Soft, Cakey Chocolate Chip Cookies

4.91 from 75 votes
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Table of Contents
  1. Chocolate Chip Cookie Recipe- Soft,Cakey Version Recipe
Stacks of Soft and Cakey Chocolate Chip Cookies on Wood Background
Soft, Cakey Chocolate Chip Cookies

It’s time for another chocolate chip cookie recipe version, this time it’s all about the cakey factor. In fact this recipe is long past due, the crickets were starting to chirp in this category that’s all about my chocolate cookie blitz, but I keep getting distracted by all the beautiful green things poking through the ground outside. The very last thing I want to do is be on my computer, but because I love you AND I love cookies, here it is.

Truth be told, this is my least favorite way to bake a chocolate chip cookie, but there are legions of chocolate chip cookie fans out there who think this is The Way to make them.

Stacks of Soft and Cakey Chocolate Chip Cookies on Wood Background

These were a test cookie that the girls at work tasted, to rave reviews of course. I am starting to wonder if they are just starving and love everything I bring in or are scared of me. You decide.

I did like these despite my love of chewy cookies and of course ate a couple, who can complain about a soft cookie with chocolate chips?

Ingredients Needed for the Cakey chocolate chip cookie recipe
2 1/4 cups of flour
3 eggs
1 tsp baking soda
1 tsp salt
3/4 cup of butter
1 cup of packed brown sugars
1 tsp vanilla
1 package semi sweet chocolate chips (around 2 cups)

Kick the tires and light the fires to 375 degrees

Cream your butter and sugar together until they are light and fluffy. Add in the eggs, one at a time, beating in completely.Add the vanilla as well.

Whisk together your dry ingredients and add to the butter/sugar mixture. Combine well then add the chocolate chips, mixing until they are spread through the dough evenly.

Cream the butter and sugar for chocolate chip cookie using a mixer

Drop by well rounded tablespoons onto an ungreased or parchment lined sheet. Do not press them down if you want a lovely rounded top cakey cookie.

chocolate chip cookie dough on parchment paper lined in baking sheet

Bake at 375 for 8-10 minutes until golden brown. They will spread out slightly but still stay wonderfully puffy and cakey.

freshly baked chocolate chip cookie in parchment paper

So for all you cakey cookie lovers out there, this is the chocolate chip cookie recipe for you!

Happy baking!

If you are a fan of cakey cookies, these are for you!
4.91 from 75 votes
Close up Stacks of Soft and Cakey Chocolate Chip Cookies on Wood Background
Prep Time
5 minutes
Cook Time
8 minutes
Total Time
13 minutes
Karlynn Johnston


  • 2 1/4 cups flour
  • 3 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup butter
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1 cup semi sweet chocolate chips


  • Kick the tires and light the fires to 375 degrees. 
  • Cream your butter and sugar together until they are light and fluffy. 
  • Add in the eggs, one at a time, beating in completely. 
  • Add the vanilla as well. 
  • Whisk together your dry ingredients and add to the butter/sugar mixture. 
  • Combine well then add the chocolate chips, mixing until they are spread through the dough evenly.
  • Drop by well rounded tablespoons onto an ungreased or parchment lined sheet. Do not press them down if you want a lovely rounded top cakey cookie.
  • Bake at 375 degrees for 8-10 minutes until golden brown. They will spread out slightly but still stay wonderfully puffy and cakey.

Nutrition Information

Calories: 120kcal, Carbohydrates: 14g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 24mg, Sodium: 140mg, Potassium: 51mg, Sugar: 7g, Vitamin A: 140IU, Calcium: 13mg, Iron: 0.8mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Susan Trager says

    I made these today. I added one quarter cup more of brown sugar, one half cup more of chocolate chips, another teaspoon of vanilla, and a cup of chopped walnuts. I kept a bowl of the cookie dough in the refrigerator at all times and I put the balls of cookie dough on parchment paper with the pan in the freezer for 15 minutes before baking them. They came out perfect and very tasty. I made around 60 small cookies.5 stars

  2. Susan Trager says

    I plan to make these. Judging from the ingredients I’ll give five stars How many y tablespoons per cookie?5 stars

  3. Heather C says

    Great cakey soft cookie recipe. I love how they puff up into satisfying round bites. I add about 1/8C more brown sugar and reduce the chocolate chips for a mildly sweet experience.5 stars

  4. Heather says

    These are the all time favorite around my house now! We tried many recipes, but this one definitely takes the cake.

  5. Shannon says

    These were more like cookie-ey cakes than cakey cookies 🙂 not very sweet but very soft and fluffy. More like a muffin consistency and flavor i thought. They were delicious though, if I make them again ill use double the chocolate chips and maybe a little more sugar4 stars

  6. Emerlyn says

    they are super good but a bit dry i dont know if it is me though 🙂4 stars

    • Victoria Dunham says

      The perfect chocolate chip cookie if your looking for a more candy cookie!5 stars

  7. Carly says

    Flavor is okay. Mine turned into choco chip oven pancakes. Maybe it’s me ?3 stars

  8. Rosie Barr says

    This is the only chocolate chip cookie recipe I use. I know it by heart. I sold cookies, cupcakes etc at two of our local Farmer’s Markets. These cookies sold out even when I tripled my inventory. A Pastry Chef from one of our Beachside restaurants told me they were the best chocolate chip cookies he has ever had.

  9. nichole says

    Taste how grandma used to make hers. My Great Grandma is 90 now, and sometimes doesnt remember making cookies, other days she remembers. She used to keep them in a tin canister. We tried all her varying recipes from adding extra flour, less sugar, whatever it may of been. They just were never it. Behold this recipe. We may never know her actual recipe, but this brings back those childhood memories. These are not overly sweet (I prefer these, cookies now a days are sickly sweet) and are soft and pillowy. Grandma used less chocolate chips then I did, so gotta scale them back. Thanks for these, I will hopefully get the recipe *just* right.5 stars

    • Karlynn Johnston says

      That’s great to hear, I hope you can tweak it to taste exactly like hers!5 stars

  10. Davina Roan says

    I followed the instructions precisely and I used unsalted butter. I love that its not overpowering sweet, its perfect! They came out fluffy and soft. My family devoured them. I will definitely use this recipe from now on. Thank you for sharing!5 stars

  11. Toni says

    This is my go to chocolate chip cookie recipe. My great grandmother made cakey soft cookies from a recipe that was in her head and this is the closest I have come to recreating it. My Dad and my children love these cookies. My husband thinks chocolate chip cookies should be crisp, but he is wrong. lol5 stars

  12. Elizabeth says

    honesty they had no flavor at all and the only thing that kept me coming back was the milk chocolate chips2 stars

  13. Jamie says

    Thank you for this recipe. I love cakey chocolate chip cookies. I cut the recipe down to 12 servings and substituted almond extract for the vanilla. They turned out amazing.

    On a side note, I used unbleached all purpose flour and homemade butter. These may have affected the recipe some.5 stars

  14. Emily says

    I’ve made this recipe several times! It is my go to and so many have wanted me to share this recipe with them.

    Today I put in 3 LARGE eggs, not realizing until after adding them in. Any suggestions on what to add to help with the extra amount of egg?5 stars

  15. Brooke says

    SO good!!!! This is the cakey recipe I’ve been searching for!! The recipe didn’t specify, but my butter and eggs were at room temperature when I made the dough. I creamed the butter and sugar for a full 5 minutes. I refrigerated the dough for 30 minutes before baking and I baked it on silicon mats. I added 1/2 cup more semi-sweet chocolate chips than the recipe calls for. Thanks so much for this recipe!!5 stars

  16. Liv says

    These cookies are my jam! I use twice as much chocolate chips and dark brown sugar for a rich flavor. Every time I make them everyone loves them and begs for more. The bake time is perfect and if I’m going for more goey I do 8 minutes and if I want them to travel a bit better I do it for 10. No matter what they come out great and are always a hit. Thank you for this awesome recipe. Tomorrow I’m going to try making them with almond flour and I’m real nervous ?5 stars

  17. Sharon says

    I don’t know what I am doing wrong but these came out nothing like Cakey they are as flat as a pan cake ?.

  18. Sandy says

    Absolutely love this way to bake cookies.these are the best I have ever made.I love the cakey cookies the y are nice and fluffy like the old archway drop cookies.I’m so glad I found the recipe again..these are amazing..5 stars

  19. Judy Davidson says

    Loved these fluffy cakes cookies. But mine are a bit dry and I personally find them not sweet enough. I baked for 10min at 375 which produced a light golden brown bottom and pale top. Will definitely try again, tweeting it a bit. I used margerine instead of butter-could that be why they’re a bit dry? Will try adding a 1/4 cup of granulated sugar next time. Will also add a bit more vanilla. Any suggestions for tweaking would be appreciated.5 stars

  20. Beyza says

    Cakey cookies are my favourite and this will be the next recipe that I’ll try. But, please please please can you write the ingredients with gram measurements? I have tried lots of recipes in past and I am tired of failing. Gram measurements give me reliance. Thanks a lot from now.

    • Liv says

      I add twice as much chocolate chips as the recipe says and I use dark brown sugar. Also, I do think butter is better with these cookies. ?5 stars

    • Misty rice says

      These are amazing cookies so easy to make I just followed the directions and baked them they turned out amazing thank you for a great recipe my kids loved them and me lol

  21. Dianne says

    This is a delicious, cakey, chocolate chip cookie. It is just what I was looking for. I think the sweetness level is perfect the way the recipe is written. For me, 8 minutes at 350 degrees is best (375 was too hot, my tester cookie burned). Also, the dough is very sticky and makes it difficult to slide off the spoon. To remedy that, I wet my finger in in water, the dough slides right off. Then I tapped down the cookie dough with wet fingers. The cookie still puffs up nicely. Hope this helps someone out there to bake an excellent treat! ??

    • ellie h. says

      batter was runny and gross when adding the eggs. stirred for 10 mins, nothing happened. tried the recipe over again and the same happened.1 star

  22. Kelly says

    These are my go to cookies to make! Love them, perfect cakey cookies!! I do use a little less butter because I’m not a big fan of it and they are still great.5 stars

  23. Ava says

    AMAZING!!!!!!! If you’re looking for Cakey, fluffy, scone like chocolate chip cookies look no further!!!! I personally don’t like overly sweet cookies so the brown sugar paired with the chocolate chips was just the right amount of sweetness for me. Saving this recipe and using every time !5 stars

  24. Amy says

    I love this recipe! I used it once but I worried that I didn’t give it enough time in the oven and time outside of it too.

    how long should I have left them outside the oven to cool off?5 stars

    • Kristi says

      LOVE LOVE LOVE this recipe; I use it all the time, I tweet it by adding coconut as well. Sometimes even dried cranberries my family adores them

  25. Catherine says

    My favorite cookie recipe. Not overly sweet, making it perfect for children and adults alike. I recommend using Ghirardelli chocolate chips for the perfect gooey chocolate chip texture to compliment the soft-cakey cookie.5 stars

  26. Jeff says

    I’m not a fan of fluffy cookies, I like them soft and chewy. But if you are, these are pretty perfect. The brown sugar only is a little strange, I don’t know if it adds to the fluffiness or not, but I may try 1/2 cup white, 1/2 cup brown if you are dead set of making these, as they tend to not be very sweet. I added a bit more vanilla to compensate, and they turned out okay. I don’t think I’ll be making these again though, just really not a fan of the cakey cookies. Thanks for the recipe still!!4 stars

    • Jada says

      My go-to cookie recipe! It’s like a chocolate chip CAKE in cookie form!!! I’m definitely in the minority here, but I hate when choco chip cookies are thin, undercooked, and buttery in the center. These cookies are FLUFFY, cakey, and fully-cooked through so they don’t leave an oily residue on your fingers after eating. I absolutely love these cookies and will be using this recipe for the rest of my life. Thank you so much!!!5 stars

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