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:
Beverly says
Fantastic recipe!!!
I’ve been unable to bake anything because I live in a low altitude area now. Well, the Bread Flour did the trick!!! So thrilled they are not like pancakes and taste delicious!!! Five stars 🙂
Pamela says
Hey Beverly, I’m so happy to hear these cookies worked out for you. Thank you for commenting! Hope you keep on enjoying them!
Mattie says
Can i leave it in the fridge whole night?Im cooking it now 9pm and realize too late for me to wait 30 mins.lol
Mattie says
i mean cook it the next day?leave the dough whole night in fridge?
Pamela says
Hey Mattie, yes you can! I do this very often. 🙂 Enjoy the cookies!
Sheree Levy says
I’m going to try this recipe. Do you know if these cookies freeze well?
Pamela says
They sure do Sheree! Enjoy the cookies!
Rose says
Pamela, I’m wondering what you’d recommend to alter your chocolate chip cookie recipe for high altitude. I’m in Denver and we’re at 5280 feet. Thanks!
Pamela says
Hey Rose, I would use these changes for high altitude baking: https://www.kingarthurflour.com/learn/high-altitude-baking.html Enjoy, they’re one of my favorites!
Rose says
Thanks for all the excellent adjustment suggestions. I appreciate having all the information in one place. Also, I baked the cookies yesterday and they were a hit! Thank you!
Pamela says
I’m so glad to hear they were a hit! Thank you for commenting and letting me know! 🙂
Cath Brink says
I know my comment is very late but I just found this recipe. I just put the dough in the fridge, but it looks very dry. I followed the recipe to the letter, didn’t leave anything out, but one egg and 1 tsp vanilla didn’t seem to moisten the dough very well. Did I do something wrong? I’m not a baker at all (I’m an eater of whatever is baked by others…lol!)
Pamela says
Hey Cath, did you add the softened butter? That along with the egg and vanilla is enough to moisten and shape out the cookies. Enjoy – this is one of my family’s favorite cookie recipes!
Cath Brink says
I made sure to add everything to the letter, because I have a tendency to mess up recipes. I obsessed over this one to the point where my husband came into the kitchen and asked if I was ok…lol! I struggled to form 6 cookies as best I could and baked them. Hubby and our 10 year old grandson raved about them. Grandson, whose Mom, my daughter-in-law, is a phenomenal baker, said it was the best cookie in the history of cookies! I guess I’ll just continue struggling to form more so I can use the rest of the mixture up. I know I’ll be baking them again soon…hopefully I’ll discover where I went wrong. Thanks so much for answering my question and Happy Easter!
Pamela says
I’m so happy the cookies were a hit! In the history of cookies! Sounds like you’re going to have to make them again soon – hah! Thanks for updating me!
V says
Is one stick of butter 1/2 cup. Most chocolate chip cookie recipes call for 1 cup. Just want to make sure. Thank you
Pamela says
Hey V, that’s correct, you only need 1 stick. Enjoy the cookies!
ellaine says
i want to lessen the sugar, do i need to adjust the following dry ingredients?
Pamela says
How much are you planning on lessening the sugar?
Cheyenne Thomas says
Do you think using all brown sugar would make a bad difference, i think ill try that next time . First time trying and very excited to use your recipe !
Pamela says
Hey Cheyenne, I think it’ll work, it will probably just make the cookies a little more crispy! Enjoy!
Rebecca says
I will be saving this chocolate chip cookie recipe! Perfectly chewy, crisp, soft cookies!
Pamela says
Hey Rebecca, I’m so happy you liked this recipe! I love how chewy they are too! Thanks for commenting!
Maris reyes says
I tried your recipe yesterday, you are right it’s the best chocolate chips cookies, my children like it so much, from now on i will use bread flour it is better than all purpose flour, thank you so much for the recipe💖💖💖
Pamela says
Hey Maris, thank you so much for commenting! I’m so happy you and your family liked these cookies – they’re a favorite in our house too!
Meg Fuller says
Is that unsalted or salted butter?
Pamela says
Hey Meg, I usually always use salted butter in baking. Enjoy the cookies, they are delicious!
meg Fuller says
I love salted butter too! I love the contrast. I also am adding caramel bits to your recipe and I will let you know how great they are!!
Renuka says
What can I substitute egg with?
Ray Reisler says
Regarding the Bread Flour Chewy Choc Chip Cookies that Pamela just posted today, does anyone know if Olive Oil can be substituted for the 1 stick butter — or at least half butter and half olive oil?
Thanks
Pamela says
Hey Ray, yes, you can. Instead of 1 stick of butter, use 6 tablespoons of olive oil. Enjoy the cookies!