These cakey chocolate chip cookies bake up exactly as described. They’re not a crunchy cookie, not a chewey cookie, but light and cakey. I made these cookies for my dad’s birthday in February and I got the recipe from Martha Stewart’s Cookies. A very good chocolate chip cookie. Especially hot out of the oven with melty chocolate chips like in the photo above!
Martha Stewart’s Cakey Chocolate Chip Cookies
Incorporating less butter and brown sugar into the batter yields cookies that are thicker and fluffier than other chocolate chip cookies, with just as many chips and just as much appeal. Makes 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.