Roasted Flour Chocolate Chip Cookies
This recipe calls for a mixture of regular bread flour and roasted all-purpose. The cookies weigh about 5 oz each. I bake them in a convection oven for maximum height. I've also noticed they stay puffier and rounder with a short (2 hour chill). Makes 15.3 oz of dough before chips are added.
Servings 4 giant cookies
Cost 5
Ingredients
- ½ cup roasted all-purpose flour (58 grams)
- ¾ cup bread flour (105 grams)
- ⅛ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup very packed light brown sugar (75 grams)
- ¼ cup granulated sugar (50 grams)
- ½ cup unsalted butter, cut into chunks, still cold (1 stick)
- 1 medium egg (see note) (40 grams)
- ½ teaspoon vanilla
- 1 cup chocolate chips or a mix of chocolate. Use even more than 1 cup if possible. I mix semisweet, dark and milk
Instructions
Roasting the All Purpose Flour
- Roast the all-purpose flour first. You'll only be using ½ cup of it, but start with a full cup so you'll have enough after sifting.
- Line a rimmed baking sheet with foil. Spread 1 cup (about 140 grams) flour across the baking sheet and bake it for 12-15 minutes at 350F or just until it becomes fragrant and starts to crack. It should not get too brown, and will have developed lumps. When flour is cool enough to handle, sift out the lumps by just putting it through a sieve. Measure out ½ cup or weigh 58 grams for the recipe.
Cookie Dough
- Mix together the roasted all purpose flour, bread 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 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 add egg and vanilla. Beat for 1 minute.
- Add flour mixture and stir until partially blended, then add chocolate and keep stirring until fully blended.. 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 18 to 20 minutes or until top starts to crack.
- For a regular non-convection oven, bake at 400 for about 15 minutes or just unti top center starts to crack. Let the cookies cool completely or at least until they are warm but not super hot. You also bake at 375 for 18 to 22 minutes.
- Update: Internal temperature of baked cookie should be about 186 degrees.
Notes
To roast flour, preheat oven to 350 degrees F. 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.
Medium Egg -- Egg sizes are just not exact. A medium egg can weigh anywhere from 40 to 50 grams and sometimes the large eggs are actually closer to medium size. For the amount of egg, try for 1 full egg yolk (16 to 18 grams) and about 28 grams of white. You can also just throw in a whole egg, just expect a little more spread. When doubled, this recipe would have 1 large egg and 1 large yolk.