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!
My husband won’t stop talking about these Chocolate Chip Cookies! He recently told me they were his favorite cookies that I make, which surprised me. After all, they were kinda a accident….!
I was craving cookies so I decided I was going to make my favorite chocolate chip cookies. I got out all the bowls and supplies, except the flour. That’s because I quickly realized we were all out of all purpose flour! What’s a girl to do when she wants chocolate chip cookies? She improvises! So I decided I was going to make cookies with bread flour. The results are delicious!
These Chocolate Chip Cookies Made with Bread Flour are so chewy and delicious! My pantry will always be stocked with bread flour for cookies now! Who knew bread flour could transform a cookie to be so good!
Recipe Video
Bread Flour Recipe for Cookies
Can you use bread flour for cookies? Yes, you sure can!
Thescience of why these cookies are so chewy is because bread flour produces more gluten, causing a more chewy cookie. The results is crispy, chewy cookies, which are dare I say: perfect!
Bread Flour Vs All Purpose Flour
The big difference between bread flour and all purpose flour is protein. Bread flour has a higher protein content because bread (think stretchy chewy bread) needs to produce more gluten. That’s how you get stretchy, chewy bread – and that’s how you get chewy cookies!
How to Make Chewy Cookies
Instead of all-purpose flour, use bread flour. Bread Flour helps make chewy cookies (as well as chewy pizza dough!).
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 (or bee’s wrap– my new favorite kitchen tool!) 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.
I love the mix of sweet and salty so I add a little dash of sea salt on each cookie. This is optional, but highly recommended!
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!
Homemade Chocolate Chip Cookies
My little one couldn’t keep her eyes (or hands) off them! I recommend eating at least one cookie warm, because warm chocolate chip cookies are the best in my opinion! My husband is a weirdo and doesn’t like warm cookies, can you believe it?
This recipe makes 2 dozen cookies, but good luck not having them all eaten in a day! Not only are these great for dessert or snacking, but if you love to bake for holiday gifts – these are the cookies you want to bake!
Serve cookies with tea (or milk!) and have a great afternoon snack! I hope you enjoy these Chocolate Chip Cookies made with Bread Flour!
(PS. This beautiful mug is made by White Peach Pottery – I’m in love with everything they make! Their mugs make me feel fancy when eating cookies and tea!)
Looking for more cookie recipes? Try my Peanut Butter Sugar Cookies and Sprinkled Butter Cookies!
Looking for Christmas cookies? Try my Christmas Donut Cookies, Cream Cheese Cookies and Chocolate Pretzel Cookies.
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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!
Video:
Nutrition Information:
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.
Karen says
Indeed they’re delicious!
Pamela says
Thanks Karen! Glad you liked them!
Kyra Kaur says
Can I use flax egg to replace egg?
Pamela says
Yes, you can.
Emily says
Mine came out really flat. Could it be the dough didn’t chill long enough?
Pamela says
Flattened cookies are usually due to butter or flour. The butter should be softened, not melted. If you happened to use melted butter, then the cookies need to chill for a couple of hours. Hope that helps!
Urenna says
Hi there! I was wondering if you knew the measurement for your stick of butter, since I bought a stick of butter that’s bigger than usual, and I kind’ve want to get the measurements right 🙂
Pamela says
Sure, it’s 1/2 cup butter.
Em says
I made this because i only have bread flour on hand. And everybody loved it! It didn’t turn out chewy, it’s like crumbly and it did not go stale.
I’m definitely making it again 🙂
Frances says
I used this recipe (including the peanut butter oatmeal recipe you made and replaced all purpose flour with bread flour) to sell my cookies! So far, the people loved it. Do you have any reheating instructions or any tips how to store this cookies properly? 🙂
Pamela says
Hey Frances, glad to hear you liked these cookies! The best (and fastest) way to reheat a cookie so it’s warm is by throwing it in the microwave. Put a piece of paper towel on top of the cookies and then microwave for 10-15 seconds. Enjoy!
Frances says
This is good to store for many days/weeks, Pamela? 🙂
Pamela says
At room temperature these cookies will last a couple days (but good luck not eating them all quickly!). If you’re freezing them, they will last for months. Hope this helps!
Frances says
Could we assume that this is good for a week? I am sending this one as a product sample in our local convenience store and I need to put its expiration date 😀
Raph says
I love this recipe! Although would it be chewier if the butter were melted using a double boiler rather than softened? Thank you!
Deeann Hooper says
I give this recipe 10 stars!!! It is now my go to chocolate chip recipe. My kids and grand kids are in love- not to mention my husband!! Super easy and really a no fail recipe. Love it! Thank you so much!
Pamela says
Hey Deeann, thanks so much for commenting! I’m so happy you (and your family!) are loving these chocolate chip cookies!
Beth Abbott says
Soo good! So glad I only had bread flour in the house and found this recipe! Thank you!