You’ll love these Bread Flour Chocolate Chip Cookies—they’re chewy, rich, and absolutely irresistible!
Table of Contents
These cookies cost around $13.77 to make. The recipe makes twenty servings, costing about $0.69 per cookie.
Patience Makes To-Die-For Cookies!
Hi friends,
Okay, so this cookie recipe isn’t for the impatient. You’ll need to plan because the dough needs at least 24 hours in the fridge for the flour to hydrate. Trust me, the wait is worth it. The chilling process lets the dough firm up, producing the thick, chewy cookies you crave.
Don’t skimp on the high-quality chocolate – it’s the star of the show. And that sprinkle of sea salt? It’s the perfect salty-sweet contrast.
What I Love About Bread Flour Chocolate Chip Cookies
- Chewy Texture: The bread flour gives these cookies a delightful chewiness that’s hard to beat.
- Rich Flavor: Using bittersweet chocolate with high cacao content adds a deep, rich flavor that complements the sweetness.
- Perfect Balance: The combination of two types of flour creates the ideal balance between soft and firm, making each bite irresistible.
- Make-Ahead Friendly: The dough can be made ahead of time and refrigerated for up to 72 hours, so you can bake them fresh whenever you’re ready.
Ingredients and Estimated Cost
Per Serving Cost: $0.69
Recipe Cost: $13.77
- 2 cups minus 2 Tablespoons cake flour (8.5 ounces) – $1.20
- 1 ⅔ cups bread flour (8.5 ounces) – $1.00
- 1 ¼ teaspoons baking soda – $0.10
- 1 ½ teaspoons baking powder – $0.12
- 1 ½ teaspoons coarse salt – $0.05
- 1 ¼ cups unsalted butter – $2.50
- 1 ¼ cups light brown sugar (10 ounces) – $1.20
- 1 cup + 2 Tablespoons granulated sugar (8 ounces) – $0.50
- 2 large eggs – $0.50
- 2 teaspoons pure vanilla extract – $0.60
- 2 cups bittersweet chocolate disks or fèves (at least 60% cacao content) – $6.00
NOTE: Recipe prices and the amounts needed are based on grocery store websites. Actual costs may vary depending on your ingredients.
How To Make Chocolate Chip Cookies with Bread Flour
Make Cookie Batter:
- Sift the flour, baking soda, powder, and salt into a bowl.
- Using a mixer fitted with the paddle attachment, cream the butter and sugars until very light and fluffy, about 5 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Reduce the mixer speed to low, add the dry ingredients, and mix until just combined 5 to 10 seconds.
Add Chocolate and Chill:
- Add in the chocolate pieces carefully and fold until combined.
- Press plastic wrap against the dough and refrigerate for 24 to 36 hours. The dough can be used in batches and refrigerated for up to 72 hours.
Bake and Cool
- Preheat the oven to 350°F, moving the rack to the middle position. Line a baking sheet with parchment paper or a nonstick baking mat.
- Scoop mounds of dough (about the size of generous golf balls or use a #16, 4 Tablespoon scoop) onto the baking sheet, leaving 2 ½-3 inches between each. Sprinkle lightly with sea salt.
- Bake one sheet at a time until the cookies are golden brown but still soft, 18 to 20 minutes. Transfer the sheet to a wire rack for 10 minutes, then move the cookies to another rack to cool further. Repeat with the remaining dough.
Cook’s Tools
- 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
Recipe Substitutions and Variations
- Chocolate: You can use semisweet chocolate chips or chunks if you don’t have bittersweet chocolate disks.
- Nuts: Add chopped walnuts or pecans for extra texture and flavor.
- Flour: You can use all-purpose flour instead of cake flour for a slightly different texture.
Storage Tips
Store: Store the cookies in an airtight container at room temperature for up to 5 days.
Freeze: Freeze the cookie dough in scoops on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a few minutes to the baking time.
Reheat: To enjoy warm cookies, reheat them in a 300°F oven for about 5 minutes.
Recipe FAQs
Can I use all-purpose flour instead of bread flour?
Yes, but using bread flour gives these cookies their signature chewy texture.
Why do I need to refrigerate the dough for so long?
Refrigerating the dough helps develop the flavors and improves the texture of the cookies, making them chewier.
Can I use milk chocolate instead of bittersweet?
You can, but the cookies will be much sweeter. Bittersweet chocolate balances the overall sweetness better.
Most Important Cooking Tips
- Before baking make sure you let the cookie dough come to room temperature for 30 minutes or else the dough will be too hard to scoop; it’ll bend spoons and possibly break your cookie scoop like it did mine!
- These bread flour chocolate chip cookies call for bittersweet chocolate disks or fèves; I recommend using Valrhona fèves (be warned, they’re a bit pricey), oval-shaped chocolate pieces, or Ghirardelli bittersweet chocolate chips.
More Cookies:
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Bread Flour Chocolate Chip Cookies
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
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Wow this was a great cookie!! Making these again so so soon!! Everyone is already asking for them
I’m pretty sure I’ve never met a chocolate chip cookie that I didn’t like! Yes, I have a favorite recipe, too … but I could go for a plate of these right now w/ a cup of coffee!
These cookies are incredible! Our new favorite recipe!
There is nothing like warm chocolate chip cookies and a cold glass of milk. This recipe is a classic that I haven’t tried yet but will have to soon!
Now I’m craving chocolate chip cookies! This version looks wonderful! I definitely need to get myself a cookie scoop.
I know what I will be baking this weekend! These look too good to pass up! Delish!
Who can say no to cookies. These are by far my favorite cookies and everyone in my family agrees with me. Love the addition of sea salt on top!
Share your favorite Chocolate Cookie recipe.
It’s linked in the recipe, but here it is again 🙂 https://foodfolksandfun.net/perfect-chocolate-chip-cookies/
This recipe sounds delicious, thank you for sharing this with us.
The recipe reads for baking soda twice. I know that one should be baking powder, just not sure of the amount.
Rachel, thanks for catching my mistake! I just updated the recipe and it’s now correct (1 1/4 baking soda & 1 1/2 baking powder).
I like to refrigerate most cookie doughs in the fridge overnight before cooking, because I do find that it makes a difference in appearance and texture….but I’m not always patient enough! So sad about your cookie scoop…at least the cookies were good!!
Lily, I’m loving the texture that refrigeration brings to these cookies. I’ll have to try it with other cookie doughs!