Description
These ultra-tender soft batch cookies utilize slightly melted butter and a precise flour weight to create a pillowy, dense texture that stays fresh for days. Balanced with a blend of chocolate chips and chunks, they offer a nostalgic Southern-style treat that is both comforting and consistently delicious.
Ingredients
- 8 tablespoons salted butter, slightly melted
- Raw cane sugar
- Light brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 large egg
- 6.75 ounces all-purpose flour
- Baking soda
- Salt
- Chocolate chips and chunks
Instructions
- Preheat your oven to 350 degrees Fahrenheit and microwave the salted butter for approximately 40 seconds until nearly liquid.
- Using a mixer, cream the melted butter with the raw cane sugar and packed light brown sugar until the mixture is well-combined and creamy.
- Incorporate the vanilla extract and the egg on low speed, beating for only 10 to 15 seconds to avoid overworking the dough.
- Add the flour, baking soda, and salt, mixing until crumbles form; then use your hands to press the dough together and fold in the chocolate chips and chunks.
- Roll the dough into 12 large balls and bake on a cookie sheet for 9 to 11 minutes until the tops appear puffy and dry.
- Remove the cookies from the oven and let them rest on the hot baking pan for at least 30 minutes to allow them to set into their signature soft texture.
Notes
To ensure your cookies remain soft rather than stiff, it is vital to stop mixing as soon as the egg is incorporated and to pull them from the oven while they still look slightly under-baked. Measuring your flour by weight at 6.75 ounces is the most reliable way to achieve the perfect density, as volume measurements can vary significantly and lead to a drier cookie.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern American