Cakey chocolate chip cookies

Hands up who doesn't like chocolate chip cookies! Not many I guess...

But do we need another recipe for chocolate chip cookies?

I would say yes, in particular considering that I am not going to share one of those recipes giving the perfect (but what is perfect? what we like I think) balance of chewiness, softness and crunchiness, the combination of textures typical of the worldwide popular American - style chocolate chip cookies.

In fact the recipe I'm giving today makes another kind of sweet baked  good, having the texture of a cake, a crumby crust with a soft and light center...but small like a cookie: a sort of miniature chocolate chip cake.

Nearly the opposite of this chocolate chip cookie-cake that is the size of a cake and the texture of a cookie.

The recipe is an adaptation of a Martha Stewart's recipe (whose book "Cookies" is very inspirational to me), but with less sugar and butter, something I always do when I try new recipes for sweets, and especially when they come from an American cookbook or magazine or blog as they are usually too sweet and rich in fats for my liking.

The result is very interesting and original for a chocolate chip cookie. Give it a try if you want to taste something different.

And it's very simple and quick to make. An idea for an impromptu afternoon tea or a quick snack for kids - who, by the way, will enjoy to help in the making.

Cakey chocolate chip cookies

makes about 20 cookies

140 g cups all-purpose flour

1/4 teaspoon baking soda

85 g unsalted butter, room temperature

60 g granulated sugar

20 g light-brown sugar

1/2 teaspoon sea salt

1 teaspoons pure vanilla extract

1 large eggs

160 g  dark chocolate chips (or milk)

Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.

In a small bowl, sift together the flour and baking soda and set aside.

In a large bowl (or in the bowl of an electric mixer fitted with the paddle attachment) add the butter with both sugars; beat until light and fluffy (medium speed if using the electric mixer). Add the salt, vanilla, and eggs and beat until well mixed (medium speed if using the electric mixer).

Add the flour -baking soda mixture and mix until just combined. Stir in the chocolate chips.

Using an ice-cream scoop (or a tablespoon) drop balls of dough about 4 cm apart on the prepared baking sheet.

Bake until the cookies are golden around the edges and set in the center, about 10 to 12 minutes. Remove from the oven,  and leave on baking sheet for a couple of minutes.

Transfer to a wire rack, and let cool completely before serving.

These cookies keep well up to 1 week in an airtight container at room temperature.