In our house, we are more of a savory than sweet crowd, but when it comes to cookies Nick and I are suckers. This dough is the perfect combo of salty and sweet, and because of the gluten content in bread flour they keeps their airy texture. You can make a peanut butter chocolate chip cookie, traditional milk chocolate chip cookie, or go half-and-half dark and milk like me – the possibilities are endless!
Here’s what you’ll need:
- 8 ounces of unsalted butter
- 6 ounces of bread flour
- 3 ounces of all-purpose flour
- 3 ounces of walnut dust (3 ounces of walnuts in a food processor to a rough dust)
- 1 teaspoon of kosher salt
- 1 teaspoon of baking soda
- 2 ounces of granulated sugar
- 8 ounces of dark brown sugar
- 2 large eggs
- 1 ounce of milk
- 2 teaspoons of vanilla extract
- 12 ounces of chocolate chips of choice (I prefer a 50/50 blend dark to milk)
Here’s what to do:
- Melt butter in a saucepan over low heat and set aside to cool.
- Sift together the flour, salt and baking soda onto a paper plate and mix in the walnut dust with a fork.
- In a small bowl, whisk together the eggs, milk, and vanilla and set aside.
- Add the butter, granulated sugar, and dark brown sugar into the stand mixer and beat for 2 minutes on medium.
- Lower the mixer’s speed to low and slowly add the egg mixture. Mix until fully integrated.
- Gradually integrate the dry ingredients in four portions, stopping to scrape down the sides of the mixing bowl before each adding the next portion.
- Once the flour is incorporated, fold in the chocolate chips and chill the dough in the refrigerator for 1 hour.
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- In addition to the extra gluten in the bread flour, letting your dough chill helps get full, airy, chewy chocolate chip cookies.
- Preheat the oven to 375 degrees and space 1-1/2″ round portions of dough evenly spaced on your cookie sheet.
- Bake for 15 minutes, rotating once, about half way through.
- Let cool for as long as you can, and ENJOY!
Home Cooking, Good Looking tip: After I refrigerate the dough, I roll it up into 1-1/2″ balls and lay them out on a cookie sheet. Put the cookie sheet in the freezer for 10 minutes and then put the individual balls into a ziplock bags. Freeze for up to 2 months. Take the 1-1/2″ balls out of the freezer and bake as usual for when your cookie craving hits!
**For nut allergies, omit 3 ounces of walnut dust for additional 3 ounces of all-purpose flour.**
