Soft and Chewy Chocolate Chip Cookies
Soft, chewy, and chock-full of pronounced chocolate flavor, these cookies are the ultimate in chocolate chip cookies. They’re sweet (but not too sweet), melt-in-your-mouth, and utterly delicious!
Growing up, my dad had a job at a grocery warehouse. It was there that he picked orders and drove forklifts and ultimately supported his family of eight. It was a good job and my dad was a hard worker. Occasionally at his work, a pallet would be damaged and the product would then be deemed unfit to send out and the workers were then entitled to said product. Like I said, it didn’t happen very much. I only remember my dad bringing home some “unfit treats” literally two times in all the years he worked there. Once it was some sort of candy but the other time it was boxes and boxes of Keebler Soft Batch Cookies. It was like we hit the jackpot that day–us six kids couldn’t believe our eyes! (Well, it was probably the younger three kids that were in awe; my older brothers I’m sure were less impressed. 🙂 )
When I bit into one of these cookies the other day, it brought me back to my 7 year old self when dad surprised us with all those boxes of Soft Batch. It’s amazing how food can do that to ya, isn’t it? Such memories! That’s exactly how I would describe these cookies: they literally have the same flavor as those Soft Batch ones, or as I remember them back in the ’80s.
The chocolate flavor is really pronounced in these, and I think it’s because of the addition of some espresso powder in the batter. I know coffee always enhances chocolate’s flavor and this couldn’t be more true than in these cookies. Actually, when I asked my husband what he tasted, he said, “chocolate.” Now Mitch isn’t really an expert on flavors, but the chocolate taste really does shine through.
These cookies are all about the texture. They’re soft and chewy and I think that’s due in part to the honey in the batter. There were a bunch of different things about these cookies when I made them–the espresso powder, honey, and there’s actually some apple cider vinegar in there. Obviously you can’t taste that but its purpose is to balance out the sweetness of the cookie.
Let me add that it’s always a good idea to chill your cookie dough before you scoop it out and bake it. Even as little as 30 minutes will do a world of good. Chilling the batter allows the fat in the dough to solidify, making the cookie less likely to spread out when baking. Chilling is also known to make more flavorful cookies. So, take the time to chill your batter before you bake it–it’ll make a big difference!
I made these cookies with the intention of bringing them with us when we go down the shore this weekend. But alas, I think there are two cookies left. So in true form, just like those original Soft Batch Cookies only lasted probably a few days, these ones were short-lived. But everyone in my family kept saying how good they were. Even as I was working on this blog post, my middle son Bryce saw a picture and said, “Yum, those are so good!”
If you decide to make these cookies, I would love to hear what you think! Do they take you back to the ’80s? Always in style and tasty enough for today, these cookies are sure to bring a smile to your face–give them a try. Have a tasty weekend, friends!
- 6 Tbsp softened butter
- 1/3 cup Golden Barrel organic cane sugar
- 1/2 cup Golden Barrel light brown sugar, packed
- 3 Tbsp honey
- 1/2 tsp espresso powder (or instant coffee granules) *optional
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 Tbsp apple cider vinegar
- 1 large egg
- 2 cups all-purpose flour
- 2 cups semi sweet chocolate chips
- Line two baking sheets with parchment paper or silicone mat.
- In a bowl attached to a stand mixer (or with a hand mixer), mix together butter, sugars, honey, espresso powder, baking soda, baking powder, and salt until smooth and creamy. Beat in egg and vinegar.
- With mixer on low speed, gradually add in the flour, mixing until just combined. Stir in chocolate chips. At this point, chill batter for 30 minutes or up to several days.
- Preheat oven to 350 degrees F. Scoop out dough (I used a medium-size cookie scoop) onto prepared baking sheets. Bake cookies for 9-11 minutes or until bottoms are barely brown. Let cool on sheet for 10 minutes before transferring to wire rack to cool completely. Store in airtight container.
Recipe from King Arthur Flour.