This post is going to teach you how to make an amazing cake-style version, and it's part of an ultimate chocolate chip cookie project that includes original recipes for every single type of cookie lover.
See the inside of the cookie? It's actually not too far from what the inside of a cake looks like.
The key to nailing a perfect cake-style cookie is measuring your flour correctly. Too much flour and they'll be as dense as a hockey puck.
When you're making these cookies, make sure to use the spoon-and-level method of measuring flour.
This means that you stir the flour with a spoon to aerate it, and then spoon flour into the measuring cup. Level it off with the flat side of a knife before pouring into your mixing bowl. (You can also check out this King Arthur Flour post for a helpful step-by-step video.)
Of course, if you have a digital scale, that is the best way to bake accurately. (And you don't even need to get out your measuring cups!) There are both ounce and gram measurements in the recipe below.
The cracks aren't as deep on the top of the cookie as a chewy one would be, because these have more flour and more leavening — so that they can rise similarly to a cake.
Another important way to get that cake-style lift is by beating in extra air. This means using an electric mixer to incorporate air throughout the dough, which causes the dough to lift in the oven.
Cakey Chocolate Chip Cookies
Makes about 24 cookies
Recipe by Lindsay Hunt
3¼ cups all-purpose flour, spooned and leveled *(see note above)* (13.5 oz/385 g)
1½ tsp kosher salt or ¾ teaspoon fine salt
1 tsp baking soda
½ tsp baking powder
1 cup (2 sticks) unsalted butter, at room temperature (8 oz/226g)
1 cup packed light brown sugar (7.5 oz/212 g)
¾ cup granulated sugar (6 oz/170 g)
2 large eggs, at room temperature
2 tsp vanilla extract
12-ounce bag (2 cups) semisweet or bittersweet chocolate chips
Flaky sea salt
1. Whisk the flour, salt, baking soda, and baking powder in a medium bowl. Set aside.
2. Combine the butter and both sugars in a large bowl. Using an electric mixer on high speed, beat everything together until it's super light and fluffy, 3 to 4 minutes.
3. Beat in one egg to the sugar-butter mixture until it's fully mixed in. Scrape the sides of the bowl with a flexible spatula. Beat in the second egg and the vanilla and scrape the sides of the bowl again to make sure everything is fully incorporated.
4. Add the dry ingredients to the wet and mix on low speed until fully combined. Beat in the chocolate chips.
To bake right away: Preheat the oven to 375º F. Refrigerate the dough for at least 10 minutes while the oven preheats, then scoop the dough in 2-ounce portions with a cookie scoop (or you can measure out ¼ cup/4 tablespoon scoops with your hands) and sprinkle with flaky sea salt. Bake 3 inches apart on a parchment-lined baking sheet for 12 to 16 minutes, until the edges are set and the cookie is dome-shaped and beginning to turn golden brown throughout. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
To bake after the dough rests (recommended): Scoop the dough into 2-ounce portions with a cookie scoop (or you can measure out ¼ cup/4 tablespoon scoops with your hands) and place on a parchment-lined baking sheet. Wrap the the baking sheet tightly with plastic wrap, and refrigerate for at least 4 hours and up to 3 days. You can also freeze the chilled balls of dough in an airtight zip-top bag for up to 1 month.
30 minutes before baking, preheat the oven to 375º F. Sprinkle the dough with flaky sea salt and bake 3 inches apart on a parchment-lined baking sheet for 14 to 18 minutes, until the edges are set and the cookie is dome-shaped and beginning to turn golden brown throughout. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.