Soft Batch Chocolate Chip Cookies
Soft Batch Chocolate Chip Cookies might be just the hor d'oeuvre you are searching for. One serving contains 133 calories, 2g of protein, and 6g of fat. For 15 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 48. This recipe from Handle the Heat requires cream cheese, granulated sugar, flour, and cornstarch. 2578 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 12%. Soft Batch Chocolate Chip Cookies, Soft Batch Chocolate Chip Cookies, and Soft Batch Style Chocolate Chip Cookies are very similar to this recipe.
Servings: 48
Ingredients:
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 cups packed brown sugar
2 teaspoons cornstarch
1/4 cup cream cheese, at room temperature
2 large eggs, at room temperature
2 3/4 cups (12.13 ounces) all-purpose flour
1/2 cup granulated sugar
1 teaspoon fine sea salt
2 cups semi sweet chocolate chips
1 1/2 sticks unsalted butter, at room temperature
1 1/2 teaspoons vanilla
Equipment:
baking paper
hand mixer
baking sheet
bowl
oven
plastic wrap
Cooking instruction summary:
Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper. In a medium bowl combine the flour, baking soda, baking powder, cornstarch, and salt.In the bowl of an electric mixer beat the butter, cream cheese, granulated sugar, and brown sugar until light and creamy, about 2 minutes. Add in the vanilla and the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in the chocolate chips. Wrap dough in plastic wrap and refrigerate for at least 2 hours but no more than 72 hours. Bring to room temperature just long enough for the dough to become soft enough to scoop.Divide dough into 2-tablespoon sized balls and drop onto prepared baking sheets. Bake for 10 minutes, or until light golden brown. Cool for 2 minutes before removing to wire racks to cool completely.
Step by step:
1. Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper. In a medium bowl combine the flour, baking soda, baking powder, cornstarch, and salt.In the bowl of an electric mixer beat the butter, cream cheese, granulated sugar, and brown sugar until light and creamy, about 2 minutes.
2. Add in the vanilla and the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in the chocolate chips. Wrap dough in plastic wrap and refrigerate for at least 2 hours but no more than 72 hours. Bring to room temperature just long enough for the dough to become soft enough to scoop.Divide dough into 2-tablespoon sized balls and drop onto prepared baking sheets.
3. Bake for 10 minutes, or until light golden brown. Cool for 2 minutes before removing to wire racks to cool completely.
Nutrition Information:
covered percent of daily need
