Cakey Chocolate Chip Cookie

Cakey Chocolate Chip Cookie

This chocolate Chip cookie recipe definitely has very cakey qualities about it. The lower butter content means that it’s a bit taller and a bit softer in the middle.

Watch the recipe video

*Tips:

-Dough can be portioned into balls and then frozen - you can then cook one or two from frozen as needed. Just add a minute or two to the baking time.

-Some people may find 4% salt too salty - scale this back if you want.

Check out all of our other Chocolate Chip Recipes

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Cakey Chocolate Chip Cookie Recipe || Le Gourmet TV Recipeshttps://youtu.be/9V8YeYyM__EThis chocolate Chip cookie recipe definitely has very cakey qualities about it. The lower butter content means that it’s a bit taller and a bit softer in the middle.https://static1.squarespace.com/static/5a678c0718b27d534f591b05/5a69eb8be2c483e34e3dd0b7/5b0be6fbf950b7b0341d6e42/1527506690736/Cakey+Chocolate+Chip+Cookie+4+C+copy.jpg?format=2500w2018-05-28
Yield: 18 cookiesPin it

Cakey Chocolate Chip Cookie

This chocolate Chip cookie recipe definitely has very cakey qualities about it. The lower butter content means that it’s a bit taller and a bit softer in the middle.

prep time: 25 minscook time: 12 minstotal time: 37 mins

ingredients:

  • 100% (200g) all purpose flour 

  • 40% (80g) white sugar 

  • 40% (80g) brown sugar 

  • 60% (120g) butter at room temp

  • 4% (2 tsp / 10 mL / 8g) salt

  • 1.5% (½ tsp / 2 mL / 3g) baking soda 

  • 5% (2 tsp / 10 mL / 10g) pure vanilla extract

  • 25% (1 large) egg

  • 75% (150g) chocolate chips

Method:

  1. Preheat oven to 350ºF (180ºC).

  2. Weigh out the butter and beat to a creamy consistency.

  3. Add both sugars and cream until really light and fluffy. 

  4. The amount of air incorporated during this step insulates the cookie as it bakes, giving you a cookie with great structure and very little spread.

  5. Mix in the vanilla and egg, then turn the mixer to high and really whip this up.

  6. Mix together the dry ingredients, and then slowly incorporate into the egg / butter mixture.

  7. Don’t over-mix at this step - just mix until the flour disappears.

    Stir in the chocolate chips.

  8. You can at this point refrigerate the dough before baking if you wish.

  9. Portion onto a parchment lined baking sheet and bake for 12-15 minutes.

NOTES:

*Tips:
-Dough can be portioned into balls and then frozen - you can then cook one or two from frozen as needed. Just add a minute or two to the baking time.
-Some people may find 4% salt too salty - scale this back if you want.

calories

100
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