A Secret Winning Chocolate Chip Cookie

 I am a big cookie fan and I had to give this one a try since the secret to its deliciousness is its use of bread flour and whole wheat pastry as its flours of choice. One word describes them: AMAZING! I love the heartiness that the pastry flour imparts, and your children won't even notice a difference. I've made these with white whole wheat flour, too, and comes out without much difference. You must give these a try and use the best chocolate you can get your hands on; I personally love Guittard chocolate. Enjoy my friends!

  Nice thick dough

Right before heading to the oven

Adapted from Jacques Torres and seen on MarthaStewart.com
Printable Recipe



  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
  3. Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Labels: , ,