Soft Batch Chocolate Chip Cookies By the Dozen

Name: Soft Batch Chocolate Chip Cookies By the Dozen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup flour, unbleached all-purpose; 2 teaspoons flour, unbleached all-purpose; 1/4 teaspoon baking soda; 1 pinch salt; 1/4 cup butter unsalted, softened; 1 teaspoon butter unsalted, softened; 1/4 cup sugar granulated; 1/4 cup brown sugar packed; 1 large egg yolks; 1 teaspoon vanilla extract; 1/4 teaspoon water; 1/2 cup chocolate (semi-sweet) semi-sweet chips; 3 tablespoons chocolate (semi-sweet) semi-sweet chips

Servings: persons

3/4 cup flour, unbleached all-purpose
2 teaspoons flour, unbleached all-purpose
1/4 teaspoon baking soda
1 pinch salt
1/4 cup butter unsalted, softened
1 teaspoon butter unsalted, softened
1/4 cup sugar granulated
1/4 cup brown sugar packed
1 large egg yolks
1 teaspoon vanilla extract
1/4 teaspoon water
1/2 cup chocolate (semi-sweet) semi-sweet chips
3 tablespoons chocolate (semi-sweet) semi-sweet chips

1
Preheat oven to 400F (200C).
2
Make sure the oven rack is in the highest position.
3
Combine the flour, baking soda and salt in a bowl and set aside.
4
With mixer on low speed, combine the butter with white and brown sugars, egg yolk, vanilla extract and water.
5
Increase the speed to high and beat until thoroughly mixed and light.
6
With a spoon, combine the creamed mixture with the dry ingredients.
7
The batter may appear crumbly, but it will come together.
8
Stir in the chocolate chips.
9
Using a heaping tablespoon as a guide, make 13 evenly sized balls and place 2 inches apart onto a cookie sheet.
10
Put the cookie sheet in the oven and immediately decrease the temperature to 350F (180C).
11
Bake for 5 minutes, then reverse the pan so that the back cookies are now in the front.
12
Increase the temperature to 375F (190C).
13
Bake for 4 to 5 minutes longer; the cookies will appear golden brown with small pale centers.
14
Cookies will complete cooking as they cool on the pan.
15
This technique produces chewier cookies.
16
Cool the cookies on the pan for 2 minutes; remove to a rack to cool completely.

567

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 13 ingredients. The key ingredients include: 3/4 cup flour, unbleached all-purpose, 2 teaspoons flour, unbleached all-purpose, 1/4 teaspoon baking soda, 1 pinch salt, and more.

Yes, Soft Batch Chocolate Chip Cookies By the Dozen 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!

Soft Batch Chocolate Chip Cookies By the Dozen

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions