Cakey Chocolate Chip Cookies

The recipe for these Cakey Chocolate Chip Cookies have been clipped to the refrigerator door for weeks, after D decided he wanted some cookies with both milk chocolate and white chocolate chips. Unfortunately, I always seemed to find something more interesting to cook so these cookies got put on the backburner.

After making the crack pie I had a small bowl with three cracked eggs in it. They were the evidence of how terrible I was at separating eggs that day. I was excited because I thought I could use them in this recipe, but then I actually looked at the recipe and there was only two eggs. Oh well. I took my egg carton out of the fridge and cracked three eggs into my mixture. Yep. Three eggs. I may or may not have said a dirty word.

I had already sacrificed a fair chunk of butter and sugar to this recipe, so I kept going. I mean, these are meant to be cakey anyway, right? As it turns out, the dough/batter came out beautifully and I was very happy with it. I think that had I only used the two eggs I was supposed to it would have been much harder to work with. Thinking back, Martha's cookies do often end up with quite a hard mix which can make it annoying to scoop onto the trays. Maybe I'll have to keep this in mind for the future.

Cadbury chocolate chips are not my favourite type of chocolate, I think they have a funny flavour to them so I processed these ones into much smaller pieces to better distribute the flavour around the cookie. This worked quite well. The cookies are also much smaller than Martha recommends, but I like a bite-sized cookie and a full sized chocolate chip would be too much, I think.

The cookies were amazing. They really do taste cakey, almost like the edge of a nicely baked cupcake. They are soft and crumbly and full of chocolate. D and I ate the first tray of 12 biscuits between us while the rest of the cookies were baking. They are really good.

One other thing I must keep in mind when making Martha's cookies is that I need to halve the recipes. They make way too many cookies and when you can only fit 12 on a tray and your oven will only cook one tray at a time, you are standing over the oven for way too long and then the cooked cookies don't fit into any of my cookie tins! These cookies are currently hanging out in a cake carrier, so I'm not quite sure where I'm supposed to put my angel food cake.


Cakey Chocolate Chip Cookies
from Martha Stewart.com

2 1/4 cups plain flour
1/2 teaspoon baking soda
198g 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 (I used three)
2 cups semisweet and/or milk chocolate chips

Preheat oven to 180 degrees C. 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. Store cookies in an airtight container at room temperature up to 1 week.