CHEWY Chocolate Chip Cookies Made With Bread Flour! My husband declares this the best chocolate chip cookie recipe! This easy recipe makes 2 dozen homemade cookies. Save this recipe – you’re going to love it!

Chocolate Chip Cookies Made With Bread Flour
My husband keeps raving about these Bread Machine Chocolate Chip Cookies—he says they’re his absolute favorite! And the best part? They were a happy accident.
I was craving cookies but realized I was out of all-purpose flour. So I grabbed the bread flour instead, and the result was amazing. These chocolate chip cookies made with bread flour come out extra chewy, soft in the center, and packed with rich chocolate flavor.
If you’ve never tried baking cookies with bread flour, you’re in for a treat. It gives the cookies a perfect texture that holds up beautifully—no flat cookies here! I’m officially keeping bread flour in the pantry just for cookies now.
Bonus: Since writing this recipe, I decided to try making them with white chocolate chips too! Be sure to check out my White Chocolate Chip Cookies recipe next!
Why You Want to Use Bread Flour for Cookies
Can you use bread flour for cookies? Yes, you sure can!
If you’ve never tried baking cookies with bread flour, you’re missing out on the ultimate chewy texture. The science behind it? Bread flour has a higher protein content than all-purpose flour, which means it produces more gluten. More gluten equals more chew—and that’s exactly what makes these cookies so satisfying.
The result is a cookie that’s crispy on the edges, chewy in the center, and perfectly golden brown. Dare I say… cookie perfection?
Bread Flour Vs All Purpose Flour in Cookies
The key difference between bread flour and all-purpose flour is their protein content. Bread flour has a higher protein level, which is essential for making bread with a chewy, stretchy texture. This extra protein helps produce more gluten, giving bread its signature structure. When used in cookies, that same gluten boost results in a chewier, more satisfying texture.
So, if you’re aiming for soft, chewy cookies with a perfect balance of crispiness and tenderness, bread flour is your secret weapon! It’s the reason why these cookies are so irresistible.
How to Make Chewy Cookies
Time to bake the best chocolate chip cookies!
This recipe calls for 1 3/4 cup bread flour. Combine it with baking soda, baking powder and salt in a bowl.
In another bowl add softened butter, brown sugar and sugar together. I like to use a hand mixer to cream all the ingredients together. Once mixed, add egg and vanilla and continue mixing.
Now, add your wet ingredients to the dry ingredients (the flour bowl) and mix until your cookie dough is crumbly.
Add in your semi-sweet chocolate chips and stir with a spoon, making sure you mix well so the chocolate chips even out. You want to make sure every cookie is packed with chocolate chips!
Cover the dough bowl with plastic and place in the refrigerator. We’re going to let the dough chill for 30 minutes, allowing the dough to toughen up so we can form it into balls.
Now roll the dough into smallish balls and place on a nonstick cookie sheet or silicone baking mats.
Then using a spatula, gently press down on each cookie forming it into a cookie like shape.
Bake for 12-14 minutes or until golden brown and out comes the most delicious Chocolate Chip Cookies! Note: The cookies will firm up as they cool.
Storing Chocolate Chip Cookies
To store your chocolate chip cookies, keep them in an airtight container to maintain their chewy texture. This recipe makes about two dozen cookies, but good luck keeping them around for more than a day—they’re that delicious.
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Chocolate Chip Cookies Made With Bread Flour
PrintIngredients
- 1 3/4 cup bread flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 stick butter softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 8 ounces semi-sweet chocolate chips
- sea salt to sprinkle optional
Instructions
- Mix flour, baking soda, baking powder and salt in a bowl.
- Add softened butter, brown sugar and sugar to a large bowl. Use a hand mixer to cream ingredients together. Add egg and vanilla and continue mixing until combined.
- Add wet ingredients to dry ingredients bowl and mix until you have a crumbly cookie dough. Add chocolate chips to bowl and stir with a spoon.
- Cover bowl and place in refrigerator to chill for 30 minutes.
- Preheat oven to 350 degrees. Place silicone baking mats on cookie sheets, or spray with nonstick spray.
- Drop large tablespoons of cookie dough on cookie sheets. Sprinkle lightly with sea salt (optional). Using a spatula, gently press down on each cookie so it’s no longer a ball shape.
- Bake for 12-14 minutes or until golden brown. Serve warm – enjoy!
Jessica Schrader says
Made them twice for our bible study, double batch aaannd gone. Great cookies
Hannah says
Is the stick of butter supposed to be salted or unsalted. I’d assume unsalted with how much salt is added, but I’d like to know for sure. Also, I use Kerrygold butter. One stick of that is 1 cup. Wish recipes would specify these things.
Pamela Reed says
Hey Hannah, both salted and unsalted butter work for this recipe. Personal choice, but I usually have salted butter in my fridge, so that’s my go to.
Julian Quarles says
This recipe was awesome, but it got me thinking, is this a good base cookie recipe for snickerdoodles or butter cookies etc? I made one without the chocolate chips (happy accident) and it was so good!
Debbie says
I always measure flour by grams. One cup = 120 grams. Is that correct in this recipe? Can’t wait to try these.
Pamela Reed says
Hey Debbie, I always measure by measuring cup so I can’t be sure about grams.
Emily says
I owe you a comment for this recipe being so awesome. I’m a no-knead bread baker, and I don’t have room for AP flour, so this bread flour recipe was a godsend. THANK YOU!
Pamela Reed says
Yay, so happy you like them! They are our fav cookies!! 🙂
Kathleen P. Johnson says
One of my best choco chip cookies. I had some artisan bread flour that is ready to expire. I had to use it and I’m glad I found this recipe. So good!
Not in the US says
How many grams butter is a “stick”?
Pamela Reed says
I googled it for you. 1 stick is equal to 113 grams.
Matt says
“I googled it for you” 😂😂 love that.
Great recipe!
alena says
made these last night and was surprised at how delish they were!! they were soft and chewy on the inside and crunchy on the outside 🙂
Pamela Reed says
So happy to hear you liked the cookies Alena! Thanks for stopping by!
Kacy says
Thank you for this information, I prefer my cookies chewy! Also, that is a lovely $285 mug you have there..
JPatty says
Love this recipe . This is the second time I tried it. My husband loves them. Thank you
JessCope says
These turned out amazing! Huge plus that they are easy as well!! My new go to for chocolate chip cookies.
Annette says
These are the best chocolate cookies I have ever tasted. I added 1/2 cup pecans.
Pamela says
Thanks Annette! So happy to hear you liked the cookies! 🙂
Annette says
Can I use a convection oven? Should I bake for about 10 minutes?
Johnny be good says
You can use a wood fired oven to make those cookies in bake 3-5 minutes
Jill B says
Saving this recipe! They came out amazing!
Pamela says
So happy you liked the cookies!
Ralinda says
I loved these. My husband said they are the best ever!
Barbara says
This might be my new favorite cookie recipe. I loved the outside crunch and the sea salt pushed it over the edge of deliciousness! Thanks for sharing..
Barbara says
I meant over the top. Lol The cookies were fantastic!! It’s usually my baking skills that send me over the edge, but these turned out perfect.
Jeff says
My wife and I had the kids and grandkids up to our new mountain cabin. I was sent to store with list and came back with bread flour as opposed to some other kind of flour (who knew?). My wife decided not to make cookies but I doggedly used the google and found you! The kids, grandkids and especially the wife all loved them and they disappeared within minutes. Now they are requested for the holidays and guess who gets to make them? #trainable
Pamela says
Hahaha, thanks for the laugh Jeff! Glad they were a hit, thank you for letting me know. 🙂
Geneva A says
I absolutely loved this recipe, never again will I use APF for my cookies. Thank you for getting creative girlie!!
Pamela says
Yay! So happy you liked them Geneva! Thanks for stopping by and leaving a comment! 🙂
Daisy says
Very good recipe! My son couldn’t stop eating and had 5pcs at a time! Thank you for sharing your perfect recipe!
Laura says
I need help so I added all of the ingredients and it is very doughy and not crumbly
Kimberly says
My family loved this recipe so much, we made 3 batches!
Thank you so much for asuperbly delicious cookie recipe.
Stephanie says
Quite tasty. I added 3/4c chopped walnuts in addition to the chocolate chips. Very easy and a good use of some leftover bread flour! Not too sweet either which I like. I made them slightly smaller so yielded more cookies to share with friends and neighbors. 🙂
Lily says
These are so yummy! I ran into the same dilemma and scoured the internet for whole wheat or bread flour cookies and found yours. I’m so glad I did!
I couldn’t wait to eat them so I made three without chilling and still super delicious, chewy and fluffy. Excited to make the rest tomorrow!
Quinn L says
I’ve made this recipe multiple times now and my boyfriend LOVES them! I usually substitute the chocolate chips for 4 oz of Heath milk chocolate English toffee bits, but one time I stuffed them with Nutella! They’re always great and stay nice and chewy in a cookie tin for a few days. Thank you for sharing this recipe!
Jackie says
This recipe was the best chocolate chip recipe. The center of the cookies had this amazing soft center and the crispy around the edges. My husband raved about them. Definitely beats the Tollhouse Cookie recipe. Thank you for sharing with all of us.
Aquila Corbin says
I love these cookies! My first dozen were flat, but devoured anyway. My second dozen (same batch) came out out thicker and more pale just as the photos and still taste wonderful. The second set chilled longer while the first cooked, and I did NOT use parchment paper on the second bake that look like the photos. Not sure if that is relevant to anyone else. Thanks for sharing these perfect cookies!
Pamela says
I’m so happy to hear you liked these cookies! Thanks for commenting Aquila!
Triple C says
I can’t believe these came out bakery good! Crispy (edges a little more golden-colored than your pics) and tender soft chew inside! Ours came out more wrinkly too without spreading too much. Love! Amazing texture & awesome appearance. Bread flour – excellent change! Dough is “crumblier” but it’s held together by love when made. Love this recipe!
LynneSuzy says
My 50 year hunt for the perfect chocolate chip cookie is finally over! PERFECTION! I did not sprinkle with salt. I added the salt in the recipe, and I NEVER do that! I could TASTE the salt in the cookie, and next time I will omit it. Aside from that, I can’t wait to share them this Christmas – and a lot of other times.
ELS says
I made it!
Followed the exact measurements and baked it in air fryer. I made some with rainbow sprinkles and some with sea salt.. it is delicious:)
Karen says
Indeed they’re delicious!
Pamela says
Thanks Karen! Glad you liked them!