So sorry you found this post. Seriously, I keep messing with this recipe and changing things, so I apologize in advance. That being said, I think you will like the end result. 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. Nope. Now it’s regular un-roasted bread flour and roasted all-purpose. Roasting all the flour gives the cookies a weird texture, but roasting a fraction of it adds a tiny bit of flavor and most importantly, helps keep the cookie big and fat. So the bread flour is normal un-roasted (104 grams) and the all-purpose is roasted, weighed after roasting (58 grams).
You can make these without roasting the flour, but you may not get quite as round a cookie. Here’s a picture of a cookie made with roasted flour vs. one made with just a mixture of plain bread
Update: This is the 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. For this latest version you only need 58 grams of the roasted flour, but you might as well toasted 140 grams in case you want to double!
- 104 grams ( ¾ cup) bread flour
- 58 grams (½ cup) roasted all-purpose flour
- 1/8 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 scant teaspoon salt
- 66 grams light brown sugar
- 48 grams granulated sugar
- 114 grams unsalted butter, cut into chunks and still cold
- 44 grams lightly beaten egg, room temperature (this is less than a whole egg)
- 1/2 teaspoon vanilla
- 3/4 to 1 cup chocolate chips ( I mix semisweet, dark and milk)
- 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 bread flour, roasted all purpose flour, baking powder, baking soda and salt until very thoroughly mixed, then set aside.
- In the bowl of a stand mixer with a paddle attached, combine the cold butter and both sugars. Beat on low, then increase speed and continue beating for about 4 minutes or until very creamy. Remove mixer from stand and stir in the 44 grams of egg and the vanilla. Return to stand and beat with the paddle for another minute.
- Using small pulses of the stand mixer and scraping sides with a scraper, incorporate the flour mixture until it is almost fully blended. It will be thick and hard to mix. Add the chocolate chips. Empty onto a large clean surface or onto a pastry mat and gently knead until dough comes together in a big 20 oz blob. Divide that into 4 equal balls/blobs/lumps, then cover and chill for 2-3 hours.
- 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 not super hot.
- You can also bake these in a regular oven. The time that works for me is 18 minutes at 375 degrees F.
- Update: Internal temperature of baked cookie should be about 186 degrees.
Spread 1 cup (about 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. If you use the latest version of the recipe you'll have leftover roasted flour, as it only calls for 58 grams. This will give you enough flour to double it.
Anna says
January 26, 2019 at 5:16 pmThanks for testing them, Sue.
Sue says
January 26, 2019 at 4:55 pmI made these today and they are excellent. Gourmet bakery shop excellent. They’re so thick and because of that and the texture they are a completely unique cookie. Excellent flavor. Excellent texture. Really special cookies. Five Stars for sure!!!
Anna says
June 14, 2016 at 10:12 amCindy, thanks for trying them!
Cindy says
June 14, 2016 at 9:07 amI made these last night & they were delicious! I did make them smaller and baked for a shorter period (think I made 7 cookies). I am always up for trying a new chocolate chip cookie recipe 🙂 Will make again and try milk chocolate/walnuts! I especially loved how thick they were! Thanks for the great new & different recipe!
Gloria says
June 14, 2016 at 2:08 amWhat a good idea!!! I’ll bet roasting the flour gives the cookies a new depth of flavor. I think matzo meal or cake meal is made by using the baked matzo and then blending it fine. Not the same as roasted flour, but it is baked flour.
Katrina says
June 12, 2016 at 9:08 pmDefinitely intriguing and need to try this sometime!
Sue says
June 12, 2016 at 4:07 pmHmmm. This is interesting Until you posted the snickerdoodles I had never heard of roasting flour.