What are cakies you ask? Something like a small cake like cookie. Hence, cakies. Well, I don’t know about you but I have a preference when it comes to cookies. I like them soft and chewy. I’m not a crispy cookie eater, AT ALL. And although I love chocolate chip cookies, I do not love baking them. I basically have a love/hate relationship with baking. I love sweets. I hate baking. Yes, you’re reading my food blog. I know…. But in case you haven’t noticed, dinner is my forte. Despite my past baking disasters, I still chug along and continue to bake every so often. Usually, with it ending in frustration. However, after making these chocolate chip cakie creations, I finally achieved sweet success. Literally!
Here’s my problem with my typical cookie baking. My cookies are never uniformly the same size. Even though I use a cookie scooper and they’re the same size when they go into the oven, they aren’t the same size as each other when they come out of the oven. They spread too much. They get crisp after cooling. And the list could go on. So you can see what I was aiming for in creating the cakies. None of that nonsense basically!
These cakies are chewy, soft, spread very little, are uniformly the same size and lastly…. yummy. And although they are a little taller than your average cookie, they TASTE just like a cookie.
Soft Chocolate Chip Cakies (makes approximately 3 dozen cakies)
- 1 cup butter, room temperature
- 1/2 c. brown sugar
- 1/2 c. white sugar
- 2 eggs, room temperature
- 1 tsp. vanilla extract
- 1 1/4 tsp. baking powder
- 1/2 tsp. salt
- 3 c. flour
- 1 10 ounce bag of mini semi-sweet chocolate chips (only use 3/4 of the bag)
Preheat your oven to 350. In a stand mixer, add the butter and sugar and mix until fully combined. Add the eggs and vanilla and mix together. Then add the baking powder and salt. Mix. Add the flour 1 cup at a time, mixing just until combined. Stir in the chocolate chips. Using a cookie scooper, scoop the dough and place the cakie dough balls onto a baking sheet. (I used 3 baking sheets and I sprayed them with cooking spray. Except the one with the Sil Pat on it.) Bake for 10-12 minutes, or just until the underside of the cakie turns slightly golden. These cakies do not get golden on top. Only the bottom please! Leave on the baking sheets for a few minutes, then transfer to a cooling rack. When cakies are completely cooled, place in an airtight container.
These cakies will stay soft for days! If they last that long….
P.S. They’re delicious with a glass of milk or as they’re eaten in our house, IN a glass of milk.