Cooking, Baking & Cocktail Shaking

Soft Batch Triple Chocolate Cookies {a tutorial}

Because one can never have too many chocolate chip cookie recipes. 

One Bowl Chocolate Chip Cookies | www.themessybakerblog.com

What do you think of when you think of the perfect chocolate chip cookie?

I recently took a poll on facebook and, believe it or not, all of the responses were the same: soft and chewy. Not only did you respond, but you guys showed some true cookie passion, enough to make a girl proud.

In my humble opinion, soft and chewy cookies are the only way to go. With that said,  if you’re in the crunchy cookie section, please exit through the back.

One-Bowl-Chocolate-Chip-Cookies

When I think of the perfect cookie, I expect a gooey, chocolate-oozing center with a sligthly crispy exterior. The kind of exterior that cracks open to reveal a soft, sweet, buttery center.

Let’s be real, the best things in life come from the oven: brownies, cake, pie, cookies. I’ll take a warm cookie over a pair of shoes any day.

I wanted to create a cookie recipe that could be made and devoured without having to wait, because we all know that waiting for cookies just isn’t an option. I believe that cookies should be fuss-free. One bowl and one wooden spoon (or rubber spatula) is all you’ll need to whip up this recipe.

Dishes are for suckahs!

In the name of science and big, puffy, irresistibly good cookies, I decided to take on a baking project. I tested one bowl of dough three ways:

Soft Batch Triple Chocolate Cookies | www.themessybakerblog.com

Batch #1: I baked the cookies directly after I mixed up the dough.

Batch #2: I baked the cookies after the dough chilled in the refrigerator for 1 hour.

Batch #3: I baked the cookies after the dough chilled in the refrigerator for 2 hours.

As you can see, all three batches look pretty similar. Not only did they look the same, but they tasted the same as well. Lesson: mix up the batter and bake right away, because why wait when the results are the same?

Soft Batch Triple Chocolate Cookies | www.themessybakerblog.com

Let’s go over the ingredients that make the perfect soft batch cookie.

Softened butter: I’m sure you’re familiar with the term “room-temperature” when it comes to butter. For this recipe, we want the butter softened. What’s the difference? Good question. Softened butter is slightly softer (for lack of a better word) than room-temperature butter. You can tell when butter is properly softened when your finger sinks in ever so slightly. See my finger indentation in the above stick? That’s what you want.

Cornstarch: This silky starch helps fluff up the cookie and create a light, tender crumb. It’s what gives the cookie its signature melt-in-your-mouth texture.

Brown sugar: It’s just good, right? I love using it because it imparts moisture, creating a moist base that keeps the cookies soft and chewy. Since brown sugar is made with molasses, it adds hints of sweet caramel to the cookie. Yum!

Soft Batch Triple Chocolate Cookies | www.themessybakerblog.com

Egg yolk: For this recipe, I add one whole egg and one egg yolk. The yolk helps bind the cookies and aids in that chewy texture we all love so much. Moisture and richness are also benefits of using yolks.

Mixing: I use one bowl and one rubber spatula to mix the ingredients. I’ve learned that over creaming the butter and over mixing the dough can result in cookies that spread instead of puff. Say no to over mixing.

Soft Batch Triple Chocolate Cookies | www.themessybakerblog.com

Adding a bit of height to the dough as you scoop it onto your pans will help keep the cookies thick. I use a tablespoon and a half of dough per cookie. Once you drop the dough onto your prepared pan, pinch the sides of the dough to build it up. They look tall and wonky, but it gets the job done.

Soft Batch Triple Chocolate Cookies | www.themessybakerblog.com

Baking: Place your rack in the center of your oven and always bake one sheet of cookies at a time. This will ensure even cooking. Never place dough on a hot pan. You’ll want to bake the cookies just until you see a golden sheen on the top. At 350 degrees F. in my oven, the cookies took 13 minutes. Over baking can cause your cookie to go from soft to crunchy, so watch the oven like a hawk.

Soft Batch Triple Chocolate Cookies | www.themessybakerblog.com

Let the soft batch cookie binging begin!

Soft Batch Triple Chocolate Cookies

Thick, soft, chewy cookies made with triple the chocolate.

Yield: 24 cookies

Prep Time: 10 minutes

Cook Time: 13 minutes

Total Time: 23 minutes

Ingredients:

1 stick unsalted butter, softened

1/2 cup brown sugar

1/4 cup granulated sugar

1 egg, at room-temperature

1 egg yolk, at room-temperature

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

2 teaspoons cornstarch

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup dark chocolate chips

1/2 cup semi-sweet chocolate chips

1/2 cup milk chocolate chips

Directions:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment of a silicone mat.

In a large bowl, mix butter, brown sugar, and granulated sugar together with a rubber spatula until combined.

Stir in egg, egg yolk, and vanilla extract until smooth.

Add flour, cornstarch, baking soda, and salt to the bowl. Gently fold until just combined.

Fold in chocolate chips.

Scoop rounded balls of dough onto the prepared pan. You'll want to use about 1 1/2 tablespoons per cookie . Pinch the sides of the dough slightly to build height and create a taller cookie.

Bake the dough until the top of the cookies become slightly golden (as pictured above), about 13 minutes. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Store the cookies in an airtight container for up to 5 days.

 

Whipping up one of my recipes? I wanna know about it! Snap a photo and tag your post with #onesweetmess on Twitter or Instagram. Seeing your creations come to life makes my day!
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27 Responses to “Soft Batch Triple Chocolate Cookies {a tutorial}”

  1. #
    1
    Julia — March 5, 2014 at 9:35 am

    This has GOT to be the best choco chip cookie tutorial I have ever seen! Like your pole-sters, I’m a ginormous fan of soft chocolate chip cookies. Diiiidyouknow, I’ve never made cookies using cornstarch?? true story! Must try it now! Thanks so much for the cookie throwdown, my lady!

    Reply

  2. #
    2
    Laura Dembowski — March 5, 2014 at 9:35 am

    Yay for soft and chewy cookies! Double yay for cookies that can be baked right away! Chilling is very overrated. I don’t think cornstarch and corn flour are the same thing. I have both in my pantry and they have very different textures and uses.

    Reply

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    amy @ fearless homemaker — March 5, 2014 at 11:35 am

    Soft and chewy is a MUST! No crunchy cookies for me, please. And it looks like you perfected these – they look amazing! I’ll take a dozen, please. =)

    Reply

  4. #
    5
    Faith @ Pixie Dust Kitchen — March 5, 2014 at 12:09 pm

    I love everything about this recipe- how soft and chewy they are; the no-chill time, and all of the helpful cookie tips in here! Plus the beautiful photography- pinning!

    Reply

  5. #
    7
    Kloesunny @ Kloe's Ktichen — March 5, 2014 at 2:22 pm

    Totally! Never can have too many chocolate chip cookies! These look like the perfect recipe! I might make them when I am done here! Thanks for sharing!
    ~Kloesunny ♥

    Reply

  6. #
    8
    Stephanie @ Girl Versus Dough — March 5, 2014 at 2:50 pm

    Awwwww yeah, nothing better than a soft-baked chocolate chip cookie. Love your tips, too!

    Reply

  7. #
    9
    Susan — March 5, 2014 at 4:47 pm

    Great tutorial. I’m in the middle with my cookies, crisp exterior and chewy interior. However, I will never say no to soft batch. Also I love the moodiness you have in the photos. You must tell me the secret. :-)

    Reply

  8. #
    10
    Choc Chip Uru — March 5, 2014 at 5:27 pm

    I love your tips for the best chocolate chip cookie texture :D
    Delicious!

    Cheers
    Choc Chip Uru

    Reply

  9. #
    11
    Jessica @ A Kitchen Addiction — March 5, 2014 at 5:27 pm

    Soft and chewy is a must! Great tutorial! Love the use of 3 chocolates!

    Reply

  10. #
    12
    Tina @ Tina's Chic Corner — March 5, 2014 at 6:09 pm

    You had me at “triple chocolate”! And yes, you can never have too many chocolate chip cookie recipes! Love love love this tutorial. :) Not to mention the fact that these cookies look amazingly delish!

    Reply

  11. #
    13
    Kayle (The Cooking Actress) — March 5, 2014 at 10:10 pm

    the soft and chewy and gooey with a slightly crisp exterior is just…I mean…THE ONLY kind of cookie.

    This recipe looks sooooo perfect!!! Hoooray!!!

    Reply

  12. #
    14
    Dina — March 5, 2014 at 10:39 pm

    they look great!

    Reply

  13. #
    15
    Laura (Blogging Over Thyme) — March 6, 2014 at 12:12 am

    YES! Soft and chewy all the way. Always and forever.

    Great tips Jennie!

    Reply

  14. #
    16
    Terra — March 6, 2014 at 12:44 am

    Love this post! Chocolate chip cookies soft and chewy are my favorite:-) Your recipe looks and sounds fantastic! Hugs, Terra

    Reply

  15. #
    17
    Ashley — March 6, 2014 at 11:01 am

    Soft and chewy are definitely the only way to go! I haven’t made a classic chocolate chip cookie in far too long – I get so caught up in different flavors but classics are classic for a reason : ) These look awesome!

    Reply

  16. #
    18
    Stefanie @ Sarcastic Cooking — March 6, 2014 at 6:06 pm

    Great tips!!! I now chill all my dough before baking. It makes for thick soft in the middle cookies. Oorrr my mom makes the Jell-O chocolate chip cookies and those stay soft and puffy and you just skip the chilling part.

    Reply

  17. #
    19
    Jennifer @ Deliciously Sprinkled — March 6, 2014 at 11:34 pm

    YAY for soft and chewy chocolate chip cookies! And these cookies look delicious, I wish I could just grab a couple right of my screen! Pinned :)

    Reply

  18. #
    20
    Memoria — March 7, 2014 at 2:38 am

    I’m in love with the vanilla pudding CCCs, but I may have to try out this recipe. Your cookies look so soft!

    Reply

  19. #
    21
    Nicole ~ Cooking for Keeps — March 7, 2014 at 11:40 am

    Love this tutorial!! I’m always screwing up my cookies, baking is not my forte. I’ve never heard of adding cornstarch. These are a must try for me!

    Reply

  20. #
    22
    Risa — March 7, 2014 at 8:08 pm

    One bowl cookies that look as tasty as any cookie could look. You’re speaking my language sistah. Thanks for putting in all of this grueling research, you deserve a cookie!

    Reply

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    23
    Nancy @ gottagetbaked — March 11, 2014 at 1:33 am

    Jennie, this is one of the best CCC posts I’ve ever seen! Thank you thank you thank you for doing all the experimentation and sharing the results and tips with us. Gorgeous pics along the way too. Pinning!

    Reply

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    Laura @ Laura's Culinary Adventures — March 13, 2014 at 4:25 pm

    I guess I need to start adding cornstarch to my cookies!

    Reply

  23. #
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    Stacy | Wicked Good Kitchen — March 14, 2014 at 2:53 am

    Soft and chewy…it’s the only way to go! Love this post, Jennie. Beautiful photography, too. Thanks for sharing, girl. Pinning (of course)!

    Reply

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