Best Cakey Chocolate Chip Cookies Recipes

CAKEY CHOCOLATE CHIP COOKIES

Steps:

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

CRISPY-CAKEY CHOCOLATE CHIP COOKIES

Steps:

• Whisk the flour, salt and baking soda in a large bowl.
• Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium speed until light and fluffy, about 5 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. Drop scant tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown around the edges but still light in the center, about 8 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

CAKEY CHOCOLATE CHIP COOKIES

Steps:

• Whisk the flour, cornstarch, salt, baking powder and baking soda in a large bowl.
• Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium speed until combined but still slightly lumpy (use the paddle attachment for a stand mixer). The biggest lumps should be about the size of small peas; do not overbeat. Beat in the eggs one at a time. Reduce the mixer speed to low; add the flour mixture in batches and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 2 hours or preferably overnight.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Drop 2 1/2-inch scoops of dough onto the prepared baking sheets, about 2 inches apart. Bake until the cookies are barely golden around the edges, about 20 minutes, rotating the baking sheets halfway through. Turn off the oven but keep the cookies inside for 5 more minutes to set. Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to a rack to cool completely.

CAKEY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F. Whisk together flour and baking soda in a bowl.
• Put butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add salt, vanilla, and eggs; mix until combined, about 1 minute. Add flour mixture; mix until just combined. Stir in chocolate chips.
• Drop heaping tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until centers are set and edges are golden, 10 to 12 minutes, rotating sheets halfway through. Let cool on baking sheets 2 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.