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Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

By: Terra Brockman (Read Bio)

Chewy Chocolate Chip Cookies
This recipe for robust and chewy cookies comes from Carrie Khoury, a food stylist and mom who keeps one-inch balls of this dough in her freezer, ready to pop into the oven for just-baked treats for her family.
Janie's Mill Heirloom Red Fife flour makes these cookies hearty, and the corn starch and melted butter make them delightfully chewy. The 3 kinds of chocolate chips makes them super-special, but you can always use whatever's in your cupboard!
Carrie says, "Be sure not to over-bake them -- they are just glorious straight out of the oven!"

Janie’s heirloom Red Fife flour gives these cookies hearty, spicy flavors, and extra protein!  As with most chocolate chip cookies, these taste even better if you make them a day ahead of time and store the dough in an airtight container in your fridge or freezer. 
Yield: 20 medium cookies

Ingredients

  • 2 cups Janie's Mill heirloom Red Fife flour (or heirloom Turkey Red flour)
  • 1 teaspoon baking soda
  • 1½ teaspoons corn starch
  • 1/2 tsp salt
  • ¾ cup (1½ sticks) butter, melted
  • ¾ cup loosely packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 c milk chocolate chips
  • 1/2 c semisweet mini chocolate chips
  • 1/2 c caramel chips
  • flaky sea salt for topping

Instructions

  1. Mix flour, baking soda, cornstarch, and salt in a large bowl, set aside. 

  2. In a medium bowl, whisk melted butter, brown sugar, and granulated sugar until no lumps remain. Whisk in the egg, then egg yolk, then add vanilla, and mix well. 

  3. Pour the wet ingredients into the dry, and mix until just combined. 

  4. Fold in the chocolate and caramel chips - they may not stick well to the batter. Portion out into 1 inch balls, then cover well and chill for 2 hours or up to 3 days. (You can also freeze the cookie dough balls to bake later.)

  5. Bake chilled cookie dough at 325F for 11-12 minutes, being careful not to over-bake. (If baking from frozen, add 2-3 minutes to your bake time.) Cookies should be just set so they remain soft and chewy.

  6. Sprinkle with flaky sea salt immediately after removing from the oven.

Flour Variations

This recipe is versatile when it comes to the flour used, and you can experiment with different proportions of 100% extraction heirloom flours like Red Fife and Turkey Red mixed with 80% extraction flours like All-Purpose and Silky Smooth Pastry Flour.  Or you can substitute Janie's Mill Turkey Red, All-Purpose, Silky Smooth, or Spelt flours for 100% of the flour called for in this recipe.

Posted on February 27 2022