Soft Batch: Better Batch (24 tiny cookies)
I originally shared this recipe for my column on Serious Eats. Read that post, Make Your Own (Better) Soft Batch Cookies, to see more photos and read about my conflicted feelings toward Soft Batches.
Pictured below, from left to right: Keebler Soft Batch, Mock Batch, and Better Batch.
This recipe is not meant to create an authentic Soft Batch flavor, but rather just their uber soft texture. If you don’t want fancy ingredients like brown butter and Frangelico, check out my recipe for Mock Batch Cookies which have a simple, childlike flavor.
Better Batch Cookies
6 ounces all purpose flour
1/2 ounce cornstarch
1 vanilla bean, split and scraped
1 3/4 ounce milk chocolate, preferably something in the 40% range
3 ounces unsalted butter
3 ounces dark corn syrup
1/2 ounce cream
1/2 ounce brown sugar
1/4 tsp baking soda
1 egg yolk
1/2 ounce Frangelico
1 3/4 ounce dark chocolate, chopped into small pieces plus extra chunks for garnish
Preheat the oven to 350°F and have two parchment lined cookie sheets at the ready.
Sift together the flour and cornstarch. Set aside.
In a medium sauce pot, melt the butter along with the scraped vanilla bean pod (seeds reserved) over low heat until the butter completely liquifies. Turn the heat up slightly, just until the butter begins to bubble. Continue cooking until the butter stops bubbling and hissing and until the solids begin to brown. Immediately shut off the heat, remove the vanilla bean pod, and add the chopped chocolate. Stir with a rubber spatula until homogenized. Next stir in the dark corn syrup and cold cream.
Set this mixture aside until cool. If the mixture is too warm, it will melt the chocolate chips. You can stir to speed this along, or just wait. Once the mixture has cooled, stir in the reserved vanilla bean seeds, brown sugar, baking soda, egg yolk, and Frangelico. Stir vigorously to ensure the vanilla seeds are evenly distributed and no longer clumped together.
Finally, stir in the dry ingredients all at once. Once the dough is smooth, fold in the chopped chocolate, reserving a few pieces for garnishing.
Shape and bake the cookies: Use a #60 ice cream scoop to divide the dough into 24 equal portions, or use a spoon and just eyeball it. If you’d like cookies that look especially authentic, roll each portion of dough between your hands and into a perfect sphere. Arrange 12 on each cookie sheet, spaced evenly. Garnish each with a shard of chopped chocolate.
Bake for approximately 6 minutes or until the dough has puffed but not fully set. Do not over bake.
This final step is important for a truly soft batch:
Cool the cookies slightly (about ten minutes) and then transfer to an airtight container while still warm, place a sheet of parchment or wax paper between each layer to prevent the cookies from fusing together. Close the lid of the container.
For most authentic results, age 24 hours before consuming.
Oct 10, 2011 · 11:10 PM
Just to clarify…the chopped chocolate that you stir into the browned butter until it’s homogenized…that’s the milk chocolate? And the chopped chocolate you fold into the smooth dough at the end is the dark chocolate, right?
· bethany actually · bethanyactually.com
Oct 11, 2011 · 11:13 AM
@Bethany, you’ve got it! I’ll make an edit later to clarify that more. Hope you make a batch!
Oct 25, 2011 · 9:15 PM
@Sparrow, haha, I know, right? But they are really, really a lot better after a day.
Jan 03, 2012 · 5:59 PM
@skwilson, you can substitute honey or maple syrup, but it will definitely change the flavor profile a bit. Most products that have corn syrup have too much which may be a contributing factor to the headache, so with a recipe like this that only has a bit divided among so many cookies, you may have less of a problem. But obviously, I’m no doctor and if corn syrup’s a problem for you, go with what you like! Cheers.