Serious Eats: Recipes

Better Batches (Soft Batch Cookie Upgrade)

[Photograph: Rosco Weber]

These cookies are for those who loved the softness of the Soft Batch, but didn't especially care for the flavor. This recipe uses butter which is pseudo-clarified; a process which just cooks out the water, no skimming. If you'd like, you can brown the butter for an even nuttier flavor, but that's just a bonus step. If this all sounds too fancy and you'd like a recipe that more closely matches the rather generic flavor of the original Soft Batch, check out my "Mock Batch" recipe.

For the most authentic Soft Batch texture, it's exceedingly important to seal the cookies into an airtight container while still slightly warm and then to leave them undisturbed for 24 hours. This technique essentially harnesses the heat of the cookies to steam them through, leaving them ultra soft from edge to edge. Their flavor and texture improves dramatically in this period.

Note: All measurements are in weights, as volume measures can be very imprecise. I strongly recommend using a scale for all pastry projects. Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.

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