Soft Batch Chocolate Chip Cookies by Todd Wilbur

Total Time
23mins
Prep 15 mins
Cook 8 mins

This is supposed to come out like thise soft batch Keebler cookies. Variations for Chesapeake and Sausalito-like cookies are below. This recipe is from Todd Wilbur's book Top Secret Recipes.

Ingredients Nutrition

Directions

  1. Preheat the oven to 375 degrees.
  2. Cream butter, sugar and eggs in large bowl. Add molasses, vanilla extract and water. Mix thoroughly, scraping sides of bowl.
  3. Mix flour, baking powder, baking soda and salt in gallon-size ziplock bag. Using low speed, gradually add dry ingredients to creamed mixture, mixing thoroughly after each addition. Stir in chocolate chips.
  4. Roll into 1-inch balls; place 1 inch apart on ungreased baking sheet. Bake 6 to 8 minutes or until light brown around edges.
  5. (Pepperidge Farm Crispy Chesapeake Cookies and.
  6. Pepperidge Farm Sausalito Cookies.
  7. Simply follow the recipe for the Keebler Soft Batch cookie with these exceptions:.
  8. 1. Omit the water and molasses. Add 3 cups of chopped pecans. (For the Sausalito cookie, substitute macadamia nuts.).
  9. 2. Bake at the same temperature, but for 10 to 11 minutes rather than 8 minutes. This will make the cookies crispier.).

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