Cakey Chocolate Chip Cookies

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.

Cakey Chocolate Chip Cookies

Ingredients:

1 3/4 sticks butter, softened (14tbsp)
3/4C sugar
1/4C brown sugar
1 tsp salt
2 tsp vanilla
2 eggs
2 1/4C flour
1/2 tsp baking soda
1/4 tsp baking powder
1 12oz package semisweet chocolate chips

Directions:

Preheat oven to 350 degrees. In a large bowl or stand mixer, cream 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 silpat or parchment lined baking sheet, drop heaping tablespoons several inches apart. Eight will fit nicely per pan. A medium cookie scoop will work as well but may become problematic and needing to be cleaned frequently. Bake for 10 minutes or until the bottom edge is just golden.

Cool on baking sheet for 2-3 minutes before transfering to a cooling 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. Always label a storage bag well with the type of cookie, bake temperature and time as well as any other important information.

Recipe source: Martha Stewart