On this rainy day, I am, ironically, headed to a BBQ, and while most people bring chips and beer to a BBQ, I'm bringing chocolate chip cookies. But these cookies aren't your average crunchy, crumbly chocolate chip cookies, instead the cookies are moist and cakey. When I say cakey, I mean cakey... adding less butter and brown sugar to the dough changed the texture to become fluffier and thicker. This won't become your go-to chocolate chip cookie recipe, buuuut if you ever get tired of your go-to recipe this is a nice change.
Cakey Chocolate Chip Cookies2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
14 tablespoons (1 3/4 stick) unsalted butter, room temperature
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 teaspoon coarse salt
2 teaspoons pure vanilla extract
2 large eggs2 cups semisweet or milk chocolate chips
1. Pre heat oven to 350F. Whisk together flour and baking soda in a bowl.
2. 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
3. Drop heaping tableshopps of dough onto baking sheet lined with parchment paper. Bake cookies until centers are set and edges are golden, 10 to 12 minutes, rotating sheets halfway through.
4. Let cool, then devour!
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