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.
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
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.
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 for 8-10 minutes until golden brown. They will spread out slightly but still stay wonderfully puffy and cakey.
So for all you cakey cookie lovers out there, this is the chocolate chip cookie recipe for you!
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Chocolate Chip Cookie Recipe- Soft,Cakey Version
- 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.
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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Comments & Recipe Tips Share a tip or comment!
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.
Susan Trager says
I plan to make these. Judging from the ingredients I’ll give five stars How many y tablespoons per cookie?
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.
These are the all time favorite around my house now! We tried many recipes, but this one definitely takes the cake.
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 sugar
they are super good but a bit dry i dont know if it is me though 🙂
Victoria Dunham says
The perfect chocolate chip cookie if your looking for a more candy cookie!
Flavor is okay. Mine turned into choco chip oven pancakes. Maybe it’s me ?
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.
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.
Karlynn Johnston says
That’s great to hear, I hope you can tweak it to taste exactly like hers!
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!
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. lol
honesty they had no flavor at all and the only thing that kept me coming back was the milk chocolate chips
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.
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?
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!!
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 ?
I don’t know what I am doing wrong but these came out nothing like Cakey they are as flat as a pan cake ?.
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..
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.
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.
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. ?
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
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.
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.
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 !
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?
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
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.
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!!
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!!!