Soft Batch Triple Chocolate Cookies {a tutorial}

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

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.

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:

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?

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!

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.

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.

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.

Let the soft batch cookie binging begin!

Print Recipe

Soft Batch Triple Chocolate Cookies

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

Yield: 24 cookies

Total Time: 23 minutes

Prep Time: 10 minutes

Cook Time: 13 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.

 

All images and text ©One Sweet Mess.

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