Cakey Chocolate Chip Cookies
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Holiday Cookies 2005, Special Issue 2005
- Yield Makes about 3 dozen
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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
- 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.
- Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- 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.
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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!
Best cookie recipe ever! And so versatile as well. I have made these with white chocolate chips and macadamia and also with butterscotch chips and oatmeal. Both coolies turned out perfect! Crispy on the outside and deliciously soft on the inside.Perfection!
Full proof recipe! My family thinks i am a skilled baker with this recipe! Thank you! Trying recipe for first time? The mixer is a must for proper exicution. I made these cookies with out it and it might as well be a totally different recipe with out it.
Exactly what I was looking for! Cakey, soft, and airy. Delicious!
These cookies are a hit everywhere they go! I have been making them for years and follow the recipe to the T but usually add chopped walnuts and sometimes substitute the chocolate chips for M
Yum, great texture. I followed the recipe to the letter. I made them both small (about 2 1/2")and large (about 3 1/2"). The bigger cookies baked up better, were more cakey in the middle and stayed softer longer. I also froze unbaked portions of dough; I let them thaw a bit while the oven preheated and they baked up beautifully. This is a keeper.
Just what I was looking for..I did not want a crisp cookie. I added a teaspoon of espresso powder to give in a bit more of a cocoa taste and it was perfect. Made these rigth before dinner and had to keep everybody from eating them all.
My sister made these 3 times this week and they are AWESOME!!!!!!
I just made these with 1 cup semisweet morsals and 1 cup heath brickle... they are wonderful! Not too sweet
Very cake like but not much flavor
They turned out great! Then I put peanut butter chips and white chocolate into the batter and they were wonderful!!!