Chocolate chip cookies version 563

Chocolate chip cookies with bread flour

A request came in after work for chocolate chip cookies. I pulled out this one that uses bread flour. They give them bottom and edges of each cookie a different, but nice texture because of the bread flour. They spread out a little more than I prefer, but I chalk that up to the dough not chilling in the fridge for at least a few hours. I made 9 large cookies, using 1/4 cups of dough. Remember to spoon your flour into your measuring cups to get the correct amount and to preheat your oven to 20 minutes before baking.

  • Ingredients
  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 tbs vanilla
  • 1 1/2 cups bread flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1-2 tsp water (opt)
  • 1 cup chocolate chips

Directions – cream butter, sugar and brown sugar. Add egg and vanilla. Stir in dry ingredients. If dough seems too dry, add a tsp or two of water. You may have to mix dough with your hands to get it to come together better. Fold in chips. Scoop out 1/4 cups of dough. chill a few hours. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. Stagger cookies on the sheet. Bake 10 to 13 minutes (there will be light golden patches on top). Cool completely. Store in covered container.

You can never have too many chocolate chip cookie recipes

2 thoughts on “Chocolate chip cookies version 563

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