I found it! This isThe Ultimate Chocolate Chip Cookie Recipeof my dreams!! It is chewy with just the right amount of crunch, and the flavor is perfect! Did you hear that? Purrr-fect!!
I thought my search was over when I made the Awesome Chocolate Chip Cookies, but I was wrong:(I never would have strayed from that recipe, but I ran out of all-purpose flour one day when we had a hankering for cookies! Wait? What? How do you run out of all-purpose flour? I don't know, but it happened. It must have been fate! We were so desperate for some homemade deliciousness I googled making cookies with bread flour. We are serious when we get a craving! Bread flour? That's crazy, right? I know! That's exactly what I thought, but we had a cookie itch that needed to be scratched! In my google travels, I found Alton Brown's Chewy Chocolate Chip Cookie recipe that uses, of all things, bread flour... I didn't have high hopes for these cookies because of the bread flour and almost no white sugar. This went against everything I knew about chocolate chip cookie baking! But, again, we needed our cookie fix!!
These looked beautiful when I took them out of the oven for the first time, and it was love at first bite!! I knew we had something special right then and there, and Don agreed!
These cookies are chewy, buttery, chocolaty, and smooth! Yes, smoooooth. I never realized until that moment the other chocolate chip cookies I've been eating were gritty and waaayyyy too sweet. I love that these cookies are still delicious the next day too! That's important to me, although, I doubt these will ever make it to see morning in our house...
This dough freezes really well too. I like to scoop the dough onto the cookie tray and pop it in the freezer until firm - about an hour. Then I store the dough balls in a zip top bag until ready to use. I have given cookies to friends like this. It's so nice to have a stash ready to go at any moment, and it's nice to only bake up what you need. It's just two of us at home most of the time - if I made a few dozen cookies they would either go bad before we could eat them or, more likely, we would get sick from eating them up too quickly!
In a large mixing bowl, add 2.5 cups bread flour, 1 teaspoon salt, and 1 teaspoon baking soda. Whisk to combine and set aside.
Melt 2 sticks of butter on the stove-top or in the microwave. Combine 2 sticks melted butter, 4.5 tablespoons sugar, and 1 cup packed brown sugar in the bowl of a food processor and pulse until mixed well. Or use a mixer.
With the food processor running, add in 1 large egg, 1 large egg yolk, 2 tablespoons buttermilk, and 1.5 teaspoons vanilla. Turn off food processor after last addition.
Add the sugar/butter mixture to the flour mixture and stir by hand just until combined.
Fold in 12 ounces of semi-sweet chocolate chips until incorporated throughout the dough.
Now here is the hard part...chill the dough in the fridge for at least an hour, but overnight is better. I compromise and chill the dough until after dinner and then I make 1 tray (about 9 cookies) for that night. The rest of the dough goes back in the fridge overnight.
When ready to bake your cookies, preheat the oven to 375 degrees F. Using a cookie dough scoop or a full tablespoon, scoop dough onto parchment lined baking sheet. Bake in oven for 10-12 minutes or until your cookies are golden brown. Let cool on tray for a minute or 2 and then transfer to a wire cooling rack. Enjoy!
TIP: This dough will keep in the fridge. I like to make just what we'll eat because chocolate chip cookies are best nice and warm and fresh out of the oven! It is quick and easy to scoop some dough on the cookie sheet and pop it in the oven when you take dinner out. That way you'll be enjoying the ooey gooey deliciousness all night long.
Freezer tip: I like to make up a batch of these and scoop them onto the parchment lined cookie tray and place in the freezer until firm. Then I store them in a zip top bag in the freezer. When ready for cookies, I remove just as many dough balls as needed and place them on a parchment lined cookie sheet. I usually let them thaw a bit and then bake them in the oven at 375 until golden brown. This dough freezes great!!
Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don't overdo it when you're creaming together the butter and sugar.
Putting a slice of fresh white bread in the container with the cookies will help the cookies stay soft: fresh bread is moist, and that slice will give up its moisture for the greater good: keeping the cookies from drying out.
While bread flour is more than adequate for everyday breads, some professional bakers use high-gluten flour with a 14% protein content to provide extra strength to dense, chewy doughs like bagels and pizza dough. High-gluten bread flour gives milk bread it's taut structure and compact (but tender) crumb.
Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.
Here's a baker's trick you'll find in our new Monster Cookies recipe: Adding a piece of fresh white bread to the storage container will keep cookies from becoming hard or stale.
Don't Overbake! This isn't a revolutionary tip and is probably quite obvious, but if you leave your cookies in the oven for even a few minutes longer than necessary, the mix will dry too quickly and lead to more rigid, dry cookies.
This mistake is probably the most common because it's so easy to let it happen. You let these go in the oven for too long. Remember, when you remove your cookies from the oven, the baking process is not over.
Eggs, particularly egg yolks. Eggs work to make your cookies soft in two ways: They add a ton of moisture, and the proteins add structure that prevents spreading. Cake flour instead of all-purpose flour. Low in protein and high in moisture, cake flour is used to leaven all sorts of baked goods.
If the dough is chilled before baking then the cookies will be slightly more rounded, so if you want slightly flatter cookies then bake them as soon as you have mixed up the dough. But we would not recommend flattening the cookies completely as this will affect the texture.
This balanced protein level makes it versatile enough to produce both soft and chewy cookies as well as slightly crisp ones. If you're looking for a safe bet or are new to cookie baking, all-purpose flour is your go-to option.
Most cookie recipes call for all-purpose or pastry flour. If you use bread flour with its high gluten protein content, or cake flour, which is high in starch, you'll end up with cookies that tend to spread less when you bake them.
For desserts that are chewy or crisp like cookies, sifting flour isn't a must. The purpose of sifting flour through a sieve or sifter helps break up clumps and aerates the ingredients.
Flour is a stabilizer and thickener and controls how much the cookie rises. It holds the cookie together, providing it with its structure. If you use too little flour your cookie won't keep its shape but if you use too much you'll end up with a thick tasteless cookie.
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and pulse until mixed well. Or use a mixer.
and pulse until mixed well. Or use a mixer.