Thursday, March 15, 2012

Chocolate Chip Cookie #4, Bread Flour

Two things I love: bread and cookies.  So....let's throw some bread flour in a chocolate chip cookie!  Sound crazy??  It's just crazy enough.
The fourth recipe this week features bread flour.  Sounded like a good idea to me!   Bread flour has a higher protein content than all purpose flour.  This prevents the cookies from spreading as much.  You'll notice your cookies are puffier.  Definitely not the choice for our gluten free friends, as this flour has a high gluten strength. All things that make it perfect for bread!  
But....perfect for cookies?  The flavor was very good.  Tasted like any chocolate chip cookie.  They were dense though.  I was looking for more of that buttery, caramel flavor.    Perfect with a nice glass of milk.  
Chocolate Chip Cookie with bread flour
adapted from Alton Brown
2 sticks softened butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 Tablespoons milk
2 teaspoons vanilla
2 cups chocolate chips
Preheat oven to 375.  Line cookie sheet with parchment or silpat.  
Sift together flour, salt, and baking soda.
Mix butter and sugars until smooth.  Add egg, egg yolk, milk, and vanilla until fully combined.  Slowly add flour mixture.  Once combined, add chocolate chips.
Bake for 12 minutes, until golden brown.
Was this my favorite cookie? Not really, but I liked it.  If you really like a nice, cakey cookie, you'll like this recipe.  Maybe even try it with browned butter.  It was a good recipe, but it's not going to be my go-to.  One more recipe to go, and I think it's one everyone will like, many people say it's the only recipe you'll ever need!  See you back tomorrow!