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Cakey Chocolate Chip Cookies

314
  • Yield: Makes about 3 dozen

Photography: VICTOR SCHRAGER

Source: Holiday Cookies 2005, Special Issue 2005

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Directions

  1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

  2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

  3. Bake until cookies are golden around the edges and set in the center, 10 to 12 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.

Cook's Notes

Store cookies in an airtight container at room temperature up to 1 week.

Reviews Add a comment

  • brookjdeverell
    27 MAR, 2017
    This recipe was so tastey! I saw a comment saying to cool the batter before baking. I put the batter in the freezer for about 10 minutes and they turedn out wonderful. Added M&M's along with chocolate chips. Probably the best cookies I have ever made! Thank you Martha!!!!!
    Reply
  • nataliebee
    26 JAN, 2017
    This is my favorite chocolate chip recipe I've ever made. I have a few important tips after some trial and errror 1. Refrigerate dough immediately after scooping out the cookies for the first batch. I didn't do this the first time and the first batch turned out great because the dough was cold but the second and third batches spread out flatter and flatter from the dough getting warm 2. Scoop them smaller rather than larger. With the time recommended, a tbsp scooped FLAT is the perfect size
    Reply
  • adrianmarquist1
    3 DEC, 2016
    These cookies are very horrible in my opinion. First of all instead of 10 minutes we did 9 minutes and it burned all around and was uncooked on the inside. Then we tried 7 minutes and before it cooked completely we checked them and the dough melted but the chocolate didn't. When it was ready, it still was melted so we put them in for 1 more minute. Finally, when it finished it was barely cooked on the outside and melted on the inside. This is why I believe you shouldn't make these cookies.
    Reply
  • adrianmarquist1
    3 DEC, 2016
    These cookies are very horrible in my opinion. First of all instead of 10 minutes we did 9 minutes and it burned all around and was uncooked on the inside. Then we tried 7 minutes and before it cooked completely we checked them and the dough melted but the chocolate didn't. When it was ready, it still was melted so we put them in for 1 more minute. Finally when it finished it was barely cooked on the outside and melted on the inside. This is why I believe you shouldn't make these cookies.
    Reply
  • adrianmarquist1
    3 DEC, 2016
    These cookies are very horrible in my opinion. First of all instead of 10 minutes we did 9 minutes and it burned all around and was uncooked on the inside. Then we tried 7 minutes and before it cooked completely we checked them and the dough melted but the chocolate didn't. When it was ready, it still was melted so we put them in for 1 more minute. Finally when it finished it was barely cooked on the outside and melted on the inside. This is why I believe you shouldn't make these cookies.
    Reply
  • kevinjmachadog
    29 AUG, 2016
    The dough spread out to the "soft and chewy" type cookie. I followed the recipe above and they are barely cakey. :(
    Reply
  • nataliebee
    16 JUN, 2016
    Bake on oven rack one slot above middle! I followed directions exactly, and placed the oven rack on the middle slot in my oven. However, my cookies were almost burnt on the bottom after 8 minutes yet still raw in the center. For the second batch I moved the oven tray up one slot and the cookies turned out perfect! I checked them after 8 minutes and added an additional 2 minutes for a total of 20 min. The cookies came out baked all the way through and were light golden on the edges!
    Reply
  • cafeaulait
    24 JAN, 2015
    If prepared sans Chocolate Chips & made small & taller very cake like & pour Chocolate Ganache on tops are the ultimate in a Cookie. Not traditional yet extremely tasty! (=^_^=)
    Reply
  • njmom0303
    11 FEB, 2013
    Yes! That's exactly what I was looking for! Thank you so much Martha. It's perfect!!!
    Reply
  • 1275
    13 MAR, 2012
    I was drawn to these cookies because of the unique texture-cake. Mine were very yummy as the picture suggested but weren't as fluffy as I had hoped. Maybe next time will be different... idk. Overall, great cookie, takes a pleasantly new and different approach to traditional chocolate chip cookies!
    Reply