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Cakey Chocolate Chip Cookies

Cakey Chocolate Chip Cookies
Prep Time
5 min
Cook Time
30 min
Yields
30 servings

We took our classic chocolate chip cookie recipe and made one little change: replacing the light brown sugar and granulated sugar with dark brown sugar. The result is a lovely tender cookie.

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ingredients

2 ¼
cups all-purpose flour
1
tsp baking soda
1
tsp fine salt
1 ½
sticks (12 Tbsp) unsalted butter, at room temperature
1 ½
cups packed dark brown sugar
2
large eggs
1
tsp pure vanilla extract
1
(12-oz) bag semisweet chocolate chips
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directions

Notes

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Step 1

Position oven racks in the top and bottom thirds of the oven, and preheat to 375ºF. Line 2 baking sheets with parchment.

Step 2

Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and sugar with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.

Step 3

Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden and tender, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.

Step 4

When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

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