As a follow-up to the Roasted Flour Snickerdoodles, here’s a recipe for Roasted Flour Chocolate Chip Cookies. These are big, fat cookies. I put the mascara in the photo to show scale.
Roasting the flour adds flavor, but it also curbs the spreading so the cookies have a rounder shape. In addition to giving you big fat cookies, roasted flour also removes some of the flour-y flavor.
Here’s a picture of the cross-section, which in this case is a little over baked. Usually the insides look a a tad bit more dough-y than this one, which is not to say this cookie didn’t taste great!
Also, since making this cookie I’ve changed the recipe a bit. Instead of using 100% roasted flour, I use part roasted flour (bread flour) and part all-purpose.
You can make these without roasting the flour, but you may not get quite as round a cookie. Or you may. Chilling the dough will definitely help prevent spread as well, but roasting the flour is what really makes a different. Here’s a picture of a cookie made with roasted flour vs. one made with just a mixture of plain bread
Update: This latest rendition. I only make these using gram measurements and haven’t really tested with volume only. Making any sort of changes to this recipe changes the texture and shape of the cookie which makes it even more fun to play with! You can increase or decrease the sugar by a few grams for more spread, fiddle around with different proportions of flour, or use a mixture of egg and yolk rather than just beaten egg. Also, keep in mind that roasted flour loses moisture. In my experience, 140 grams of flour is reduced to 128 grams after roasting, so it loses about 8% of its weight.
- 94 grams roasted, sifted bread flour
- 72 grams plain all-purpose flour (or you can just use more un-roasted bread)
- 1/4 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/2 scant teaspoon salt
- 1/2 teaspoon cornstarch
- 66 grams light brown sugar
- 48 grams granulated sugar
- 114 grams unsalted butter, land o lakes, softened (or Plugra!)
- 44 grams lightly beaten egg, room temperature
- 3/4 to 1 cup chocolate chips
- If you haven't already done it, beat the egg in a separate bowl and set it aside. You'll be weighing out 44 grams.
- Mix together the roasted, sifted bread flour and the all purpose flour (or just more bread flour) in the bowl of a stand mixer. Stir in the baking soda, baking powder, salt and cornstarch and keep stirring until thoroughly mixed.
- Add the softened butter, egg and vanilla and mix with the paddle attachment just until everything comes together. Stir in the chocolate chips.
- Divide dough into 3 6 oz balls. Cover shaped dough balls and chill for several hours or preferably overnight.
- When ready to bake, set dough balls on a parchment lined tray and bake in a convection oven at 350 for 20 to 23 minutes or if you prefer, bake at 400 for about 10 minutes then reduce heat and bake at 330 for another 10 to 12. Let the cookies cool completely or at least until they are warm but but super hot. I like to let them cool completely, freeze, then thaw and re-warm.
- You can also bake in a regular oven at 375 for about 30 minutes.
- Also, these are best underbaked. I sometimes bake at 400 convection for 10 and 330 convection for 10 and while they seem underbaked at first, they cool and set. This recipe also works even better with Plugra. Land o Lakes is fine, but they are flakier with Plugra.
Spread 1 cup (140 grams) flour across the baking sheet and bake it for 15 minutes. It should not get too brown, but it will be very fragrant and will have developed lumps. When flour is cool enough to handle, empty it into a large bowl and mash out any lumps You can also sift it and then mash out any remaining lumps if you need to. Let cool completely before using. Flour loses moisture after it is roasted. In my experience, 140 grams of flour is reduced to 128 grams of flour after roasting so it loses about 8% of its weight.