Summary

i love a THICCC cakey cookie! this recipe uses cold butter straight from the fridge, so you can bake these gooey chocolate chip cookies at any time, without softening butter in advance. this may be the most decadent cookie you’ll ever eat!

Ingredients

½ cup light brown sugar
½ cup dark brown sugar
½ cup white sugar
1 cup cold butter
2 eggs
1 tbsp. vanilla extract
2 tsp. natural yellow cake extract (optional)
1 ¼ cup cake flour
1 ½ cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
2 tbsp. corn syrup
1 tsp. salt
½ cup milk chocolate
½ cup chocolate chunks

Instructions

preheat oven to 400°F. line a baking sheet with parchment and set aside.
cream together butter, brown sugars, and white sugar (I use a stand-mixer at medium speed for 2-3 minutes, but feel free to mix by hand!).
beat in eggs, add extracts and corn syrup, and stir until combined.
begin adding dry ingredients and mix until homogenous.
fold in chocolate chips and chocolate chunks.*
for thinner, crispier cookies, skip to step 6. for thick, cakey cookies, cover and refrigerate dough until firm, anywhere from 8-15 hours (I like to leave mine in the fridge overnight).
scoop 5 oz. dough (about 10-12 tablespoons- these are BIG cookies!) and roll to form hockey-puck-shaped rounds. place evenly on a baking sheet, leaving 2-4 inches of space between each cookie (I typically only fit about 4 cookies per sheet).
bake in preheated oven until golden brown, about 8-15 minutes. cool before serving.

*for a Christmas twist, instead of doing chocolate chips, add in a peppermint mix with white chocolate, semi-sweet, and peppermint bark pieces. then top each with a bit of peppermint bark before baking! 🎄✨

Chocolatey Chip Cakey Cookies

Recipe-

Summary

Ingredients

Instructions

*for a Christmas twist, instead of doing chocolate chips, add in a peppermint mix with white chocolate, semi-sweet, and peppermint bark pieces. then top each with a bit of peppermint bark before baking! 🎄✨

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recipe