Recipe: Ultra-Fluffy Chocolate Chip Cake Cookies
1/2 cup unsalted butter, softened
1/2 cup light brown sugar
1/2 cup sugar
1 tbsp. vanilla extract
2 tsp. kosher salt
1 3/4 tsp. baking powder
1 tsp. baking soda
Pinch of grated nutmeg
2 large eggs
2 1/4 cups all-purpose flour
2 1/2 cups chocolate chips
1 3/4 cups walnuts (optional)
- Prepare the Dough: Combine butter, light brown sugar, white sugar, vanilla extract, salt, baking powder, baking soda, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment.
- Mix on low to moisten, then increase speed to medium and beat until soft, fluffy, and pale, about 8 minutes; halfway through, pause to scrape bowl and beater with a flexible spatula. With mixer running, add eggs one at a time, letting each incorporate fully before adding the next. Reduce speed to low, then add the flour all at once. When flour is incorporated, add chocolate chips and nuts and keep mixing until dough is homogeneous.
- Divide dough into 8 equal portions and round each into a smooth ball. Wrap in plastic and refrigerate at least 12 hours before baking; if well protected from air, the dough can be kept in the fridge up to 1 week.
- Bake: Adjust oven rack to middle position and preheat to 350°F. Line an aluminum half-sheet pan with parchment paper. When the oven comes to temperature, arrange up to 4 portions of cold dough on prepared pan, leaving ample space between them to account for spread. Sprinkle with additional salt, if desired.
- Bake until cookies are puffed and lightly brown, about 22 minutes or to an internal temperature of between 175 and 185°F.
- Cool cookies slightly on baking sheet. Best enjoyed warm or within 12 hours.