Soft Batch: Mock 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 meant to recreate the most authentic Soft Batch cookies, which means the results have a certain je nais se crap. They are, if you will, a little too Raph.
If you were a fan of Soft Batch cookies for their texture, but not their flavor, I have another recipe too. Better Batches use browned butter, vanilla bean and other tastier ingredients to make a cookie as soft as this one, but with a more sophisticated flavor. These however, have a simple flavor and like the originals are ultra soft and not too chippy. As a bonus, you can make the cookies without a mixer; all you need is a spatula.
Mock Batch Cookies
5 1/2 ounces all purpose flour
3/4 ounce cornstarch
1/4 ounce powdered milk
1 3/4 ounce milk chocolate, preferably something in the 40% range
2 ounces neutral flavored oil like safflower or peanut
2 ounces dark corn syrup
1 1/2 ounce brown sugar
1/4 tsp baking soda
1 egg yolk
1/2 ounce vanilla extract
optional: orange food coloring
1 ounce mini chips, plus a 24 extra for sprinkling
Preheat the oven to 350° and have two parchment lined cookie sheets at the ready.
Sift together the flour, cornstarch, and powdered milk. Set aside.
In a medium bowl melt the milk chocolate, either in a microwave or over a baine marie, and stir until it has cooled to body temperature. Use a rubber spatula to stir in the oil, corn syrup, sugar, baking soda, egg yolk and vanilla extract. If you wish to use dye, stir it in now.
Stir in the dry ingredients all at once, and lastly fold in the chocolate chips, reserving the 24 chips for garnish.
Use a #60 ice cream scoop to divide the dough into 24 equal portions. If you’d like especially authentic cookies, roll each portion of dough between your hands and into a perfect sphere. Place 12 on each cookie sheet, spaced evenly. Place a mini chip onto each cookie ball.
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.