The Perfect Chewy Chocolate Chip Cookie
- Anthology of Crumbs
- Nov 3
- 1 min read
1
The Secret is Bread Flour:
The use of bread flour (which has a higher protein content than all-purpose flour) is the trick to achieving the incredibly chewy texture in these cookies. The higher protein results in a chewier cookie!
2
Room Temperature Eggs:
Ensure your eggs are at room temperature to emulsify properly with the creamed butter and sugar, resulting in a lighter, fluffier dough.
3
Storage:
Baked cookies will keep in an airtight container for 2–3 days. The dough can be scooped into balls and frozen for up to 3 months.
Notes
1
Prepare Dry Ingredients and Oven: Preheat the oven to 350°F (175°C). Line 3 baking sheets with parchment paper and set aside. In a medium bowl, whisk together the flours, baking soda and salt. Set aside.
2
Cream Butter and Sugar: Place the butter and both of the sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium speed until light and fluffy, about 2 minutes. Stop the mixer and scrape down the sides and bottom of the bowl with a spatula.
3
Add Wet Ingredients: With the mixer running on medium speed, add the eggs one at a time and mix until incorporated. Add the vanilla bean paste (or fresh vanilla) and mix. Stop the mixer again and scrape down the sides and bottom of the bowl once more.
4
Mix Dough and Chips: Add the dry ingredients all at once, and mix on low speed until the dough begins to come together. Stop the mixer again and give the sides of the bowl a quick scrape to release any clinging flour, then add the chocolate chips and mix just until blended.
5
Scoop and Bake: Scoop the cookie dough out in levelled ¼ cup scoops (a spring loaded ice cream scoop works perfectly for this), roll into a ball and gently flatten the cookie slightly. Place no more than 6 cookies on each baking sheet, as they will spread. Place the first two trays in the oven and bake until the edges are a light golden brown, about 12–15 minutes. The middle of each cookie should look lighter than the edges, which ensures a perfectly soft centre.
6
Cool and Store: Remove the cookies from the oven and allow them to cool on the baking sheets for 10 minutes, before carefully transferring them to a wire rack to cool completely. Repeat these steps with the last baking sheet. Cookies will keep in an airtight container for 2–3 days.
Instructions
1 ¾ cups (210 g) all purpose flour
1 ¼ cups (150 g) bread flour
1 tsp baking soda
½ tsp salt
1 cup unsalted butter (room temperature)
¾ cup granulated sugar
1 cup brown sugar
2 eggs (room temperature)
1 ½ tsp vanilla bean paste (or seeds from 1 fresh vanilla pod)
1 ½ cups semi sweet chocolate chips
The Perfect Chewy Chocolate Chip Cookie
Anthology of Crumbs
Super easy, super yummy, and utterly satisfying—these cookies truly live up to their name. The secret lies in combining two flours, which delivers a perfect mega chewy centre and slightly crisp edges. They are a perfect mid-week, grab-and-go treat. We've enhanced the warm vanilla flavour by using rich vanilla bean paste.
Servings :
~ 18 large cookies
Calories:
Prep Time
15 min
Cooking Time
12 - 15 min
Rest Time
10 min (on baking sheet)
Total Time
~ 50 min
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