Go Back
A tray of cakey chocolate chip cookies

Cakey chocolate chip cookies

These cakey and soft chocolate chip cookies are tender, light, pillowy-soft and are packed with chocolate chips. So delicious!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Cookies
Ingredients Equipment Method

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)

Equipment

  • 1 or 2 cookie sheet
  • 1 or 2 sheet of parchment paper

Method
 

  1. Preheat the oven to 350℉/175℃ and a line a cookie sheet with parchment paper.
  2. Combine the flour and baking soda in a large mixing bowl.
  3. 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.
  4. 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.
  5. Drop tablespoon-size balls of dough about 2 inches apart from each other on the prepared cookie sheet.
  6. Bake the cookies for 10-12 minutes, until the cookies are golden brown around the edges and set in the center.
  7. 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.
  8. Now enjoy your cookies!