I have always loved baking chocolate chip cookies. It was the first recipe I ever memorized, which was simply because I made them so often growing up. My Mom and I had this deal where if I was willing to mix up the dough, she'd bake them, every time. By the time the dough was done, all I wanted to do was eat them - not bake them! And the thought of mixing up the dough would often keep my Mom from making them at all. So, clearly it was a win win system we came up with!
Since I've had the basic Nestle Tollhouse recipe memorized since 7th grade, I often try changing different things here and there. Different chocolate, less sugar, added oatmeal, mixed nuts, etc. But my recent switch-up to the recipe has been my favorite so far - bread flour. It makes the cookies extra soft, but not undercooked. In my personal opinion, they're freakin' amazing. But don't take my word for it. I guessssss you'll just have to make an entire batch for yourself and find out. Bummer... 😉 So here you have it - my bread flour, less sugar, dark chocolate chip cookie recipe!
SOFT, NOT-TOO-SWEET DARK CHOCOLATE CHIP COOKIES
- 2 sticks of butter (room temperature -- soft)
- 1/2 c. sugar
- 1/2 c. brown sugar
- 1 tsp. vanilla
- 2 eggs
- 2 1/4 c. bread flour
- 1 tsp. baking soda
- 1 tsp. salt
- 2-3 cups good quality dark chocolate chips
- chopped walnuts, if desired
DIRECTIONS:
Preheat oven to 375°
In a large mixing bowl, combine soft (not melted) butter, sugars and vanilla well. Scrape down the edges of your bowl and add one of the eggs. Beat well. Repeat with second egg.
Mix 2 cups of the bread flour into the dough. Place the remaining 1/4 cup of flour in a small bowl, or larger measuring cup, and add your baking soda and salt to the flour. Mix together. Then mix this flour-salt-baking soda mixture into your dough!
Add chocolate chips (and nuts, if you want) to your dough and mix well.
I love using a cookie scoop. You can find them at most stores, or you could totally get one on Amazon. I highly suggest you get one!
Using your scoop, fill a parchment lined baking sheet with dough. I am able to fit a perfect dozen on my cookie sheet, which I love.
Place sheet into preheated oven and bake for 8-10 minutes. For my oven, its 9 minutes on the dot. Yours may differ. Also, set your timer. You don't want to burn these!
As you wait the 8-10 long minutes for the cookies to be done, go do something productive. Otherwise you'll just stand in the kitchen and eat the dough. Not that I know that from experience or anything.
DING! Your timer is done. Remove cookies from oven and let cool on an elevated baking rack. Bake the remaining dough until you've scraped the mixing bowl clean!
Then grab a few while they're still warm and dig in. Share with your neighbors. Freeze some (once totally cooled) to eat another day. Take some to work. Or eat them all yourself. 😂 I mean, you do you. Enjoy!
