Cookies turning out cakey usually means the dough has too much structure- building ingredients or too much air. Here are common causes and practical fixes: What to check

• Flour amount: Excess flour dries dough and promotes a cake-like texture. Use accurate measurement (spoon-and-sweep, then level) and consider weighing flour if you’re not already. Also, avoid scooping straight from the canister which can pack the flour.
• Mixing method: Overmixing after adding flour and leaveners can whip in extra air and develop gluten, making cookies puffier and cakier. Mix until just combined, and avoid beating for long once the flour is in.
• Leavening balance: Too much baking powder or baking soda can lift cookies too much. Use the amount specified in the recipe and avoid making substitutions that increase leavening.
• Egg and fat ratio: Too many eggs or eggs with insufficient fat can create a cake-like texture. Ensure you’re following the recipe’s fat-to-flour-to-egg balance. If you’re substituting eggs, some substitutes can alter moisture and structure.
• Butter temperature and type: Softened or melted butter can lead to more spread and crisper cookies, while very soft or warm butter can trap more air. If you want chewier cookies, use softened butter and slightly chill the dough before baking.
• Dough chilling: Chilled dough spreads less in the oven, which can affect texture. If your dough is very warm, cookies may puff more. Chilling for 30–60 minutes can help control spread and texture.

Easy fixes you can try

• Reduce flour by 1–2 tablespoons per batch and re-measure carefully.
• Mix only until ingredients are combined; stop as soon as the flour disappears.
• Check oven accuracy with an oven thermometer; baking at a slightly lower temp or for a shorter time can reduce cakiness.
• If egg count feels off, try using one less egg or replacing part of the egg with just the yolk (yolks add fat and moisture, whites can contribute structure).
• Chill dough for 30–60 minutes before baking to reduce spread and encourage a softer, chewier texture rather than cake-like.

Texture goals

• To achieve chewy cookies: more fat and sugar relative to flour, moderate moisture, and adequate spreading.
• To achieve crisp cookies: higher fat content, a bit less moisture, and baking longer at a steady temperature to promote spreading and edge crispness.

If you’d like, share the recipe you’re using (ingredients and approximate times/temperatures) and a brief description of how you’re mixing and shaping the dough. With that, can tailor concrete adjustments for your batch.