Cakey Chocolate Chip Cookies

3 dozen

Lovers of fluffy chocolate chip cookies will adore these cakey treats. Our easy recipe calls for using a higher proportion of flour than other chocolate chip cookie recipes and less butter and sugar. It produces tender, light cookies that are packed with chocolate chips.


  • 2 ¼ cups all-purpose flour

  • ½ teaspoon baking soda

  • 14 tablespoons (1 ¾ sticks) unsalted butter, room temperature

  • ¾ cup granulated sugar

  • ¼ 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


  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.

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