Lesley Pascual-BartoloRecipe Developer & Content Creator, Lesley's Test Kitchen · Founder

Cakey Chocolate Chip Cookies by Martha Stewart

Name: Cakey Chocolate Chip Cookies by Martha Stewart
Uploaded: 2024-10-25T06:33:06+00:00
Duration: 2 min 33 s
Channel: Lesley Pascual-Bartolo
Description: In this Taglish cooking tutorial, the presenter demonstrates Martha Stewart’s cakey chocolate chip cookie recipe. She begins by creaming softened butter…

25 Oct 2024 · 3 min

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2:33

In this Taglish cooking tutorial, the presenter demonstrates Martha Stewart’s cakey chocolate chip cookie recipe. She begins by creaming softened butter with sugars for 3‑5 minutes, scraping the bowl sides to ensure even mixing. Egg and salt are added and beaten until combined, with the salt deliberately added early to melt and distribute evenly. The dry ingredients—flour and baking soda—have been sifted beforehand; the presenter notes the surprise of using baking soda instead of baking powder, explaining that baking powder would give more lift but the recipe still achieves cake‑like texture with soda. The dry mix is folded in, and chocolate chips are added halfway through mixing. Because the dough is very sticky, it is chilled in the freezer for at least 15 minutes, then again after portioning if it softens. The cookies are baked at 350 °F for about 13 minutes. The final product is described as light, with a tender, cake‑like edge and a soft, gooey center, lacking crunch. The presenter remarks that while the texture may not suit everyone, the combination of baking soda and generous chocolate chips contributes to the result. The video ends with a reminder to subscribe and follow for more content.

Chapters

Today I'm featuring a recipe for cakey chocolate chip cookies by Martha Stewart. Ipa una ko napo agad, hindi ako fan ng cakey cookies, pero para sa iyo to, ikaw na ang tipo ay lighter textured na cookie. Just like any typical cookie, we start by creaming the softened butter and sugars. Importante ang creaming process para maachieve yung light and cakey texture. This will take about 3 to 5 minutes. Huwag ka limutan is scrape ang sides and bottom ng bowl once in a while to ensure napantay ang pakakahalo. Now we can add the egg and salt, tapos beat until well combined. Yes, dito pa lang po dinadagna ang salt, and I think that's a very good idea kasi masisigurado mo na magmemelt talaga ang salt at madidistribute evenly. At this point, we can add the dry ingredients. So I have sifted together the flour and baking soda beforehand. By the way, I'm surprised that baking soda is used in this recipe instead of baking powder. Baking powder will give more lift and it will help give the cookie an even more cakey texture. But in any case, we can achieve the cakeiness of this recipe Kahit baking soda ang ginamit. So as you can see here, I am folding in the dry ingredients. Tapos, kapag halfway blended na, we can add the chocolate chips and mix until just combined. Since the dough is very sticky, let's put this in the freezer for at least 15 minutes before portioning. Tapos, ibalik ulit sa freezer for another 15 minutes before baking kung sakaling mapansin mo na masyado ng lumambot na yung dough. And now here's our finished product. I baked this at 350°F for about 13 minutes. So ayan, tikman natin. Ayun, cakey nasha. Ang light nya kagatin, yung parang walang luma laban, pero still yung gitanya ay soft and gooey. I believe nakatulong don yung baking soda at yung dami ng chocolate chips na nilagay. The edges are light and tender like a cake, and there's no crunch. Overall, it's still not your favorite texture. Because if you like cakey cookie type, you might not like this recipe. If this has been helpful, don't forget to subscribe and follow for more.