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Bread Flour Chocolate Chip Cookies
You'll love these Bread Flour Chocolate Chip Cookies—they're chewy, rich, and absolutely irresistible!
Servings 20 cookies
Calories 382kcal
Cost $13.77
Equipment
- Stand mixer with paddle attachment
- baking sheet
- Parchment paper or nonstick baking mat
- wire racks
- #16, 4 Tablespoon cookie scoop (optional)
- mixing bowls
- stand mixer or handheld mixer
- measuring cups and spoons
- flour sifter
Ingredients
- 2 cups minus 2 Tablespoons cake flour 8.5 ounces
- 1 ⅔ cups bread flour 8.5 ounces
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons coarse salt
- 1 ¼ cups unsalted butter
- 1 ¼ cups light brown sugar 10 ounces
- 1 cup + 2 Tablespoons granulated sugar 8 ounces
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups bittersweet chocolate disks or fèves at least 60 percent cacao content
Instructions
- Sift flours, baking soda, baking powder, and salt into a bowl.
- Using a mixer fitted with the paddle attachment, cream butter, and sugars together until very light and fluffy, for about 5 minutes. Add eggs, one at a time, mixing well after each addition. Beat in the vanilla.
- Reduce the speed to low. Add the dry ingredients and mix until just combined 5 to 10 seconds.
- Add the chocolate pieces and fold them into the batter, being careful not to break them. Press plastic wrap against the dough and refrigerate for 24 to 36 hours. Dough may be used in batches and can be refrigerated for up to 72 hours.
- Move the oven rack to the middle position and preheat oven to 350°F. While the oven preheats, take the dough out of the refrigerator.
- Line rimmed baking sheets with parchment paper or a nonstick baking mat.
- Scoop mounds of dough the size of generous golf balls (or use a #16, 4 Tablespoon scoop) onto the prepared baking sheets, leaving 2 ½-3 inches between mounds. Sprinkle lightly with sea salt.
- Bake one cookie sheet at a time until cookies are golden brown but still soft, 18 to 20 minutes.
- Transfer the sheet to a wire rack to cool for 10 minutes, then slip the cookies onto another rack to cool for another 30 minutes.
- Repeat with the remaining dough.
Nutrition
Serving: 1cookie | Calories: 382kcal | Carbohydrates: 50g | Protein: 5g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 52mg | Sodium: 276mg | Potassium: 197mg | Fiber: 1g | Sugar: 30g | Vitamin A: 385IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg