Chocolate Chip Cakies
Soft, fluffy, and delightfully rich, Chocolate Chip Cakies are the perfect marriage between a cookie and a cake, giving you the best of both worlds in every bite. These pillowy treats are made with simple pantry staples like all-purpose flour, brown sugar, and semi-sweet chocolate chips, but what sets them apart is their irresistibly tender texture — thanks to the addition of whole milk and creamy butter. With just 20 minutes of prep time, these cakey cookies are quick to whip up for a satisfying homemade dessert. Customize your batch by folding in chopped walnuts or pecans for a delicious crunch, and enjoy them warm with gooey chocolate centers or slightly cooled for a satisfyingly chewy finish. Perfect for family gatherings or casual snacking, these Chocolate Chip Cakies are sure to be a hit!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (softened)
- 0.75 cup granulated sugar
- 0.75 cup brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.25 cup whole milk
- 1.5 cups semi-sweet chocolate chips
- 0.5 cup optional: chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Mix in the vanilla extract and milk until thoroughly combined.
Gradually add the dry ingredients to the wet ingredients in three increments, mixing just until combined. Be careful not to overmix.
Fold in the chocolate chips and chopped nuts, if using, with a spatula or wooden spoon.
Using a medium cookie scoop or spoon, drop 2-tablespoon-sized mounds of dough onto the prepared baking sheets, leaving about 2 inches of space between each one.
Bake in the preheated oven for 10-12 minutes or until the edges are just golden and the centers appear slightly underbaked. Be careful not to overbake to maintain cakie softness.
Allow the Cakies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.3 g | 280% | |
| Saturated Fat | 110.8 g | 554% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 2493 mg | 108% | |
| Total Carbohydrate | 693.7 g | 252% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 465.1 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 378 mg | 29% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 1016 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
