Cakey Chocolate Chip Cookies
13
- Prep Time25 mins
- Total Time45 mins
- Makes26 cookies
Produced by Aimee Nishitoba, Photography by Christie Vuong, Food Styling by Eshun Mott, Prop Styling by Nicole Billark.
This recipe, developed by food scientist Jennifer Pallian, has a pared-back ratio of fat and sugar to flour and a higher proportion of liquid ingredients, which takes them into the muffin zone. The addition of oil makes for a pillowy, tender crumb.
Ingredients
1 3⁄4 cups (226 g) all-purpose flour
2/3 cup (132 g) granulated sugar
2 tsp baking powder
1/2 tsp kosher salt
1/4 tsp baking soda
1/2 cup 3.25% milk, at room temperature
1/2 cup sour cream, at room temperature
1/4 cup (57 g) unsalted butter, melted
1 large egg, at room temperature
1 tbsp avocado, grapeseed or safflower oil
1/2 tsp vanilla
1 cup (170 g) milk or dark chocolate chips
1 1⁄2 tbsp coarse sugar, optional
Instructions
Position rack in centre of oven, then preheat to 375F. Line two baking sheets with parchment.
Whisk flour with sugar, baking powder, salt and baking soda in a large bowl. Whisk milk with sour cream, butter, egg, oil and vanilla in a medium bowl. Scrape milk mixture into flour mixture, gently folding it in until just a few flour streaks remain. Do not overmix. Fold in chocolate chips.
Drop 1 1⁄2-tbsp scoops of dough on prepared sheets about 2 in. apart. Sprinkle coarse sugar overtop.
Bake, one sheet at a time, until tops are lightly golden and bounce back when gently pressed, 9 to 11 min. (These are not cookies that you want to underbake. They’re ready once the tops bounce back when lightly pressed.)
Transfer sheet to a rack to cool completely. Repeat with remaining dough. Note: These cookies are best eaten fresh. Freeze any leftovers for future snacking.
Kitchen tip
Dough too soft? A piping bag turns out perfect rounds. A sprinkle of sugar before baking adds to this cookie’s crunch.