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All Reviews for Cakey Chocolate Chip Cookies
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 3 dozen
ml1003fooa4_1205_cakey_chocolate_chip_cookies.jpg
Ingredients
Ingredient Checklist
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
Cook's Notes
Store cookies in an airtight container at room temperature up to 1 week.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 3 dozen
ml1003fooa4_1205_cakey_chocolate_chip_cookies.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 3 dozen
Recipe Summary
Yield: Makes about 3 dozen
Yield: Makes about 3 dozen
Makes about 3 dozen
ml1003fooa4_1205_cakey_chocolate_chip_cookies.jpg
ml1003fooa4_1205_cakey_chocolate_chip_cookies.jpg
Ingredients
Ingredients
- 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
Directions
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.
Cook's Notes
Store cookies in an airtight container at room temperature up to 1 week.
Cook’s Notes
Store cookies in an airtight container at room temperature up to 1 week.
Reviews (23)
Add Rating & Review
315 Ratings
5 star values:
109
4 star values:
102
3 star values:
65
2 star values:
30
1 star values:
9
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Reviews (23)
Add Rating & Review
315 Ratings
5 star values:
109
4 star values:
102
3 star values:
65
2 star values:
30
1 star values:
9
Add Rating & Review
315 Ratings
5 star values:
109
4 star values:
102
3 star values:
65
2 star values:
30
1 star values:
9
315 Ratings
5 star values:
109
4 star values:
102
3 star values:
65
2 star values:
30
1 star values:
9
315 Ratings
5 star values:
109
4 star values:
102
3 star values:
65
2 star values:
30
1 star values:
9
- 5 star values:
- 109
- 4 star values:
- 102
- 3 star values:
- 65
- 2 star values:
- 30
- 1 star values:
- 9
Martha Stewart Member
Rating: 5 stars
08/08/2019
Love this recipe! Cookies turned out just how I wanted. I only had semi-sweet chocolate chips, but if I had milk chocolate I would’ve used those instead. Another thing, I found that 12 mins wasn’t quite enough time. Instead I baked them for more like 14-15 mins. I added chopped walnuts to add a little extra flavor too. Family loved them! Would make again.
Martha Stewart Member
Rating: 5 stars
07/13/2019
Loved the recipe...just added a 1/2 teaspoon of cinnamon to the recipe
Martha Stewart Member
Rating: 5 stars
12/14/2017
Best chocolate chip recipe I have ever tried! Amazing and incredibly simple to make!
Martha Stewart Member
Rating: Unrated
03/27/2017
This recipe was so tastey! I saw a comment saying to cool the batter before baking. I put the batter in the freezer for about 10 minutes and they turedn out wonderful. Added M&M's along with chocolate chips. Probably the best cookies I have ever made! Thank you Martha!!!!!
Martha Stewart Member
Rating: Unrated
01/26/2017
This is my favorite chocolate chip recipe I've ever made. I have a few important tips after some trial and errror
1. Refrigerate dough immediately after scooping out the cookies for the first batch. I didn't do this the first time and the first batch turned out great because the dough was cold but the second and third batches spread out flatter and flatter from the dough getting warm
2. Scoop them smaller rather than larger. With the time recommended, a tbsp scooped FLAT is the perfect size
Martha Stewart Member
Rating: Unrated
12/03/2016
These cookies are very horrible in my opinion. First of all instead of 10 minutes we did 9 minutes and it burned all around and was uncooked on the inside. Then we tried 7 minutes and before it cooked completely we checked them and the dough melted but the chocolate didn't. When it was ready, it still was melted so we put them in for 1 more minute. Finally, when it finished it was barely cooked on the outside and melted on the inside. This is why I believe you shouldn't make these cookies.
Martha Stewart Member
Rating: Unrated
12/03/2016
These cookies are very horrible in my opinion. First of all instead of 10 minutes we did 9 minutes and it burned all around and was uncooked on the inside. Then we tried 7 minutes and before it cooked completely we checked them and the dough melted but the chocolate didn't. When it was ready, it still was melted so we put them in for 1 more minute. Finally when it finished it was barely cooked on the outside and melted on the inside. This is why I believe you shouldn't make these cookies.
Martha Stewart Member
Rating: Unrated
08/29/2016
The dough spread out to the "soft and chewy" type cookie. I followed the recipe above and they are barely cakey. :(
Martha Stewart Member
Rating: Unrated
06/16/2016
Bake on oven rack one slot above middle!
I followed directions exactly, and placed the oven rack on the middle slot in my oven. However, my cookies were almost burnt on the bottom after 8 minutes yet still raw in the center. For the second batch I moved the oven tray up one slot and the cookies turned out perfect! I checked them after 8 minutes and added an additional 2 minutes for a total of 20 min. The cookies came out baked all the way through and were light golden on the edges!
Martha Stewart Member
Rating: Unrated
01/24/2015
If prepared sans Chocolate Chips & made small & taller very cake like & pour Chocolate Ganache on tops are the ultimate in a Cookie. Not traditional yet extremely tasty! (=^_^=)
Martha Stewart Member
Rating: Unrated
02/11/2013
Yes! That's exactly what I was looking for! Thank you so much Martha. It's perfect!!!
Martha Stewart Member
Rating: Unrated
03/13/2012
I was drawn to these cookies because of the unique texture-cake. Mine were very yummy as the picture suggested but weren't as fluffy as I had hoped. Maybe next time will be different... idk. Overall, great cookie, takes a pleasantly new and different approach to traditional chocolate chip cookies!
Martha Stewart Member
Rating: Unrated
12/08/2011
Best cookie recipe ever! And so versatile as well. I have made these with white chocolate chips and macadamia and also with butterscotch chips and oatmeal. Both coolies turned out perfect! Crispy on the outside and deliciously soft on the inside.Perfection!
Martha Stewart Member
Rating: Unrated
10/19/2011
Full proof recipe! My family thinks i am a skilled baker with this recipe! Thank you! Trying recipe for first time? The mixer is a must for proper exicution. I made these cookies with out it and it might as well be a totally different recipe with out it.
Martha Stewart Member
Rating: 5 stars
08/25/2011
Exactly what I was looking for! Cakey, soft, and airy. Delicious!
Martha Stewart Member
Rating: Unrated
10/17/2010
These cookies are a hit everywhere they go! I have been making them for years and follow the recipe to the T but usually add chopped walnuts and sometimes substitute the chocolate chips for M
Martha Stewart Member
Rating: Unrated
05/13/2010
Yum, great texture. I followed the recipe to the letter. I made them both small (about 2 1/2")and large (about 3 1/2"). The bigger cookies baked up better, were more cakey in the middle and stayed softer longer. I also froze unbaked portions of dough; I let them thaw a bit while the oven preheated and they baked up beautifully. This is a keeper.
Martha Stewart Member
Rating: Unrated
02/21/2010
Just what I was looking for..I did not want a crisp cookie. I added a teaspoon of espresso powder to give in a bit more of a cocoa taste and it was perfect. Made these rigth before dinner and had to keep everybody from eating them all.
Martha Stewart Member
Rating: Unrated
12/28/2009
My sister made these 3 times this week and they are AWESOME!!!!!!
Martha Stewart Member
Rating: Unrated
07/22/2009
I just made these with 1 cup semisweet morsals and 1 cup heath brickle... they are wonderful! Not too sweet
Martha Stewart Member
Rating: Unrated
06/11/2009
Very cake like but not much flavor
Martha Stewart Member
Rating: Unrated
10/11/2008
They turned out great! Then I put peanut butter chips and white chocolate into the batter and they were wonderful!!!
Martha Stewart Member
Rating: 5 stars
08/08/2019
Love this recipe! Cookies turned out just how I wanted. I only had semi-sweet chocolate chips, but if I had milk chocolate I would’ve used those instead. Another thing, I found that 12 mins wasn’t quite enough time. Instead I baked them for more like 14-15 mins. I added chopped walnuts to add a little extra flavor too. Family loved them! Would make again.
Rating: 5 stars
Rating: 5 stars
07/13/2019
Loved the recipe...just added a 1/2 teaspoon of cinnamon to the recipe
Rating: 5 stars
12/14/2017
Best chocolate chip recipe I have ever tried! Amazing and incredibly simple to make!
Rating: Unrated
03/27/2017
This recipe was so tastey! I saw a comment saying to cool the batter before baking. I put the batter in the freezer for about 10 minutes and they turedn out wonderful. Added M&M's along with chocolate chips. Probably the best cookies I have ever made! Thank you Martha!!!!!
Rating: Unrated
Rating: Unrated
01/26/2017
This is my favorite chocolate chip recipe I've ever made. I have a few important tips after some trial and errror
1. Refrigerate dough immediately after scooping out the cookies for the first batch. I didn't do this the first time and the first batch turned out great because the dough was cold but the second and third batches spread out flatter and flatter from the dough getting warm
2. Scoop them smaller rather than larger. With the time recommended, a tbsp scooped FLAT is the perfect size
Rating: Unrated
12/03/2016
These cookies are very horrible in my opinion. First of all instead of 10 minutes we did 9 minutes and it burned all around and was uncooked on the inside. Then we tried 7 minutes and before it cooked completely we checked them and the dough melted but the chocolate didn't. When it was ready, it still was melted so we put them in for 1 more minute. Finally, when it finished it was barely cooked on the outside and melted on the inside. This is why I believe you shouldn't make these cookies.
These cookies are very horrible in my opinion. First of all instead of 10 minutes we did 9 minutes and it burned all around and was uncooked on the inside. Then we tried 7 minutes and before it cooked completely we checked them and the dough melted but the chocolate didn't. When it was ready, it still was melted so we put them in for 1 more minute. Finally when it finished it was barely cooked on the outside and melted on the inside. This is why I believe you shouldn't make these cookies.
Rating: Unrated
08/29/2016
The dough spread out to the "soft and chewy" type cookie. I followed the recipe above and they are barely cakey. :(
Rating: Unrated
06/16/2016
Bake on oven rack one slot above middle!
I followed directions exactly, and placed the oven rack on the middle slot in my oven. However, my cookies were almost burnt on the bottom after 8 minutes yet still raw in the center. For the second batch I moved the oven tray up one slot and the cookies turned out perfect! I checked them after 8 minutes and added an additional 2 minutes for a total of 20 min. The cookies came out baked all the way through and were light golden on the edges!
Rating: Unrated
01/24/2015
If prepared sans Chocolate Chips & made small & taller very cake like & pour Chocolate Ganache on tops are the ultimate in a Cookie. Not traditional yet extremely tasty! (=^_^=)
Rating: Unrated
02/11/2013
Yes! That's exactly what I was looking for! Thank you so much Martha. It's perfect!!!
Rating: Unrated
03/13/2012
I was drawn to these cookies because of the unique texture-cake. Mine were very yummy as the picture suggested but weren't as fluffy as I had hoped. Maybe next time will be different... idk. Overall, great cookie, takes a pleasantly new and different approach to traditional chocolate chip cookies!
Rating: Unrated
12/08/2011
Best cookie recipe ever! And so versatile as well. I have made these with white chocolate chips and macadamia and also with butterscotch chips and oatmeal. Both coolies turned out perfect! Crispy on the outside and deliciously soft on the inside.Perfection!
Rating: Unrated
10/19/2011
Full proof recipe! My family thinks i am a skilled baker with this recipe! Thank you! Trying recipe for first time? The mixer is a must for proper exicution. I made these cookies with out it and it might as well be a totally different recipe with out it.
Rating: 5 stars
08/25/2011
Exactly what I was looking for! Cakey, soft, and airy. Delicious!
Rating: Unrated
10/17/2010
These cookies are a hit everywhere they go! I have been making them for years and follow the recipe to the T but usually add chopped walnuts and sometimes substitute the chocolate chips for M
Rating: Unrated
05/13/2010
Yum, great texture. I followed the recipe to the letter. I made them both small (about 2 1/2")and large (about 3 1/2"). The bigger cookies baked up better, were more cakey in the middle and stayed softer longer. I also froze unbaked portions of dough; I let them thaw a bit while the oven preheated and they baked up beautifully. This is a keeper.
Rating: Unrated
02/21/2010
Just what I was looking for..I did not want a crisp cookie. I added a teaspoon of espresso powder to give in a bit more of a cocoa taste and it was perfect. Made these rigth before dinner and had to keep everybody from eating them all.
Rating: Unrated
12/28/2009
My sister made these 3 times this week and they are AWESOME!!!!!!
Rating: Unrated
07/22/2009
I just made these with 1 cup semisweet morsals and 1 cup heath brickle... they are wonderful! Not too sweet
Rating: Unrated
06/11/2009
Very cake like but not much flavor
Rating: Unrated
10/11/2008
They turned out great! Then I put peanut butter chips and white chocolate into the batter and they were wonderful!!!
All Reviews for Cakey Chocolate Chip Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cakey Chocolate Chip Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
