Anywho, my sister decided that I should make these cookies. I’m always trying to find my perfect chocolate chip cookie and I thought I may as well try them out. Despite their name, these cookies turned out kind flat and soft, not at all cake-like. But, in the recipe, it‘s not really a bad thing.
Cakey Chocolate Chip Cookies
from Martha Stewart's CookiesIngredients
2 ¼ cups unbleached all purpose flour
½ tsp baking soda
1 ¾ sticks (14 tbsp) unsalted butter, room temp
¾ cup sugar
¼ cup brown sugar
1 tsp salt
2 tsp vanilla extract
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper, set aside. Whisk together the flour and the baking soda in a medium-sized bowl. Set that aside too.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and two sugars together on medium speed until light, creamy, and fluffy looking. Turn the speed down to low and add salt, vanilla and eggs. Turn the speed back up to medium / medium-high and beat until the ingredients have come together. Turn the speed back down to low and gently add in the flour mixture, scraping down the sides of the bowl as necessary. Mix until just combined. Stir in the chocolate chips.
- Using a portion scoop, drop the cookies onto the parchment paper 2 inches apart. I recommend not putting more than 12 cookies per sheet because they will spread a little and I had a small issue with over crowding. Bake cookies until the edges are a light golden and the centers are set, about 8-12 minutes. Let the cookies cool on the tray for at least 2 minutes before moving them to a cooling wrack to cool completely.