Print

Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookie Dough Recipe with Bread and Cake Flour
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

The search is over. This is the last chocolate chip cookie recipe you will ever need.

There is not a single recipe that I have revised more than this last chocolate chip cookie recipe that you will ever need. In my quest to make a cookie that is chewy, yet crispy on the edges, the perfect ratio of dough to chocolate, the perfect combination of brown sugar/sugar/salt to the type of chocolate used, plus that wonderful surprise that lights up your tastebuds that makes you ask, What’s in these cookies? There’s just something about these cookies that makes them spectacular. This recipe is elaborate and time consuming but this is the cost of being amazing.

Ingredients

Units Scale
  • 8 1/2 ounces cake flour
  • 8 1/2 ounces bread flour
  • 1 teaspoon baking soda
  • 1 1/4 cups salted butter, browned (2 1/2 sticks)
  • 50 grams whole milk
  • 220 grams dark brown sugar
  • 190 grams granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 teaspoon malted milk powder
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 1/4 pounds chocolate (a mix of chunks, chips, callets; dark, bittersweet, semi-sweet)
  • flaked sea salt to sprinkle

Instructions

  1. Brown the salted butter in a frying pan. The extra surface area of the wide pan will help the butter brown quickly and evenly. Once you see brown flecks start to form in the bottom of your pan, remove the butter immediately and pour the butter into the bowl of your stand mixer. Refrigerate the butter for 30 minutes or until the butter is the same consistency as softened butter.
  2. In a medium bowl, whisk the cake flour, bread flour, baking soda and baking powder.
  3. In the bowl of our stand mixer, add the brown sugar, granulated sugar, espresso powder and malted milk powder to the cooled butter. Using the paddle attachment, mix on medium speed for 5 minutes, until light and fluffy. Add the eggs, one at a time until mixed and then vanilla. Continue to mix for 2 minutes, scraping down the sides of the bowl as necessary. Turn off mixer.
  4. Add the half the flour mixture and mix on low for 10 seconds. Turn off the mixer and add the remaining half of the flour mixture and mix until just combined. Add the chocolate and mix for another few seconds until the chocolate is evenly incorporated, about another 5 to 10 seconds.
  5. Line a baking sheet with parchment paper. Scoop about 3 ounces of dough for each cookie. For perspective, this is almost 1/4 cup. You can make them bigger if you prefer a bigger cookie. I don’t recommend making smaller cookies, as that would effect the chewiness of the cookie. Roll the the dough balls between your palms just enough to smooth out the rough edges, but don’t squeeze or pack them solid. Line the scooped dough very close together so they are almost touching each other. Cover the baking sheet with plastic wrap, making sure to tuck the wrap snuggly around the perimeter of the dough.
  6. Chill the dough for 1 to 2 hours. 4 hours max, then bake or freeze.
  7. When ready to bake, preheat oven to 350 degrees. Remove each dough mound and place them on to another baking sheet, about 3 inches apart. Allow the dough to cool to room temperature for 20 to 30 minutes. Bake for 12 to 15 minutes.
  8. Cookies should just start t look slightly darker around the edges but still soft in the middle. The cookies will continue to cook after taking them out of the oven. Sprinkle with flaked sea salt. Let them cool for 5 minutes before transferring the cookies to a wire rack.

Equipment

Notes

  1. In the process of browning butter, water will evaporate. The liquid loss is approximately 50 grams if you are browning 2 1/2 sticks. This varies between different brands of butter. Adding the milk will reconstitute the lost liquid. You can also use water. If you are not browning your butter, omit the 50 grams of milk/water.
  2. You can also freeze the dough to bake at a later time. After scooping the dough and refrigerating the dough mounds for a few hours, the dough will be hard enough to transfer to a freezer bag without them clumping together. Allow the dough to sit at room temperature for about 45 minutes before baking.

Nutrition

Find it online: https://moderateposh.com/chocolate-chip-cookies/