Cakey Chocolate Chip Cookies

By Rachel // February 7, 2011 // 81 comments //

Today is a very special day. It’s my one year blogiversary! I can’t believe how fast the last year flew by! When I started out, I never thought about getting to this point. In the last year I’ve met so many amazing people… even if only online so far. I’ve made and shared over 125 recipes and made a mess of my kitchen even more than that. My goal starting out was to share recipes that I love, that are simple and delicious. And I plan to stick with that, for the most part.

I considered making a cake or cupcakes as a celebration, but then I changed my mind. It seemed fitting to make something from the giveaway item. Yes… a giveaway! My very first ever! But before I get to that, let’s talk about the cookies. I was curious just how cakey these might end up being so I compared the ingredients to the snickerdoodle recipe, because those are fluffier than the average cookie. The ingredients seemed pretty similar with some obvious differences so I was game. The dough tastes as tasty as any chocolate chip cookie dough. My only gripe about the dough is not being able to use a cookie scoop easier, it gets really gunked up in there pretty quick. The final results… Cakey – yes. Packed with chocolate – yes. Delicious – yes! I like when recipes turn out. You’d always hope and expect a published recipe to have awesome results but unfortunately that’s just not always the case. This one you can trust though. Tested and approved – with a few minor alterations.

Print Recipe

Cakey Chocolate Chip Cookies

Soft and cakey chocolate chip cookies. A perfect year round treat!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Keyword: Cookie

Servings: 24

Ingredients

14 Tbsp unsalted butter softened
3/4 C granulated sugar
1/4 C light brown sugar
1 tsp salt
2 tsp vanilla extract
2 large eggs
2 1/4 C all purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
12 oz semisweet chocolate chips

Instructions

Preheat oven to 350°F. In a large bowl or stand mixer, cream together butter and sugars until fluffy. Scrape bowl as needed and prior to each new addition. Add salt, vanilla and eggs. Mix just until combined. Add flour, baking soda and baking powder. Mix until creamy. Stir in chocolate chips by hand.
On a silicone baking mat or parchment paper lined baking sheet, drop heaping tablespoons several inches apart. Bake for 10 minutes or until the bottom edge is just golden.
Cool on baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to one week. Freeze extra dough as is or in ball form for up to several months.