September 16, 2012

Cakey Chocolate Chip Cookies

Makes about 3 dozen
Adapted from Martha Stewart

At first when I was looking at this CAKEY recipe, I wonder "eh? cake-like texture in a cookie?" How can it be? Talk about chocolate chip cookies, for me, they are very crispy and crunchy. So, I decided to have a try on this recipe and let's see the result.

Yes yes yes. These were definitely cakey! Unique texture. I tried baking longer on this cookie recipe and they turned out crispy! So If you like crispy texture, you can try it.

If you wonder how the cakey cookies taste like? You definitely have got to try this recipe. They taste so yummy and I bet you just can't stop your mouth from eating it LOL. Obviously, these were not difficult to make. So, good luck!


  • 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(I don't used chocolate chips but I chopped the chocolate into cube size.)


  1. 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.
  2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  3. 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.

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