Keebler Soft Batch Chocolate Chip Cookies Copycat Recipe

Ingredients

• 625 g (5 cups)plain flour
• 454 g (1 lb)butter, softened
• 2 largeeggs
• 30 ml (2 tbsp)molasses
• 10 ml (2 tsp)vanilla extract
• 80 ml (⅓ cup)water
• 300 g (1½ cups)granulated sugar
• 330 g (1½ cups, packed)soft brown sugar
• 5 ml (1 tsp)baking powder
• 7.5 ml (1½ tsp)bicarbonate of soda
• 5 ml (1 tsp)salt
• 170 g (6 oz)semisweet chocolate chips

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Cream wet ingredients

   In a large bowl, cream together the softened butter, eggs, molasses, vanilla extract and water.

3. 3

   Sift dry ingredients

   In a separate bowl, sift together the flour, salt, bicarbonate of soda, baking powder, granulated sugar and brown sugar.

4. 4

   Combine the mixtures

   Mix the contents of both bowls together, then fold in the chocolate chips.

5. 5

   Shape the cookies

   Spoon the dough into 2.5 cm (1-inch) balls and place them on an ungreased baking sheet.

6. 6

   Bake until golden

   Bake for about 8 minutes, until the edges are lightly browned.

What are soft batch chocolate chip cookies?

Soft batch cookies are chocolate chip cookies made to stay tender rather than crisp throughout. This American-style copycat uses butter, two sugars and molasses for a rich, soft-centred cookie with browned edges.

The recipe’s brief bake is key: the edges should colour while the centres remain soft. Let them finish setting after they come out of the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2890 calories, 22g protein, 300g carbs, 110g fat.

The flour and sugars provide most of the carbohydrates, while butter contributes most of the fat; the eggs and flour supply some protein. As this is a very rich, sweet bake, serve a cookie alongside fruit or a glass of milk for a more balanced snack.

The ingredients that shape the dough

Butter and eggs: creaming these with the molasses, vanilla and water forms the wet base. Use softened butter so it combines more readily.

Mixing without overworking

Dry mixture: sifting the flour, sugars, salt and raising agents distributes them through the dough. Combine the bowls just until mixed, then fold in the chocolate chips.

Shaping and spacing

Cookie balls: make them about 2.5 cm across, as directed, for a consistent size. Leave room between them on the baking sheet so they can spread as they bake.

How to judge doneness

Edges: look for a light brown colour after about 8 minutes. The centres can still look soft when the cookies are ready; they firm up as they cool.

Serving the cookies

Serve them once they have cooled enough to handle, or enjoy them slightly warm while the chocolate is still soft. They pair well with a glass of milk, tea or coffee.

Recipe notes & tips

• Bring the butter to room temperature so it is soft enough to cream.
• Measure the flour without packing it tightly into the cup before weighing or measuring.
• Fold the chocolate chips through gently so they stay evenly distributed.
• Use a timer and check the edges at 8 minutes, as ovens can vary.
• Let the cookies cool on the baking sheet briefly so the soft centres can set.

Variations

• Dark chocolate: swap in dark chocolate chips for a less sweet, more intense flavour.
• Chopped chocolate: use chopped semisweet chocolate instead of chips for uneven pockets of chocolate.
• Walnuts: fold in chopped walnuts along with the chocolate chips for crunch.
• Extra vanilla: add a little more vanilla for a stronger vanilla aroma.
• Smaller cookies: shape smaller balls and begin checking them earlier, since they may bake more quickly.

Common mistakes to avoid

• Hard butter: soften it before mixing so it creams evenly with the other wet ingredients.
• Overmixing: stop once the two mixtures are combined to avoid making the dough tough.
• Crowded tray: leave space between the dough balls so the cookies can spread without joining.
• Overbaking: take the cookies out when the edges are lightly browned, even if the centres look soft.
• Skipping the sift: sift the dry ingredients together to help distribute the raising agents and salt.

How to store

Once completely cool, store the cookies in an airtight container at room temperature for up to 4 days. Warm briefly in a low oven or microwave to soften them before serving.

Frequently asked questions