Soft Batch Chocolate Chip Cookies by Todd Wilbur

Name: Soft Batch Chocolate Chip Cookies by Todd Wilbur
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb butter, softened; 2 eggs; 1 ½ cups granulated sugar; 1 ½ cups brown sugar (packed); 2 tablespoons molasses; 2 teaspoons vanilla extract; ⅓ cup water; 5 cups all-purpose flour; 1 teaspoon baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 1 (12 ounce) package semi-sweet chocolate chips

Servings: persons

1 lb butter, softened
2 eggs
1 ½ cups granulated sugar
1 ½ cups brown sugar (packed)
2 tablespoons molasses
2 teaspoons vanilla extract
⅓ cup water
5 cups all-purpose flour
1 teaspoon baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 (12 ounce) package semi-sweet chocolate chips

1
Preheat the oven to 375 degrees.
2
Cream butter, sugar and eggs in large bowl.
3
Add molasses, vanilla extract and water.
4
Mix thoroughly, scraping sides of bowl.
5
Mix flour, baking powder, baking soda and salt in gallon-size ziplock bag.
6
Using low speed, gradually add dry ingredients to creamed mixture, mixing thoroughly after each addition.
7
Stir in chocolate chips.
8
Roll into 1-inch balls; place 1 inch apart on ungreased baking sheet.
9
Bake 6 to 8 minutes or until light brown around edges.
10
(Pepperidge Farm Crispy Chesapeake Cookies and.
11
Pepperidge Farm Sausalito Cookies.
12
Simply follow the recipe for the Keebler Soft Batch cookie with these exceptions:.
13
1.
14
Omit the water and molasses.
15
Add 3 cups of chopped pecans.
16
(For the Sausalito cookie, substitute macadamia nuts.
17
).
18
2.
19
Bake at the same temperature, but for 10 to 11 minutes rather than 8 minutes.
20
This will make the cookies crispier.
21
).

2179

kcal

Calories

106

Fat

287

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 12 ingredients. The key ingredients include: 1 lb butter, softened, 2 eggs, 1 ½ cups granulated sugar, 1 ½ cups brown sugar (packed), and more.

Yes, Soft Batch Chocolate Chip Cookies by Todd Wilbur 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!