Chewy Chocolate Chip Cookies 🍪

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:

1. Melt butter in a saucepan over low heat and set aside to cool.
2. Sift together the flour, salt and baking soda onto a paper plate and mix in the walnut dust with a fork.
3. In a small bowl, whisk together the eggs, milk, and vanilla and set aside.
4. Add the butter, granulated sugar, and dark brown sugar into the stand mixer and beat for 2 minutes on medium.
5. Lower the mixer’s speed to low and slowly add the egg mixture. Mix until fully integrated.
6. Gradually integrate the dry ingredients in four portions, stopping to scrape down the sides of the mixing bowl before each adding the next portion.
7. Once the flour is incorporated, fold in the chocolate chips and chill the dough in the refrigerator for 1 hour.
8. • In addition to the extra gluten in the bread flour, letting your dough chill helps get full, airy, chewy chocolate chip cookies.
9. Preheat the oven to 375 degrees and space 1-1/2″ round portions of dough evenly spaced on your cookie sheet.
10. Bake for 15 minutes, rotating once, about half way through.
11. 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.**