Serious Eats: Recipes

Mock Batches (Soft Batch Cookie Copy Cat)

[Photograph: Rosco Weber]

These are for the hardcore Soft Batch lover who loved the taste and texture of Soft Batch cookies. As you can see from the photo, this recipe also goes a long way in recreating the layered look of a Soft Batch (a result of the center being ever so slightly under-baked). If you were more a fan of the Soft Batch texture, but not so much the flavor, then check out my "Better Batches" which have an identically soft texture, but a more sophisticated flavor.

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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