Soft Batch Chocolate Chip Cookies Recipe

Name: Soft Batch Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. (4 sticks) butter, softened; 2 eggs; 2 Tbsp. molasses; 2 tsp. vanilla extract; 1/3 c. water; 1 1/2 c. granulated sugar; 1 1/2 c. packed brown sugar; 1 tsp. baking powder; 1 1/2 tsp. baking soda; 1 tsp. salt; 5 c. all-purpose flour; 1 1/2 (12 oz.) pkg. semi-sweet chocolate chips

Servings: persons

1 lb. (4 sticks) butter, softened
2 eggs
2 Tbsp. molasses
2 tsp. vanilla extract
1/3 c. water
1 1/2 c. granulated sugar
1 1/2 c. packed brown sugar
1 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
5 c. all-purpose flour
1 1/2 (12 oz.) pkg. semi-sweet chocolate chips

1
Preheat oven to 375u00b0.
2
Cream butter, eggs, molasses, vanilla and water in a medium size bowl.
3
In a large bowl, sift together the sugar, baking powder, baking soda, salt and flour.
4
Combine the moist mixture with the dry mixture.
5
Add the chocolate chips. Shape the dough into 1 inch balls, and place them 1 inch apart on an ungreased cookie sheet.
6
Bake for 8 minutes or until light brown around edges.
7
Yields 4 dozen.

2880

kcal

Calories

111

Fat

431

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 lb. (4 sticks) butter, softened, 2 eggs, 2 Tbsp. molasses, 2 tsp. vanilla extract, and more.

Yes, Soft Batch Chocolate Chip Cookies 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.

Soft Batch Chocolate Chip Cookies

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