Everyone seems to have a preference on how they like their chocolate chip cookies. For years I was so boring and only made the recipe on the back of the chocolate chip bag... Raise your hands if you're with me. I didn't really realize that you can make your cookie any way you want it. I just kind of figured mine were always going to be flat and kinda crispy. Holy moly was I seriously wrong, to my fantastic delight I found this recipe for cakey chocolate chip cookies from this great blog called Every last cookie. This girl is baking her way through the Martha Stewart Cookies cook book! Here is the fab recipe that I tried, and true to form, I got delicious cakey chocolate chip cookies!
Cakey Chocolate Chip CookiesMakes about 3 dozen
- 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
- 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. Store cookies in an airtight container at room temperature up to 1 week.