I am beyond obsessed with these lovelies. A long, long time ago, when I was a little girl, the only chocolate chip cookies i adored were the elf soft batch cookies. The brand name escapes me at the moment. They also made those fudge stripe cookies. Amazing too. And what about the Entamann’s mini soft batch ones.. I mean come on. When you found the two stuck together, it was like winning the lottery. But I digress. Don’t go buy those.. make this recipe. These gems are giant in size – thank god – and texture-wise, right up my soft batch alley. The cinnamon just perfects them. Make em for the holidays or just because you love to bake (like me).
Warning: your only making 9 large cookies here. If that’s not enough, double up the jammy. Or of course, just form them smaller, smh.
- 1.5 cups flour
- 3/4 tsp cinnamon
- 1/2 tsp baking soda
- 8 tbs salted butter
- 1 cup unpacked brown sugar
- 1 tsp vanilla extract
- 1 egg
- 1/2 cup white chocolate chips
Preheat oven to 350 F. Line a cookie sheet with parchment paper.
In a medium bowl, whisk together the flour, cinnamon, baking soda. Set aside.
In a small pot, melt the butter, but so that its not too hot.
In a large bowl, using an electric hand mixer, beat the butter and sugar for a couple of minutes. Add the vanilla and egg and beat until just combined.
Next, add the flour mixture, 1/2 cup at a time and mix using your hands, until the flour disappears into the dough. Lastly, mix in the chips, again, with your hands.
Form large balls and flatten slightly on cookie sheet, placing 2 inches apart. (Optional: add extra chips on top for aesthetic). Bake for 8-10 minutes. Remove them from oven immediately even if they look under cooked. This is essential. They will be cooked and perfect soft batch – trust me. Let them stand for at least 20 minutes prior to consumption.
Yields 9 large cookies.