A few months ago, buzzfeed did a piece on making the perfect chocolate chip cookie. The baker came up with the following solution: there are actually FOUR perfect cookies, depending on your preferences. Chewy and caramel-y, Crispy, Soft and bakery style, and Cakey.
My brother wanted a chocolate chip cookie cake for his birthday party, so I decided that I would try to make the best recipe! I asked him which cookie kind was his favorite, and he chose cakey, so this is an attempt at that. I asked him what he wanted included, and he said nothing except perhaps M&Ms, so I threw a bunch of those in for flavor 🙂
- 3.75 cups all purpose flour
- 1.5 tsp kosher salt
- 1 tsp baking soda
- .5 tsp baking powder
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar
- .75 cup sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 cups semisweet chocolate chips
- .5 cups m&ms (0ptional)
- flaky sea salt, to flavor
- Whisk flour, salt, baking soda, and baking powder in a medium bowl and set aside.
- Beat butter and sugars in a large mixer bowl for 3-4 minutes until very light and fluffy.
- Add in the first egg and beat until fully combined. Scrape down the sides of the bowl with a spatula. Add in the second egg and vanilla and beat until combined again, then scrape down the bowl to ensure that it is thoroughly combined.
- Add the dry ingredients into the mixing bowl and mix on low speed until thoroughly combined. Add in the chocolate and M&Ms, and mix on low until well combined.
- Form the dough into two balls and cover in plastic wrap. Then flatten into a disk of even width. Keep in the refrigerator for at least four hours or up to 3 days.
- When ready to bake, preheat the oven to 375°F. Unwrap a ball of dough and place in the middle of either a skillet or a cake pan lined with parchment paper. Sprinkle the top of the cookie cake with sea salt.
- Place the cookie cake in the center of the oven and bake for 25-30 minutes, until the edges are set, and the cookie is slightly domed and turning golden brown throughout.Let the cookie cool on the sheet for five minutes, then transfer to a wire rack to cool completely.
- This recipe makes two cookie cakes, so if you don’t want both in one night, you can freeze one ball for up to two weeks to make later.
- You can also make about 24 individually sized cookies with this recipe, simply refrigerate the dough in individual (about 4 Tbsp) portions. When ready to bake, place the cookies 3″ apart on a parchment paper lined baking sheet and bake for 14-18 minutes.