This recipe competes for the title of “Best Chewy Chocolate Chip Cookies Recipe Ever” by using a bread flour blend. Bread flour has a higher protein content than all-purpose flour. This protein creates gluten strands that are stronger and more elastic, resulting in a cookie that has a significant “chew” to it—similar to a good bagel or artisan bread, but in cookie form.
If you like cookies that offer some resistance when you bite into them, rather than just crumbling away, this is the scientific approach to achieving that texture.
Why You’ll Love This Recipe
Structural Integrity
These cookies hold up well. They are substantial and satisfying. The chewiness makes them feel like a premium bakery item.
Rich Flavor
We use a high proportion of brown sugar, which pairs perfectly with the chewiness to create a caramel-forward flavor profile.
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 0.5 cup white sugar
- 1 large egg
- 1 large egg yolk
- 2.25 cups bread flour
- 1 tsp baking soda
- 1.5 cups chocolate chips
Instructions
- Cream butter and sugars.
- Add egg and yolk.
- Mix in bread flour and soda. Add chips.
- Bake 350°F (175°C) for 12 mins.
Ingredient Highlights & Substitutions
Essential Ingredients
- Bread Flour: The key component for chew.
- Dark Brown Sugar: For moisture and flavor.
- Whole Egg + Yolk: For richness.
Smart Substitutions
- Bread Flour: If you don’t have it, you won’t get the same chew, but AP flour works in a pinch.
Step-by-Step Instructions
Prep Phase
Preheat oven to 350°F.
Cooking Phase
Cream butter and sugars. Add egg and yolk.
Mix in bread flour, baking soda, and salt. Fold in chocolate.
Scoop and bake for 12 minutes.
Pro Tips for Perfect Results
Technique Secrets
Do not overmix once the flour is added, or they will be tough instead of chewy.
Common Mistakes to Avoid
Using old baking soda. Make sure it’s fresh for proper lift.
Serving Ideas & Pairings
Presentation & Plating
Serve warm.
Pairing Suggestions
Try with Healthy Cookie Dough Bark for variety.
Frequently Asked Questions
Q1? Can I rest the dough?
Yes, resting improves flavor.
Q2? Why bread flour?
More gluten = more chew.
Q3? Can I freeze?
Yes.
Nutritional Breakdown
| Nutrient | Amount |
|---|---|
| Calories | 205 |
| Carbs | 27g |
| Fat | 10g |
Conclusion
Bread flour is the game changer here. If you want the best chewy cookie, swap your flour and taste the difference.
