What Flour To Use For Chocolate Chip Cookies
- May 13, 2022
Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine.Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!Let's walk through how to make chocolate chip cookies step-by-step, and don't forget to watch the video.The first step in making these easy chocolate chip cookies to to combine the dry ingredients in a medium size bowl.Once butter/sugar mixture is beaten well, add the eggs & vanilla and beat to combine.Then add the chocolate chips and beat until they are evenly distributed throughout the dough.The chocolate chip cookie dough should be easy to roll and not sticky.Using a cooking scoop ensures that all the cookies are uniform in size so that they bake evenly.That way I have dough on hand for unexpected guests or whenever the cookie craving strikes.To do this, roll the cookie dough into balls and space them out on a parchment lined baking sheet.Then put the baking sheet in the freezer for about 30 minutes, or until the dough slightly freezes.Thaw it first: I love having dough ready to go in the freezer for impromptu guests.The most important piece of advice I can give you is - DO NOT over-bake these chocolate chip cookies!At the end of the baking time, these chocolate chip cookies won't look done but they are.Cool the chocolate chip cookies on the baking sheet for 5 minutes before removing to a wire rack to cool completely (or just eat them warm while the chocolate chips are melty)!Store these chocolate chip cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months.The trick to making this best chocolate chip cookie recipe gooey is to not over-bake them.How to test if your baking soda is active: Combine ½ cup of hot water, ¼ teaspoon vinegar and ¼ tsp of baking soda.When you add the baking soda a reaction should take place immediately.If you notice this happening, you can chill the dough before baking to return the batter to room temperature.If your cookies and other baked goods are not turning out properly, invest in a cheap oven thermometer to check the temperature.I have tested baking this recipe from frozen more times than I can even count.I have gotten the best results when I place the dough on a parchment lined baking sheet.The Best Chocolate Chip Cookie Recipe: Ingredients & Substitutions.I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies.I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies.I exclusively bake and cook with pure, fine sea salt.I exclusively bake and cook with pure, fine sea salt.If you make and love our recipes, it would mean so much to me if you would leave a comment and rating!Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!▢ baking sheet Ingredients US Customary Metric 1x 2x 3x ▢ 1 cup salted butter* softened.▢ 2 cups chocolate chips (or chunks, or chopped chocolate) Instructions Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside.Add 12 oz package of chocolate chips and mix well.Roll 2-3 TBS (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.Let them sit on the baking pan for 2 minutes before removing to cooling rack.Video Notes Recipe information calculated based on this recipe making 36 cookies - 2 TBS of dough a piece) Do not over bake When you remove the cookies from the oven they will still look doughy.I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies.I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies.I exclusively bake and cook with pure, fine sea salt.I exclusively bake and cook with pure, fine sea salt.How to freeze chocolate chip cookie dough Portion dough, roll into balls and freeze in a single layer in an airtight container for up to 2 months.When I weigh the flour I use to make the perfect cookies it comes out to be 430 to 450 g depending on the size of my eggs.They were so perfect I was convinced they were slice and bake, so I slyly said to her, "the cookies you brought are SO delicious, how did you make them?".Her sweet gesture (literally) took a very dark season in my life and made it a little brighter.I was in a cloud of postpartum depression with no sweet baby to snuggle the blues away.
Which Flour Is The Best For Making Chocolate Chip Cookies?
There's variability, of course, and playing around with this key ingredient can make your cookies chewy, crispy, cakey, or extremely soft.We stuck to five of the most popular varieties and combinations of flours that professional bakers swear by, keeping all other variables constant.We used the classic Nestlé Toll House cookie formula as our base recipe and simply swapped out the flour, keeping the quantity the same. .
Every pastry chef and his/ her mother has a version of this cookie that is purported to be a vast improvement on the classic Toll House.Then, in 2000, I had to pick a final recipe for our chocolate chip cookie for Flour Bakery.So I used that recipe as my starting point, but I did make a few small adjustments to bring it from good to great.I stirred some chopped milk chocolate to the dough, which adds a nice caramelized note.• ½ cup (2.5 ounces; 70 grams) finely chopped milk chocolate.Using a stand mixer fitted with a paddle attachment (or mixing by hand with a wooden spoon), beat the butter, granulated sugar, and brown sugar on medium speed until mixture is light and fluffy, about five minutes.Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl and the paddle itself a few times; the sugar and butter love to collect here and stay unmixed.Beat in the eggs and vanilla extract on medium speed until thoroughly combined, two to three minutes.Bake until cookies are golden brown on the edges and slightly soft in the center, 15 to 18 minutes. .
Chocolate Chip Cookies
In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.For enticing salty-sweet flavor, sprinkle a touch of sea salt atop the cookies before putting them in the oven, if desired. .
Which Flour Is Best For Cookies?
When it comes to baking perfect chocolate chip cookies, it sounds so simple.Keep reading to check out all the awesome cookie science results.Chocolate chip cookies were one of the first things I remember attempting on my own in the kitchen.And what I remember most is that every time I attempted chocolate chip cookies the results always differed.Understanding how the ingredients function will help you achieve the perfect cookie in the end.This means that the flour can be responsible for making our cookies: chewy, cakey, even dry and crumbly.Amount Of Flour Used – incorrect measuring can result in a cookie that is dry and crumbly vs. chewy and delicous.For example, a cookie where you want it to hold their shape – like shortbread or biscotti – more flour will be used in proportion to the liquid.This protein, like a slinky can stretch and expand which means it can provide lots of structure and shape (aka rolling it into thin sheets of puffy pastry), can trap gasses (aka carbon dioxide when baking bread), and provide that chewiness we love (think breads, and al dente pastas).Which means the amount of gluten that forms will vary based on the type of flour that you choose to use.Of course to fully understand what happened with each cookie batch made with the different flours.The higher the protein content, the more structure it will provide for your cookies.But this flour can also be used to give more structure to your chocolate chip cookies.This is your go to flour for cakes and other baked goods where tenderness is favorable.But you can also try using cake flour in your muffins, scones, even your cookies for a tender baked good in the end.You will also notice a difference in color with this flour and that is again due to the fact that all 3 parts of the kernel are used.Best Used For: Cookies, Bread, Waffles, Pancakes, Pizza dough, Pasta.Because most Americans measure by volume (aka you use your measuring cups) instead of by weight (using a kitchen scale) the amount of flour that ends up in the cup can vary.Stuff it to the brim the point you have to sit it on it in order to zip it (yup I’m this kind of packer).I always use either a small spatula or the back of a butter knife to get this part done.This chocolate chip cookie recipe used 1 1/2 cups unbleached all purpose flour.Here are the results of the cookie tests I did with changing the type (or amount) of flour used.As you can tell just by changing the flour resulted in quite a different cookie each time.The bread flour gave it a little more structure due to the higher protein content.Because cake flour has a lower protein content this cookie I found was a bit softer and more delicate.This cookie was probably the closest in texture and appearance compared to the control recipe.But I will say that I noticed that the cookie didn’t spread as much, have quite the same crispy edges and was a bit softer.Because bleached flour has a slightly lower protein content than unbleached flour due to the bleaching process, it did change the texture slightly.I added in an extra 1/2 cup of flour to the control recipe.Because of the extra flour, the cookie was thicker and didn’t spread as much.Without the right amount of flour to provide structure, this cookie spread into a big old puddle.So if you find your cookies spread too much, then it may be due to the wrong of amount of flour used.Just changing the type of flour or the amount can yield very different cookies!If you like this cookie science post, let me know and leave me a comment and star rating below! .
Classic Soft And Chewy Chocolate Chip Cookies
These amazing cookies are made using melted butter, so they’re extra soft and chewy, with crispy edges and plenty of chocolate chips!So I’ve republished the recipe today with improved photos and instructions.The melted butter ensures they stay soft and chewy even after they cool.Chilling the dough will help prevent the cookies from spreading too much in the oven, as it gives the butter time to firm up again.You’ll find these cookies produce a nice buttery dough that blends perfectly with milk chocolate chips.For extra chocolatey goodness, you can even get a block of chocolate and cut it by hand instead of choc chips.You can just use a bowl and wooden spoon to make these cookies, you don’t have to use an electric mixer.Keep checking it every 20 or 30 seconds or so, until the butter is mostly melted and you can stir with a fork to get rid of any lumps.Add vanilla and egg, then sift in flour and baking soda.Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.Print Pin Rate Ingredients 115 grams (1 stick or 1/2 cup ) unsalted butter.(1 stick or ) unsalted butter 90 grams ( 1/2 cup ) brown sugar.150 grams ( 1 cup ) chocolate chips, plus extra for decorating Instructions Place butter in a heatproof bowl and heat in the microwave until JUST melted.You don’t want the butter to be hot, but just soft enough to stir with a fork until smooth.Add flour, baking soda and salt and stir until soft cookie dough forms. .
Chocolate Chip Cookies Made With Bread Flour
CHEWY Chocolate Chip Cookies Made With Bread Flour!My husband declares this the best chocolate chip cookie recipe!This easy recipe makes 2 dozen homemade cookies.My husband won’t stop talking about these Chocolate Chip Cookies!These Chocolate Chip Cookies Made with Bread Flour are so chewy and delicious!Who knew bread flour could transform a cookie to be so good!Cover the dough bowl with plastic (or bee’s wrap– my new favorite kitchen tool!).Now roll the dough into smallish balls and place on a nonstick cookie sheet or silicone baking mats.I love the mix of sweet and salty so I add a little dash of sea salt on each cookie.Bake for 12-14 minutes or until golden brown and out comes the most delicious Chocolate Chip Cookies!This recipe makes 2 dozen cookies, but good luck not having them all eaten in a day!I hope you enjoy these Chocolate Chip Cookies made with Bread Flour!This beautiful mug is made by White Peach Pottery – I’m in love with everything they make!Their mugs make me feel fancy when eating cookies and tea!). .
August: The Power of Flour in Chocolate Chip Cookies
It offers a cookie with the golden ratio of chewy in the middle and crispy on the edges, with decadent chocolate packed into every bite.Find out how each ingredient helps make the perfect, tender chocolate chip cookie.For our recipe, we cream softened butter and sugar together, a classic technique that whips air pockets into the dough.Cookies that use the creaming method will be puffier and hold their shape during baking, ensuring a melt-in-the-mouth interior.Together, the sugars mellow each other out, creating the ideal cookie that pairs crisp edges with a chewy interior.It also helps the cookies caramelize, raising the pH level in the dough for peak browning.Chocolate chips often have chemical stabilizers that help them keep their shape during baking.The semisweet categorization means that the chips pack enough sweetness without being cloying or bitter.While this cookie definitely packs nutrition, think of the added protein as a boost to both flavor and texture.The bran and germ bring a nutty, whole-grain taste, complementing the caramel flavor of the brown sugar and rich chocolate.The baker in search of chew and earthy, whole-grain flavor will find this is the ideal cookie.Your brain may think, “That’ll be one tough cookie,” but your taste buds will prove this is a fallacy.The high protein content is better than white flour for gluten development, which is especially desirable for chewy breads—and the chewiest cookies!Long story short, this is the recipe for those looking for the superior chewy cookie that doesn’t skew tough.Bob’s versatile all-purpose wheat flour has a protein content of 10% to 12%, creating cookies that are tender but have enough gluten structure to form a satisfyingly chewy interior.All-purpose flour doesn’t bring much to the table in terms of flavor, meaning the chocolate, butter, and sugar shine the most in this cookie recipe.A tribute to the almond lovers out there, this cookie brings the nuttiest flavor, with a relaxed, tender chew.High in gluten and fantastically elastic, semolina flour is made from durum wheat.Traditionally used in pasta-making, semolina has a golden hue that comes from carotenoids, a compound that gives carrots and apricots their signature color.In the cookies, the carotenoids transform into an appealing buttery color, making this the most “golden” of our recipes.Reach for this recipe if you’re looking for a cookie with the sunniest color matched with elastic chew.BOB’S RED MILL CASSAVA FLOUR: And now for our tasty chocolate chip cookie that just happens to be gluten- free!Cassava flour’s neutral flavor and fine, light texture make it an excellent choice for gluten-free baked goods.During testing, we found a pure cassava flour cookie was a little soft, lacking an element of chew.When we added a touch of almond flour to the mix, we created a cookie that packed more of that traditional toothsome crumb.Bob’s Red Mill Organic All- Purpose Flour lends enough protein and gluten to create a cookie that holds its shape but keeps a tender crumb.Makes about 26 cookies Ingredients 1 cup (227 grams) unsalted butter, softened.Garnish: flaked sea salt Instructions Line a rimmed baking sheet with parchment paper.Add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl.5.0 from 1 reviews Save Recipe Print Chocolate Chip Cookies: 100% Bread Flour Bob’s Red Mill Artisan Bread Flour is the not-so-secret trick to making these superiorly chewy cookies.Makes about 26 cookies Ingredients 1 cup (227 grams) unsalted butter, softened.3 cups (381 grams) Bob’s Red Mill Artisan Bread Flour.Garnish: flaked sea salt Instructions Line a rimmed baking sheet with parchment paper.Add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl.5.0 from 1 reviews Save Recipe Print Chocolate Chip Cookies: 100% Whole Wheat Flour These are our heartiest chocolate chip cookies, thanks to Bob’s Red Mill Stone Ground Whole Wheat Flour.Packing earthy whole wheat flavor and a robust protein content for plenty of chew, these cookies bake at a higher temperature than others.Makes about 26 cookies Ingredients 1 cup (227 grams) unsalted butter, softened.3 cups (375 grams) Bob’s Red Mill Stone Ground Whole Wheat Flour.Garnish: flaked sea salt Instructions Line a rimmed baking sheet with parchment paper.Add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl.Keep in mind that this recipe, unlike others, calls for the addition of baking powder, which helps the heavier almond flour dough rise to the occasion.Makes about 26 cookies Ingredients 1 cup (227 grams) unsalted butter, softened.1 cup (150 grams) 66% cacao roughly chopped dark chocolate Instructions Line a rimmed baking sheet with parchment paper.Add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl.Semolina pumps up the buttery color and flavor of our chocolate chip cookies, in addition to giving them a toothsome crumb.With a heavier, chewier dough requiring a hotter bake, the main difference between this recipe and the others is your oven temperature, which should be 400°F (200°C).Makes about 26 cookies Ingredients 1 cup (227 grams) unsalted butter, softened.Garnish: flaked sea salt Instructions Line a rimmed baking sheet with parchment paper.Add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl.Then almond flour comes in to help introduce the chewy bite you want in a chocolate chip cookie.Makes about 26 cookies Ingredients 1 cup (227 grams) unsalted butter, softened.1 cup (96 grams) Bob’s Red Mill Super-Fine Blanched Almond Flour.Garnish: flaked sea salt Instructions Line a rimmed baking sheet with parchment paper.Add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl.It’s not butter straight from the refrigerator (usually temping at 38°F/3°C), which will be too difficult to cream with the sugar, limiting the fluffy air you can whip into your dough.And it’s not “room temperature” butter (traditionally 75°F/24°C), which is so soft that any air bubbles you beat in will pop as soon as heavier ingredients are added.It should give slightly when pressed with a finger but should still show resistance, keeping you from making a sizable indentation.You can wrap the butter in a warm towel, but the surface can end up warmer than the interior.You can flatten it with a rolling pin, creating more surface area to speed up the softening process, but talk about a workout!You can submerge it in tepid water, but again, the surface gets too warm while the interior doesn’t get much warmth at all.These hefty chocolate outliers are more likely to burn in the oven, lacking protection from the dough.Then, grab a large, sharp kitchen knife, but don’t use serrated— that’ll chop the chocolate too finely.Work from one end of the cutting board to the other, starting with more intense, fine chopping and lessening as you go along.Our photo shows you the ideal chop, a gradient that goes from fine to medium to large pieces.Creaming butter, incorporating eggs, and adding flour are all simple but key parts of making chocolate chip cookies.Science- wise, the sharp sugar crystals break into the dense fat of the butter, creating little pockets.The mixer simultaneously fills these voids with air, creating microscopic bubbles that expand and lighten the butter-sugar mixture.Certain spots of butter will stubbornly stick to the sides, not getting proper creaming attention.You can’t salvage over-creamed butter, so pay attention to the changing consistency of your creamed mixture carefully.Add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl.The cleanest, easiest way to add eggs to your batter is to place them in a measuring cup and then pour them in one at time.Eggs are emulsifiers, which means they help bind ingredients together to create a homogenous mixture.However, if you add them all at once, they emulsify with each other first, creating a large, scrambled mixture that resists smooth incorporation.A bowl, a whisk, and a quick stir are all that’s needed to make sure the dry ingredients are blended together well.It might not even take a minute for your dry ingredients to be properly incorporated into the batter.It creates evenly portioned cookie dough balls without using your hands directly.Then release the cookie dough ball from the scoop and onto the parchment paper-lined baking sheet.If the oven hasn’t had time to preheat properly, the chilled dough balls won’t bake evenly.Because you’ve creamed your butter and chilled the dough, these cookies are fundamentally opposed to spreading too much, which is good.Depending on your recipe selection, you’ll have one of two ways to check cookie doneness: “until golden” and “until bottom edges are golden.” Either way, the time will always be 8 to 12 minutes, and you should always rotate your pans halfway through baking for even heat distribution.The 5-minute rest on the still- hot pans will help set up any lingering softness to your cookies.The wire rack allows your cookies to release excess steam so they can set up and get crisp.But you can’t just place room temperature cookie dough balls into a bag and freeze them.In the tight, precious space of a freezer, the bag is bound to get pressed and jostled, mashing the dough balls back together before freezing sets in.And if you have frozen your cookie dough for a while, there’s the issue with recipe recall—what temperature do you bake it at and for how long? .
Alton Brown's The Chewy Chocolate Chip Cookie
I began my cookie quest with Alton Brown’s The Chewy chocolate chip cookie recipe partially because it was the most convenient (no 36 hour waiting periods or whatever) and I already had most of the ingredients at hand except bread flour.One was bigger than the other so I had to place one sheet on the top shelf of my oven and one on the middle.The second batch turned out more crispy around the edges and had less chocolate chips in it since it came from the bottom of the bowl.4.5 from 24 votes How to make Alton Brown's The Chewy Chocolate Chip Cookies.Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Alton Brown’s The Chewy Chocolate Chip Cookie fulfilled my quest to find the perfect recipe for chewy, soft, and gooey cookies!2 cups semisweet chocolate chips Directions Heat oven to 375 degrees.Melt the butter in a heavy-bottom medium saucepan over low heat.Pour the melted butter in the mixer's work bowl.Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. .
Best Chocolate Chip Cookies Recipe
It always baffles me how most chocolate chip cookies have pretty much the same ingredients, but the results can vary greatly.I think the dissolving of baking soda in water makes them stand taller than your typical cookie using all butter.Chewy in the middle, with crisp edges and the perfect amount of vanilla (if you use good quality extract). .