This recipe makes chocolatey cookies that are amazing warm from the oven for the ultimate indulgence.
Sift the flour, bread flour, salt, baking soda, and baking powder together into a large mixing bowl.
Mix in the flour mixture and mix until combined. Stir in the chocolate chips by hand. Shape into a log in plastic wrap and chill until firm 30 minutes – overnight.
Preheat the oven to 375 degrees F/190C.
Cut the chilled dough into 1/2 inch/10mm thick slices. Place the slices onto a baking sheet lined with baking paper or nonstick foil
The original recipe did not include bread flour. This was added to keep the cookies from flattening too much. If you were a fan of the original recipe, just omit the bread flour and add a half cup more of all-purpose flour.
Use softened butter: Soften your butter to room temperature. You’ll know when it’s soft enough when you can make a dent in the butter when pressed.
Don’t Over Mix: Once you add the dry ingredients, mix gently. Over mixing the dough will give you a tough cookie. When in doubt – finish the job by hand. Mix until the flour is just incorporated.
Don’t over bake your cookies. When chocolate chip cookies come out of the oven, they should be slightly underdone in the middle. Leave them to set on the hot cookie sheet for a few minutes before transferring them to a cooling rack.
Like a thicker, softer cookie? Add an extra half cup of flour to the recipe. It creates a soft cookie that only gets softer as they cool.