Cakey Chocolate Chip Cookie

This dough is mixed more like a cake batter, so that the final cookie’s texture is tender with a cake-like lift. Chilling this dough gives the ingredients time to bind together and solidifies the butter, which helps it spread less when baking. Find more types of Chocolate Chip Cookies, here.

Cakey Chocolate Chip Cookie
 
Makes about 36
Ingredients
  • ¾ cup plus 2 tablespoons (198 grams) unsalted butter,* softened
  • 1 cup (220 grams) firmly packed light brown sugar
  • ⅓ cup (67 grams) granulated sugar
  • 2 large eggs (100 grams)
  • 1 teaspoon (6 grams) vanilla bean paste
  • 2 cups (250 grams) all-purpose flour
  • 1 cup (100 grams) cake flour
  • 1 teaspoon (5 grams) baking soda
  • ½ teaspoon (2.5 grams) baking powder
  • ¾ teaspoon (2.25 grams) kosher salt
  • ¼ cup (60 grams) whole milk
  • 2 cups (340 grams) semisweet chocolate morsels*
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Reduce mixer speed to medium-low. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  2. In a medium bowl, whisk together flours, baking soda, baking powder, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. (Do not overmix. Dough will be softer than traditional cookie dough.) Gently stir in chocolate morsels. Refrigerate for at least 3 hours.
  3. Preheat oven to 350°F (180°C). Line rimmed baking sheets with parchment paper.
  4. Using a 1-tablespoon scoop, drop dough at least 2 inches apart onto prepared pans. Place an additional small (1½ teaspoons) scoop of dough onto each cookie. Lightly press together.
  5. Bake until golden brown around the edges, 11 to 12 minutes, rotating pans halfway through baking. Bake 1 sheet at a time for even cooking. Let cool on pans for 5 minutes. Using a thin spatula, remove from pans, and let cool completely on wire racks. For even softer cookies, let stand for at least 30 minutes for edges to soften. Store in an airtight container at room temperature for up to 3 days.
Notes
*We used Kerrygold and Guittard.

 

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