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.