Mock Batches (Soft Batch Cookie Copy Cat) Recipe

By
Stella Parks
Stella Parks
Stella Parks
Editor Emeritus
Stella Parks is a CIA-trained baking nerd and pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. She was the pastry editor at Serious Eats from 2016 to 2019.
Learn about Serious Eats' Editorial Process
Updated Aug. 30, 2018
20110927MockBatch610.jpg
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.

Recipe Details

Mock Batches (Soft Batch Cookie Copy Cat) Recipe

Active 10 mins
Total 25 mins
Makes 24 small cookies

Ingredients

  • 5 1/2 ounces all purpose flour
  • 3/4 ounce cornstarch
  • 1/4 ounce powdered milk
  • 1 3/4 ounce milk chocolate, chopped
  • 2 ounces neutral flavored oil like safflower or peanut
  • 2 ounces dark corn syrup
  • 1 1/2 ounce brown sugar
  • 1/4 tsp baking soda
  • 1 egg yolk
  • 1/2 ounce vanilla extract
  • Orange gel paste food coloring (optional)
  • 1 ounce semi-sweet mini chips, plus 24 extra for decorating

Directions

  1. Make and bake the cookies:

    Preheat the oven to 350° and have two parchment lined cookie sheets at the ready.

    Use a sieve to sift together the flour, cornstarch, and powdered milk. Set aside.

    In a medium bowl melt the milk chocolate, either in a microwave or over a water bath, and stir until it has cooled to body temperature. It's important the chocolate is not hot before proceeding to the next step. Once the chocolate has cooled, use a rubber spatula to stir in the oil, corn syrup, brown sugar, baking soda, egg yolk and vanilla extract. If you wish to use dye for a Soft Batch color match, use a toothpick to add just a little to the dough & stir it in with the spatula.

    Stir in the dry ingredients all at once with a spatula, fold in the mini-chips last (reserving 24 chips for garnish.)

  2. Shape and bake the cookies:

    Use a #60 ice cream scoop to divide the dough into about 24 equal portions. If you don't have a scoop, you can use a plain spoon—just take care, Soft Batch cookies are really quite small. If you'd like especially authentic cookies, roll each portion of dough between your hands and into a perfect sphere. The dough is soft, so its shape will relax slightly after you place it on the cookie sheet.

    Place 12 on each cookie sheet, spaced evenly. Garnish each with one mini chip, placed somewhere off center.

    Bake for approximately 6 minutes or until the dough has puffed but not fully set. You may need to experiment to find the perfect time, but the important part is to take them out of the oven when the edges appear fully baked, but the center still seems puffed and damp. Do not over bake.

  3. Aging the cookies: Cool the cookies directly on the tray for 10 minutes, then transfer to an airtight container while still slightly warm. Place a sheet of parchment or wax paper between each layer, as the cookies will readily fuse together if touching. Close the lid of the container and age the cookies for at least 24 hours.

Special equipment

#60 ice cream scoop

This Recipe Appears In