Chocolate Chip Cookies Made With Bread Flour

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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