Chewy Chocolate Chip Cookies
Using bread flour instead of all-purpose flour makes these Chewy Chocolate Chip Cookies.
Servings 40 small cookies
- 1 1/2 cups + 3 TBSP bread flour (or you can use all-purpose) (238 grams)
- 1/2 tsp. baking soda (2.3 grams)
- 1 tsp. salt (3 grams)
- 1/2 cup + 2 TBSP dark brown sugar (134 grams)
- 1 3/4 tsp. molasses (12 grams)
- 1/2 cup + 1 tsp. sugar (104 grams)
- 1 cup chocolate chips (I prefer mini chocolate chips) (214 grams)
- 5.9 oz. butter, unsalted (room temp) (167 grams)
- 1 large egg (60 grams)
- 1 tsp. vanilla extract
Gather all ingredients and equipment
In the bowl of a stand mixer, cream together the butter, sugars, and molasses until thoroughly mixed.
Add the eggs and vanilla to the creamed butter and sugars and mix well. Be sure to scrape the sides and bottom of the bowl and mix again.
Add the dry ingredients to the mix and blend until combined.
On the lowest speed add the chocolate chips and mix until just blended.
Cover the bowl with plastic wrap or place into a plastic container with a lid and refrigerate the dough for 30 minutes.
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Using a cookie dough scoop out dough evenly on the sheet tray placing the dough about 2 inches apart. Or if you don't have a cookie dough scoop, portion about 1.5 TBSP of dough.
Bake for 8-10 minutes.
Once the cookies are done baking take them out of the oven and bang the cookie sheet two times on the stove or flat surface. This helps the cookies spread (I was taught this at a resort I worked at in Palm Beach) Enjoy!
Recipe from Bouchon Bakery
If you would like to bake big chocolate chip cookies use a scale and measure out to 150 grams and bake only 3 on one sheet pan. Bake at 325°F for 18-20 minutes in a standard oven or 14-16 minutes in a convection oven.
Calories: 120kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 98mg | Potassium: 46mg | Sugar: 8g | Vitamin A: 115IU | Calcium: 9mg | Iron: 0.4mg