bath, and stir until it has cooled to body temperature. It's important the chocolate is not hot before proceeding to the next step. Once the chocolate has cooled, use a rubber spatula to stir in the oil, corn syrup, brown sugar, baking soda, egg yolk and vanilla extract. If you wish to use dye for a Soft Batch color match, use a toothpick to add just a little to the dough & stir it in with the spatula.
5
Stir in the dry ingredients all at once with a spatula, fold in the mini-chips last (reserving 24 chips for garnish.)
6
Shape and bake the cookies:
7
Use a #60 ice cream scoop to divide the dough into about 24 equal portions. If you don't have a scoop, you can use a plain spoon-just take care, Soft Batch cookies are really quite small. If you'd like especially authentic cookies, roll each portion of dough between your hands and into a perfect sphere. The dough is soft, so its shape will relax slightly after you place it on the cookie sheet.
8
Place 12 on each cookie sheet, spaced evenly. Garnish each with one mini chip, placed somewhere off center.
9
Bake for approximately 6 minutes or until the dough has puffed but not fully set. You may need to experiment to find the perfect time, but the important part is to take them out of the oven when the edges appear fully baked, but the center still seems puffed and damp. Do not over bake.
10
Aging the cookies: Cool the cookies directly on the tray for 10 minutes, then transfer to an airtight container while still slightly warm. Place a sheet of parchment or wax paper between each layer, as the cookies will readily fuse together if touching. Close the lid of the container and age the cookies for at least 24 hours.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 1/2 ounces all purpose flour, 3/4 ounce cornstarch, 1/4 ounce powdered milk, 1 3/4 ounce milk chocolate, chopped, and more.

Yes, Mock Batches (Soft Batch Cookie Copy Cat) Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!