“Found this recipe online and had to try it. Never tried a chocolate chip cookie with bread flour and cake flour but I'm glad I did it made such a soft cookie. I'm posting this because this is now the only Chocolate Chip Cookie I will make! The only thing that I changed was the amount of coarse salt. I liked the saltiness it brings to the cookie but the kids didn't. The prep time doesn't include the 24 to 36 hours the dough needs to be refrigerated. Enjoy!”
READY IN:
25mins
SERVES:
1
YIELD:
30 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. **This amount of salt will give the cookie a strong salt flavor. If you don't want that I recommend changing the amount and even type of salt to what you like.
  2. 1. In a large bowl, sift together flours, baking soda, baking powder and salt. Set aside.
  3. 2. Cream the butter and sugars until very light, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla and mix until vanilla is gone. Reduce the speed to low and slowly add the dry ingredients and mix until just combined. About 10-15 seconds. Drop in chocolate pieces and incorporate them without breaking them.
  4. 3. Take a large piece of plastic wrap and lay it on the counter top. Put the dough on top and wrap the dough up in the plastic wrap.
  5. 4. Refrigerate for 24 to 36 hours.
  6. 5. When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper. Set aside.
  7. 6. Using your hands, break off the dough (it'll be kinda hard) into pieces to roll into golf sized balls. Place them two inches apart on the baking sheet.
  8. 7. Bake the cookies 15 to 18 minutes or until golden brown but still soft. Let stand for 5 minutes on the cookie sheet and then transfer to a wire rack to cool.
  9. Enjoy!

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