Cakey chocolate chip cookies
These cakey and soft chocolate chip cookies are tender, light, pillowy-soft and are packed with chocolate chips. So delicious!
Equipment
- 1 or 2 cookie sheet
- 1 or 2 sheet of parchment paper
Ingredients
- 275 gr white whole wheat flour (or sub all purpose flour or 1-to-1 gluten free flour)(approx. 2¼ cup)
- ½ tsp baking soda
- 180 gr butter at room temperature (approx. 1½ stick / 12 tbsp)
- 200 gr coconut sugar (approx. ¾ cup)
- 75 gr granulated sugar (or use xylitol or erythritol to cut calories)(approx. ¼ cup)
- 1 tsp salt
- 2 tsp pure vanilla extract
- 2 large eggs
- 2 cups chocolate chips (regular or mini / semi sweet or dark)(I store mine in the refrigerator so I have cold chips to add to the dough)
Optionally
- some chunks of (dark) chocolate (for each cookie one chunk)
Instructions
- Preheat the oven to 350℉/175℃ and a line a cookie sheet with parchment paper.
- Combine the flour and baking soda in a large mixing bowl.
- In another bowl whisk the butter and sugars together. When the mixture is light and fluffy, add the salt, pure vanilla extract and the eggs and mix it all for about 1 minute.
- Add the flour mixture to the butter mixture and mix it with a spatula until just combined. The dough is almost ready now, you just have to add the (cold) chocolate chips and fold them in.
- Drop tablespoon-size balls of dough about 2 inches apart from each other on the prepared cookie sheet.
- Bake the cookies for 10-12 minutes, until the cookies are golden brown around the edges and set in the center.
- Remove the chocolate chip cookies from the oven and let them cool off on the cookie sheet for 5 minutes. Then transfer them to a wire rack to let them cool off completely.
- Now enjoy your cookies!