Bread Flour Chocolate Chip Cookies

I have not seen all-purpose flour on the shelves of any grocery store since early March. A week or two ago, I found bread flour and seized the opportunity to make glutenous desserts again. Turns out bread flour is not a replacement for all-purpose flour, and vice versa. However, I was pleasantly surprised by how these turned out. I’m usually not much of a fluffy-cookie kind of woman, I tend to gravitate more towards the flatter and chewy varieties. But these are strange times. And bread flour was available. These were honestly really good, satisfying, and cozy-feeling.

I was initially turned off by their looks, but don’t be so quick to judge. I am a very harsh cookie critic and this passed the test.

The Recipe

Ingredients:

Wet:

  • 1/2 cup vegan butter, close to room temperature

    • oil-free: 1/2 cup applesauce

  • 1/2 cup brown sugar

  • 1/2 cup sugar (organic, beet, coconut, unrefined should all be vegan)

  • 1 flax egg (1 tablespoon ground flaxseed + 2 1/2 tablespoons water)

  • 1 teaspoon vanilla

Dry:

  • 1 3/4 cups of bread flour

  • 1/2 teaspoon baking soda

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/3 - 3/4 cup chocolate chips (I don’t like that many, so I’ll usually do 1/3 cup, but normal people would probably prefer 3/4 cup)

Instructions:

  1. Sift the flour, baking soda, baking powder, and salt into a big bowl, quickly mix again. If you don’t have a sifter that’s okay.

  2. In a separate bowl, mix the butter + both sugars. I did this with both a fork and a whisk. I’m sure it’s best if you use a hand-mixer, but it’s fine if you don’t. Mix until it’s relatively homogenous. Add in flax egg + vanilla.

  3. Add the wet to the dry and mix. The dough may be crumbly, that’s ok! Add a bit of applesauce or canola oil to wet it up if you’re uncomfortable with it. Add chocolate chips. Cover and put in freezer for up to 30 minutes or fridge for 30+ minutes.

  4. Preheat the oven to 350°F. Using parchment, spray, or reusable baking sheets, distribute tablespoon-sized mounds evenly on the sheet. I personally like to flatten them a bit. They don’t really spread while baking so it’s okay if they’re semi-close together. Bake.

  5. After 13 minutes, check on them. I usually will turn off the heat and let them continue to bake for 3 more minutes. Take out and let cool for 5 minutes, then enjoy!

DessertRuby SapiaDessert, Oil-free option, Cookies