Martha Stewart Cakey Chocolate Chip Cookies

Martha Stewart cakey chocolate chip cookies are a tender, fluffy cookie with semisweet chocolate chips, brown sugar and vanilla that comes together in 30 minutes. Save this easy dessert for school bake sales, holiday cookie trays or after-dinner treats, because it's a simple no-chill dough.

Beat the butter and both sugars until the mixture turns light and fluffy, since that trapped air gives the cookies their lift. Stop early and the cookies bake up dense instead of cakey.

Martha uses far more flour than butter and sugar, plus mostly granulated sugar with just a little brown, so the dough barely spreads. She also skips chilling the dough, which keeps the gluten from building and the crumb soft.

Martha Stewart Cakey Chocolate Chip Cookies

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

36

servings

Prep time

15

minutes

Cooking time

12

minutes

Calories

140

kcal

A softer, looser dough bakes into light cookies that stay tall and tender instead of spreading thin. Each bite has a fluffy crumb with plenty of melty chocolate.

Ingredients

• 2 1/4 cups all-purpose flour
  

• 1/2 teaspoon baking soda
  

• 14 tablespoons (1 ¾ 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 and mix dry: Preheat the oven to 350°F, then whisk 2 1/4 cups all-purpose flour and 1/2 teaspoon baking soda in a small bowl. Set it aside while you start the dough.
• Cream butter and sugars: Combine 14 tablespoons room temperature unsalted butter, 3/4 cup granulated sugar and 1/4 cup packed light brown sugar in a mixer bowl with the paddle attachment. Beat on medium speed until the mixture looks light and fluffy.
• Add eggs and vanilla: Reduce the speed to low and add 1 teaspoon salt, 2 teaspoons pure vanilla extract and 2 large eggs. Beat for about 1 minute, until everything is well mixed.
• Fold in flour and chips: Add the flour mixture and mix just until combined, so the dough stays tender. Then stir in 2 cups semisweet and/or milk chocolate chips by hand.
• Scoop the dough: Drop heaping tablespoon-size balls of dough onto parchment-lined baking sheets. Leave about 2 inches between them, since they still spread a little.
• Bake and cool: Bake for 10 to 12 minutes, until the edges are golden and the centers look set. Let them cool on the sheet for 1 to 2 minutes, then move them to a wire rack to cool completely.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Reynolds unbleached parchment paper, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chopped chocolate instead of chocolate chips?

Yes, chopped chocolate or chocolate chunks work fine here. Chop them small because these cookies are on the smaller side, and expect more melted pools since chips are made to hold their shape.

How long do cakey chocolate chip cookies keep?

Once cooled, they stay good for up to 1 week in a sealed container on the counter. Skip the fridge, because the butter can dry them out when chilled.

Can I freeze the baked cookies?

Yes, freeze cooled cookies in an airtight container or freezer bag for up to 3 months. Put parchment or waxed paper between the layers, then thaw them at room temperature for 30 minutes to a few hours.

Do I need to chill the dough first?

No, and it's better not to. Resting the dough lets the gluten develop more, which makes the cookies less soft, so scoop and bake it right away.

Why did my cookies turn out flat instead of cakey?

Too much butter or sugar, or a warm, overly soft dough, makes cookies spread. Measure the flour carefully and use butter that is soft but not greasy or melted.