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.
Course Dessert
Cuisine American
Keyword Big.Fat.Cookie, Roasted Flour
Prep Time 13 hourshours20 minutesminutes
Cook Time 20 minutesminutes
Total Time 13 hourshours40 minutesminutes
Servings 4
Author Anna
Ingredients
½cuproasted all-purpose flour(58 grams)
¾cupbread flour(105 grams)
⅛teaspoonbaking soda
½teaspoonbaking powder (try ⅜)
½teaspoonsalt (try ⅝)
⅓cuppacked light brown sugar(70 grams)
¼cupgranulated sugar(50 grams)
8 ½tablespoonsunsalted butter, cut into chunks, still cold120 grams
1largeegg (not extra large)(50 grams)
½teaspoonvanilla
¾ to 1cupchocolate chipsI 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 15 minutes. It should not get too brown, but it will be very fragrant and will have developed lumps. When flour is cool enough to handle, empty it into a large bowl and sift out the lumps. 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.
Brown 4 tablespoons of the butter in a small saucepan and let cool to warm.
In the bowl of a stand mixer with a paddle attached, combine the remaining 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.