Another chocolate chip cookies recipe? Yes! If you are looking for something a little different, this is your cookie! Cakey and soft chocolate chip cookies are tender, light, and pillowy-soft. And the good thing is they are healthier than regular chocolate chip cookies! SWOON!
These cakey chocolate chip cookies are made with a bit more flour, less butter. That plus the addition of 2 eggs make these cookies softer and fluffier. They almost remind me of a muffin top! Shall we make a batch? Let’s get going!
How I make these cakey chocolate chip cookies?
First things first, I preheat the oven to 350℉/175℃ and a line a cookie sheet with parchment paper.
In a large mixing bowl I combine the flour and baking soda. In another bowl I whisk the butter and sugars together. When the mixture is light and fluffy, I add the salt, pure vanilla extract and the eggs and mix it all for about 1 minute.
Now I add the flour mixture to the butter mixture and mix it with a spatula until just combined. The dough is almost ready now, I just have to add the (cold) chocolate chips and fold them in.
Storing the cookie dough
I either bake cookies straight away or store the dough in the refrigerator or even in the freezer. For easy handling of the stored dough, I first make dough balls like mentioned in the paragraph below. I slide the baking sheet in either the refrigerate or freezer for 30 minutes until set enough. Then I store the cookie dough balls in a sealable bag in the refrigerator/freezer. This way the balls won’t stick together. The only thing I have to do now, when I am craving cookies, is line the cookie dough balls on a prepared baking sheet and bake them as mentioned in the next paragraph.
Baking the cakey chocolate chip cookies
On my prepared cookie sheet I drop tablespoon-size balls of dough about 2 inches apart from each other. Additionally, I sometimes add pieces of (dark) chocolate on top of each dough ball to make these cakey chocolate chip cookies even more delicious and rich!
The cookies are ready to go into the oven now. I bake them for 12-15 minutes, until the cookies are golden brown around the edges and set in the center.
I remove the chocolate chip cookies from the oven and let them cool off on the cookie sheet for 5 minutes, before I transfer them to a wire rack to let them cool off completely.
Chocolate chip cookies are our favorite cookies! And these cakey ones are my favorite type of chocolate chip cookies. I hope you like them as much as I do. They are
so rich and chocolatey – full of flavor – a quick treat easy to make ahead of time – SO delicious!
Looking for more delicious cookie recipes? Look no further, I have got you covered! How about these soft blueberry lemon cookies, vegan swirl shortbread cookies, cranberry nuts and seeds breakfast cookies, blueberry breakfast cookies, healthier snickerdoodle cookies, or my gluten free and vegan chocolate chip cookies?
Cakey chocolate chip cookies
Equipment
- 1 or 2 cookie sheet
- 1 or 2 sheet of parchment paper
Ingredients
- 275 gr white whole wheat flour (or sub all purpose flour or 1-to-1 gluten free flour)(approx. 2¼ cup)
- ½ tsp baking soda
- 180 gr butter at room temperature (approx. 1½ stick / 12 tbsp)
- 200 gr coconut sugar (approx. ¾ cup)
- 75 gr granulated sugar (or use xylitol or erythritol to cut calories)(approx. ¼ cup)
- 1 tsp salt
- 2 tsp pure vanilla extract
- 2 large eggs
- 2 cups chocolate chips (regular or mini / semi sweet or dark)(I store mine in the refrigerator so I have cold chips to add to the dough)
Optionally
- some chunks of (dark) chocolate (for each cookie one chunk)
Instructions
- Preheat the oven to 350℉/175℃ and a line a cookie sheet with parchment paper.
- Combine the flour and baking soda in a large mixing bowl.
- In another bowl whisk the butter and sugars together. When the mixture is light and fluffy, add the salt, pure vanilla extract and the eggs and mix it all for about 1 minute.
- Add the flour mixture to the butter mixture and mix it with a spatula until just combined. The dough is almost ready now, you just have to add the (cold) chocolate chips and fold them in.
- Drop tablespoon-size balls of dough about 2 inches apart from each other on the prepared cookie sheet.
- Bake the cookies for 10-12 minutes, until the cookies are golden brown around the edges and set in the center.
- Remove the chocolate chip cookies from the oven and let them cool off on the cookie sheet for 5 minutes. Then transfer them to a wire rack to let them cool off completely.
- Now enjoy your cookies!
DID YOU MAKE THIS RECIPE?
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