20 Classic Chocolate Chip Cookies Made with Bread Flour

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Picture this: the perfect chocolate chip cookie—chewy, golden, and loaded with melty chips. But here’s the secret weapon: bread flour. It gives these classics an irresistible texture that keeps you coming back for more. Ready to bake the best cookies of your life? Dive into our roundup of 20 must-try recipes!

Classic Chewy Chocolate Chip Cookies

Usually, I'm all about that perfect chewy cookie, and this recipe nails it every time. My secret is using bread flour and melted butter—the bread flour gives structure, while melted butter guarantees that soft, dense chewiness we all crave. Plus, those pools of melted chocolate in every bite? Absolutely worth it.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 11 minutes

Ingredients

2 1/4 cups bread flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, melted and cooled slightly
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semisweet chocolate chips

Instructions

Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together bread flour, baking soda, and salt. Set aside.
In a large bowl, beat together melted butter, granulated sugar, and brown sugar until smooth and well combined (about 1 minute).
Add vanilla extract and eggs one at a time, beating well after each addition until mixture is creamy.
Gradually add the flour mixture to the wet mixture, stirring with a wooden spoon until just combined—no streaks of flour remain. Tip: Overmixing develops gluten, which can make cookies tough, so stop as soon as it comes together.
Fold in chocolate chips evenly with a spatula. For extra chocolate in every bite, press a few chips on top of each dough ball before baking.
Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and place them 2 inches apart on prepared baking sheets. Tip: Use a cookie scoop for uniform sizes, which ensures even baking.
Bake for 10-12 minutes, until edges are golden brown but centers still look slightly soft and puffy. Tip: For maximum chewiness, underbake slightly—the cookies will continue to set as they cool.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This resting time firms the centers while keeping them chewy.

Sink your teeth into these cookies and you'll get that perfect balance of crispy edges and soft, chewy centers. I love serving them warm with a tall glass of cold milk, but they're also wonderful crumbled over ice cream for a quick sundae. The bread flour truly makes all the difference—trust me on this one!

Double Chocolate Chip Cookies

A fudgy double chocolate chip cookie is my idea of the perfect comfort bake. I've experimented with countless recipes, and swapping in bread flour for a chewier texture and using high-quality cocoa powder makes all the difference. These cookies are intensely chocolatey with a soft, gooey center that stays moist for days.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

Dry Ingredients

2 1/4 cups bread flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt

Wet Ingredients

1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract

Mix-ins

2 cups dark chocolate chips (or chopped dark chocolate)

Instructions

Whisk together bread flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
In a large bowl, beat softened butter, brown sugar, and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes.
Add eggs one at a time, beating well after each addition. Beat in vanilla extract until combined.
Gradually add the dry ingredients to the butter mixture, mixing on low speed just until incorporated. Tip: Overmixing develops gluten, making cookies tough, so stop as soon as no streaks remain.
Fold in dark chocolate chips with a spatula. Tip: Reserve a few chips to press onto the tops of dough balls for a bakery-style appearance.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes (or up to 3 days). Chilling prevents spreading and deepens the chocolate flavor.
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Using a cookie scoop or tablespoon, portion dough into balls about 2 tablespoons each. Place 12 dough balls on each prepared sheet, spacing them 2 inches apart.
Bake one sheet at a time for 10-12 minutes, until edges are set and centers look slightly soft and underdone. Tip: For fudgy cookies, pull them out when they still appear a bit doughy in the middle; they will continue to set on the pan.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.

With their crackly tops and fudgy centers, these double chocolate chip cookies are everything I crave. I love serving them slightly warm with a glass of cold milk, or sandwiching a scoop of vanilla ice cream for an indulgent dessert. They also freeze beautifully—just pop one in the microwave for 15 seconds for a fresh-from-the-oven experience.

Oatmeal Chocolate Chip Cookies

Gosh, I've been making these oatmeal chocolate chip cookies for years, and they never disappoint. The combination of bread flour and rolled oats gives them a wonderfully hearty texture that's perfect for dunking in milk or coffee.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups bread flour
1 teaspoon baking soda
3/4 teaspoon salt
3 cups rolled oats
2 cups semisweet chocolate chips

Instructions

Preheat your oven to 350°F and line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. (Tip: Make sure your butter is truly softened—not melted—for the best cookie texture.)
Beat in the eggs one at a time, then add the vanilla extract and mix until combined.
In a separate bowl, whisk together the bread flour, baking soda, and salt. (Tip: Bread flour gives these cookies extra chew; don't substitute all-purpose unless you're in a pinch.)
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. Be careful not to overmix—that can lead to tough cookies.
Stir in the rolled oats and chocolate chips until evenly distributed. (Tip: For a more rustic look, gently fold by hand with a spatula.)
Chill the dough in the refrigerator for at least 30 minutes. This step is crucial for preventing spread and developing flavor.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. (Tip: Use a cookie scoop for uniformly sized cookies that bake evenly.)
Bake for 10-12 minutes, until the edges are golden brown but the centers still look slightly soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Really, these cookies are best enjoyed warm from the oven with a tall glass of milk. The chewy oats and melty chocolate chunks make every bite a delight, and they stay soft for days—if they last that long!

Peanut Butter Chocolate Chip Cookies

Usually, I'm a sucker for chewy cookies, and these peanut butter chocolate chip cookies hit all the right notes. Using bread flour gives them a slight chewiness, while creamy peanut butter adds a rich, nutty flavor that pairs perfectly with the chocolate chips. Trust me, you'll want to make a double batch!

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Cookies

1 cup creamy peanut butter
1/2 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups bread flour (spooned and leveled)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips (semisweet or milk)

Instructions

Preheat your oven to 350°F and line two baking sheets with parchment paper.
In a large bowl, beat together 1 cup creamy peanut butter and 1/2 cup softened unsalted butter until smooth and creamy, about 1 minute.
Add 1 cup packed brown sugar and 1/2 cup granulated sugar; beat until light and fluffy, about 2 minutes. Tip: Make sure your butter is truly softened so the mixture creams properly.
Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
In a separate bowl, whisk together 2 cups bread flour (spooned and leveled—don’t scoop directly from the bag to avoid packing), 1 teaspoon baking soda, and 1/2 teaspoon salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix or the cookies will be tough.
Fold in 1 cup chocolate chips with a spatula. Tip: Save a few chips to press onto the tops of the dough balls for a prettier look.
Chill the dough for 30 minutes in the refrigerator. This prevents excessive spreading and deepens the flavor.
Scoop rounded tablespoons of dough (about 1.5 inches) and place them 2 inches apart on the prepared baking sheets.
Bake for 10–12 minutes, until the edges are golden brown and the centers look slightly underdone. They will continue to set on the pan.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Expect a cookie that's crispy on the edges, soft and chewy in the center, with pockets of melted chocolate in every bite. Enjoy them warm with a glass of milk, or pack them for lunch—they stay delicious for days.

M&M Chocolate Chip Cookies

Remember the joy of digging into a freshly baked cookie with colorful M&Ms peeking out? That's exactly what this recipe delivers, but with a twist: bread flour for extra chewiness. Perfect for a fun baking day or sharing with friends.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

2 1/4 cups bread flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 cup M&M candies, plus extra for topping

Instructions

Preheat oven to 375°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together bread flour, baking soda, and salt. Set aside.
In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until creamy, about 2 minutes.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add the flour mixture to the butter mixture, mixing on low speed just until combined. Do not overmix—stop as soon as no streaks of flour remain.
Fold in chocolate chips and M&Ms using a spatula. Reserve about 2 tablespoons of M&Ms for topping.
Drop rounded tablespoons of dough (about 1.5 inches in diameter) onto prepared baking sheets, spacing them 2 inches apart. Gently press a few reserved M&Ms on top of each dough ball for a colorful finish.
Bake for 10-12 minutes, until edges are golden brown but centers still look slightly soft. Tip: The cookies will continue to set on the pan, so don't overbake for a chewy texture.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For thicker cookies, chill the dough for 30 minutes before baking.
Repeat with remaining dough, always using a cool baking sheet.

Knead no more—these colorful cookies are a party in every bite. The bread flour gives them a satisfying chew, while the melty chocolate and crunchy M&Ms create a perfect balance. Serve them with a cold glass of milk for an instant mood booster.

Coconut Chocolate Chip Cookies

Hey there, cookie lovers! I'm so excited to share these Coconut Chocolate Chip Cookies that have become a staple in my kitchen. They're the perfect blend of tropical coconut and rich chocolate, with a chewy texture from bread flour.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

2 1/4 cups bread flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup shredded coconut (sweetened or unsweetened)
1 1/2 cups semisweet chocolate chips

Instructions

Preheat your oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, whisk together the bread flour, baking soda, and salt. Set aside. Tip: Bread flour gives these cookies a chewier texture than all-purpose.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Fold in the shredded coconut and chocolate chips until evenly distributed. Tip: Toast the coconut first for extra flavor—spread it on a baking sheet and bake at 350°F for 5-7 minutes until golden.
Chill the dough for 30 minutes in the refrigerator. This step is key for preventing spread and enhancing chewiness.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Use a cookie scoop for uniform sizing.
Bake for 10-12 minutes, until the edges are golden brown but the centers still look slightly soft. Tip: They will continue to set on the sheet, so don't overbake.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Just wait until you smell these baking—it's pure heaven. The combination of toasted coconut and melty chocolate is irresistible. Serve them with a glass of cold milk for the ultimate treat.

Coffee Chocolate Chip Cookies

Picture this: a rainy afternoon, a fresh pot of coffee brewing, and the smell of cookies filling the kitchen. These Coffee Chocolate Chip Cookies are my go-to pick-me-up, combining the richness of mocha with the chewiness of bread flour. I love how the instant coffee melts into the dough, giving every bite a subtle kick.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

Dry Ingredients

2 1/4 cups bread flour
1 tbsp instant coffee granules
1 tbsp unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt

Wet Ingredients & Mix-Ins

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 cup semisweet chocolate chips

Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together bread flour, instant coffee, cocoa powder, baking soda, and salt; set aside.
In a large bowl, beat softened butter with granulated sugar and brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined—do not overmix or cookies will be tough.
Fold in chocolate chips with a spatula until evenly distributed.
For best texture, chill the dough for 30 minutes (this prevents spreading and deepens flavor).
Drop rounded tablespoons of dough (about 1.5 inches apart) onto prepared baking sheets.
Bake for 10-12 minutes, until edges are set and golden but centers still look slightly underdone. Let cool on pan for 5 minutes, then transfer to a wire rack.

Just pull them out when the edges are golden and the centers are still soft—they'll continue setting as they cool. The bread flour gives them a satisfying chew, while the coffee and cocoa create a mocha depth that pairs beautifully with a cold glass of milk or a hot latte.

Sea Salt Chocolate Chip Cookies

Under a flaky sea salt crust, these chocolate chip cookies hide a chewy, bread flour secret that I've perfected through countless batches. They're the ones I bring to every potluck, disappearing before the coffee's done.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

Cookie Dough

2 1/4 cups bread flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semisweet chocolate chips

Topping

Flaky sea salt for sprinkling

Instructions

Preheat oven to 375°F and line two baking sheets with parchment paper.
In a medium bowl, whisk together bread flour, baking soda, and salt until combined.
In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add vanilla extract and eggs one at a time, beating well after each addition.
Gradually add the flour mixture to the butter mixture, mixing on low until just combined. Do not overmix.
Stir in chocolate chips with a spatula. Cover the dough and refrigerate for at least 30 minutes (Tip: Chilling prevents spreading and deepens flavor).
Scoop rounded tablespoons of dough (about 1.5 inches) onto prepared baking sheets, spacing 2 inches apart.
Bake for 10-12 minutes until edges are golden brown but centers are still soft. (Tip: For chewier cookies, pull them out when they look slightly underdone.)
Immediately sprinkle each warm cookie with a pinch of flaky sea salt. Let cool on baking sheet for 5 minutes, then transfer to a wire rack. (Tip: Use a light hand; salt is potent!)

With their crisp edges, gooey centers, and that final salty crunch, these cookies are pure magic. I often sneak one straight from the tray with a cold glass of milk, and I hope you do too.

White Chocolate Macadamia Chip Cookies

Perfecting the classic white chocolate macadamia nut cookie is all about texture. I love using bread flour for a chewier, sturdier cookie that still stays crispy on the edges, and toasting the nuts beforehand really elevates their flavor. Trust me, once you try these, you'll never go back to the standard version.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

Dry Ingredients

2 1/4 cups bread flour
1 tsp baking soda
1 tsp salt

Wet Ingredients

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs

Mix-ins

2 cups white chocolate chips
1 cup macadamia nuts, roughly chopped

Instructions

Preheat your oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, whisk together the bread flour, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
Add the vanilla extract and eggs one at a time, beating well after each addition until smooth.
Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix.
Fold in the white chocolate chips and the chopped macadamia nuts using a rubber spatula. Tip: For extra crunch, toast the macadamia nuts in a dry pan over medium heat for 3–4 minutes before chopping.
Chill the dough for at least 30 minutes. Tip: Chilling prevents spreading and gives a thicker, chewier cookie.
Use a cookie scoop (about 1.5 tablespoons) to drop rounded balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
Bake for 10–12 minutes, until the edges are golden brown and the centers still look slightly soft. Tip: Rotate the baking sheets halfway through for even baking.
Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Rich and buttery, these cookies have perfectly crisp edges with a soft, chewy center thanks to the bread flour. I love serving them slightly warm so the white chocolate stays gooey—pair them with a cold glass of milk for the ultimate treat. You can also freeze the dough balls and bake fresh whenever a craving hits.

Mint Chocolate Chip Cookies

Kicking off a new baking obsession, these Mint Chocolate Chip Cookies are everything you want in a cookie—chewy, refreshing, and packed with chocolate. I first made these for a cookie swap and they disappeared in minutes. The secret is using bread flour for that perfect chew and a touch of peppermint extract for a cool finish.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

2 1/4 cups bread flour
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 large egg
1 tsp vanilla extract
1/2 tsp peppermint extract
2 cups semisweet chocolate chips

Instructions

In a medium bowl, whisk together bread flour, baking soda, and salt. Set aside.
In a large bowl, beat butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
Beat in egg, vanilla extract, and peppermint extract until well combined.
Gradually add the flour mixture to the wet mixture, mixing on low speed just until incorporated. Do not overmix—stop when no streaks of flour remain.
Fold in chocolate chips with a spatula until evenly distributed.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes (or up to 3 days). Chilling prevents spreading and deepens the flavor.
Preheat oven to 375°F. Line two baking sheets with parchment paper.
Scoop rounded tablespoons of dough (about 1.5 inches) and place 2 inches apart on the prepared sheets.
Bake for 10-12 minutes, until edges are golden but centers are still soft. For chewier cookies, bake just until the edges set; they'll continue to cook on the hot sheet.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Grab a glass of cold milk and enjoy these cookies fresh from the oven. The combination of cool peppermint and rich chocolate is simply irresistible. Perfect for a summer treat or anytime you need a refreshing dessert.

Red Velvet Chocolate Chip Cookies

A good cookie is hard to beat, but these red velvet chocolate chip cookies take the cake—literally. With a soft, chewy texture from bread flour and a tangy buttermilk kick, they're studded with chocolate chips and topped with a dreamy cream cheese glaze.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

For the Cookies

2 1/4 cups bread flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons buttermilk
1 cup semisweet chocolate chips

For the Cream Cheese Glaze

4 oz cream cheese, softened
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

Preheat oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, whisk together bread flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, beat butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
Add egg and vanilla extract, beating until combined. Then mix in buttermilk until smooth.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix—stop as soon as no streaks of flour remain.
Fold in chocolate chips with a spatula until evenly distributed.
Chill the dough in the refrigerator for 30 minutes. This prevents excessive spreading during baking and enhances chewiness.
Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and place 2 inches apart on the prepared baking sheets.
Bake for 10–12 minutes, until edges are set and lightly golden but centers still look slightly soft. Underbaking ensures a chewy texture.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
While cookies cool, make the cream cheese glaze: In a small bowl, beat cream cheese with a hand mixer until smooth. Add powdered sugar, milk, and vanilla, and beat until creamy and smooth. If too thick, add milk 1 teaspoon at a time.
Drizzle glaze over completely cooled cookies using a spoon or piping bag. Let glaze set for 10 minutes before serving.

Your kitchen will smell incredible as these bake, and the tangy cream cheese glaze perfectly balances the rich cocoa and sweet chocolate chips. Serve them slightly warm for an extra-gooey center, or pack them in an airtight container—if they last that long!

Pecan Chocolate Chip Cookies

Perhaps you've never considered using bread flour in your chocolate chip cookies, but trust me—it's the secret to that perfectly chewy, slightly crisp texture we all crave. These pecan chocolate chip cookies are my go-to when I want something a little more substantial than the classic.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

Dry Ingredients

2 1/4 cups bread flour
1 tsp baking soda
1 tsp salt

Wet Ingredients

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp vanilla extract

Mix-ins

1 1/2 cups chocolate chips
1 cup toasted chopped pecans

Instructions

Preheat oven to 375°F. Line two baking sheets with parchment paper.
Toast pecans: spread on a baking sheet and bake for 5-7 minutes until fragrant. Let cool, then chop coarsely. (Tip: Watch closely—they burn fast!)
In a medium bowl, whisk together bread flour, baking soda, and salt.
In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 3-4 minutes. (Tip: Use room temperature butter for best creaming.)
Add eggs one at a time, beating well after each. Mix in vanilla extract.
Gradually add the flour mixture, mixing on low speed just until combined. (Tip: Don't overmix or cookies will be tough.)
Fold in chocolate chips and toasted pecans with a spatula.
Drop rounded tablespoons of dough (about 1.5 tablespoons each) onto prepared sheets, spacing 2 inches apart.
Bake for 12-15 minutes, until edges are golden brown and centers are still soft. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Remember, the key to that irresistible crunch is the bread flour and toasted pecans. For an extra touch, sprinkle a little sea salt on top before baking. These cookies are absolutely perfect with a cold glass of milk—or even crumbled over vanilla ice cream for a decadent dessert.

Chocolate Chip Cookie Bars

Ugh, why didn't I discover these Chocolate Chip Cookie Bars sooner? They have all the chewy, buttery goodness of classic cookies but without the hassle of scooping dough. As a busy mom, I love that I can press the dough into a pan and get perfectly thick, chewy slabs every time.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

2 cups bread flour
1 cup unsalted butter (2 sticks), softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips

Instructions

Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy — about 3 minutes. Tip: use room temperature butter for proper creaming.
Add the eggs one at a time, beating well after each, then stir in the vanilla extract.
In a separate bowl, whisk together the bread flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing will toughen the bars.
Fold in the chocolate chips with a spatula until evenly distributed. The dough will be thick and sticky.
Transfer the dough to the prepared pan. Using damp hands or a spatula, press it into an even layer. Tip: damp hands prevent sticking and make pressing easier.
Bake for 22-25 minutes, or until the edges are golden brown and the center looks set but still soft. A toothpick inserted in the center should come out with a few moist crumbs.
Allow the bars to cool completely in the pan on a wire rack, about 1 hour. For clean, neat cuts, let them cool fully before slicing with a sharp knife. Tip: run the knife under hot water and wipe dry between cuts for perfect edges.

These bars are dangerously addictive—the bread flour gives them a dense, chewy texture that lasts for days. I love serving them warm with a scoop of vanilla ice cream for an indulgent dessert.

Vegan Chocolate Chip Cookies

Got a craving for chewy, classic chocolate chip cookies but need them vegan? I’ve been experimenting with bread flour in my plant-based baking, and these cookies have the perfect soft-yet-holdable texture. The flax egg works like magic, and using quality dairy-free chocolate chips makes all the difference.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Cookies

2 1/4 cups bread flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegan butter, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
1 teaspoon vanilla extract
2 cups dairy-free chocolate chips

Instructions

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a small bowl, whisk together the ground flaxseed and water. Let it sit for 5 minutes to thicken into a gel – this is your flax egg.
In a large bowl, beat the softened vegan butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the flax egg and vanilla extract to the butter mixture, and beat until well combined.
In a separate bowl, whisk together the bread flour, baking soda, and salt. Tip: Using bread flour gives these cookies a chewier texture – don’t substitute all-purpose or they’ll spread more.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no streaks of flour remain. Be careful not to overmix, or the cookies will become tough.
Fold in the dairy-free chocolate chips with a spatula until evenly distributed.
If the dough is too soft to scoop, refrigerate it for 20 minutes. This step helps prevent spreading and gives a thicker cookie.
Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden and the centers still look slightly soft. The cookies will continue to set as they cool.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. For extra gooeyness, eat one warm – but they’re amazing at room temperature too.

Chewy with crisp edges and studded with melty chocolate, these vegan cookies are a total crowd-pleaser. I love to serve them with a tall glass of oat milk for dunking, or crumble them over dairy-free vanilla ice cream for an indulgent dessert.

Caramel Stuffed Chocolate Chip Cookies

Very few things compare to the excitement of pulling a batch of freshly baked cookies from the oven, only to discover that each one hides a luscious caramel center. I've tweaked this recipe countless times—using bread flour for the perfect chew and soft caramels that melt into gooey pockets. Trust me, these are the ultimate indulgence.

Serving: 24 | Prep Time: 25 minutes | Cooking Time: 12 minutes

Ingredients

Cookie Dough

2 1/4 cups bread flour
1/2 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 cups semisweet chocolate chips

Caramel Filling

24 soft caramel candies, unwrapped (such as Kraft)

Instructions

In a medium bowl, whisk together bread flour, baking soda, and salt. Set aside.
In a large bowl, beat softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Beat in eggs one at a time, then add vanilla extract, mixing until combined.
Gradually add the flour mixture to the wet ingredients, beating on low until just incorporated. Do not overmix.
Fold in chocolate chips with a spatula. Cover the dough and refrigerate for at least 1 hour (or up to 24 hours) to prevent spreading. Tip: Chilling the dough is crucial for thick, chewy cookies.
Preheat oven to 375°F and line two baking sheets with parchment paper.
Scoop about 2 tablespoons of dough, flatten into a disc, place one caramel in the center, then wrap the dough around it, sealing completely. Tip: Ensure the caramel is fully enclosed to prevent leakage. Repeat with remaining dough and caramels.
Place cookies 2 inches apart on prepared baking sheets. Bake for 10-12 minutes, until edges are golden but centers are still soft. Tip: For perfectly gooey centers, pull them out when they look slightly underdone. Let cool on the pan for 5 minutes, then transfer to a wire rack.

Just one bite and you'll understand why these are my go-to party cookies. The caramel stays soft and stretchy, while the bread flour gives a satisfying chew. Serve warm with a glass of cold milk, or pack them in a tin for a sweet surprise.

Toffee Chocolate Chip Cookies

My favorite cookie recipe has been perfected over many batches, and these Toffee Chocolate Chip Cookies are the result. Made with bread flour for extra chew, loaded with buttery toffee bits and rich chocolate chips, they're a crunchy, buttery delight that disappears fast in my house.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Dry Ingredients

2 1/4 cups bread flour
1 tsp baking soda
1/2 tsp salt

Wet Ingredients

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 large egg
1 tsp vanilla extract

Mix-ins

1 cup toffee bits
1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 375°F. Line baking sheets with parchment paper.
In a medium bowl, whisk together bread flour, baking soda, and salt. Set aside.
In a large bowl, beat softened butter with both sugars until light and fluffy, about 3 minutes. Tip: Use room temperature butter for best creaming.
Add egg and vanilla extract, beat until well combined.
Gradually add dry ingredients to wet mixture, mixing on low until just combined. Do not overmix.
Fold in toffee bits and chocolate chips using a spatula. Tip: Reserve a few chips and toffee bits to press onto tops before baking for a prettier cookie.
Scoop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
Bake for 10-12 minutes, until edges are golden brown but centers are still soft. Tip: Cookies will continue to set on the baking sheet.
Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

How can you resist these cookies? They have a satisfying crunch from the toffee bits, a soft and chewy center thanks to the bread flour, and pools of melted chocolate. Perfect with a cold glass of milk, or crumbled over vanilla ice cream for a decadent dessert.

Cinnamon Sugar Chocolate Chip Cookies

Oh, these Cinnamon Sugar Chocolate Chip Cookies are a cozy twist on a classic. I love how the warm spice and crunchy sugar coating take them to the next level—perfect for fall baking or anytime you need a little extra comfort.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

2 1/4 cups bread flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 tsp vanilla extract
2 cups semisweet chocolate chips
For rolling: 1/4 cup granulated sugar mixed with 1 tsp ground cinnamon

Instructions

Preheat the oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, whisk together the bread flour, 1 tsp cinnamon, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter, 1 cup granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract, beating until just combined. Scrape down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet mixture, mixing on low until just incorporated. (Tip: Overmixing can make cookies tough, so stop as soon as no flour streaks remain.)
Fold in the chocolate chips with a spatula until evenly distributed. (Tip: For extra chocolate in every bite, reserve a few chips to press onto dough balls before baking.)
In a small bowl, stir together the 1/4 cup sugar and 1 tsp cinnamon for rolling.
Scoop tablespoon-sized portions of dough (about 1.5 tablespoons each) and roll into balls. Roll each ball in the cinnamon-sugar mixture to coat completely. (Tip: Chill the dough balls for 15 minutes before baking if you want thicker, less spread cookies.)
Place the coated dough balls 2 inches apart on the prepared baking sheets.
Bake for 10-12 minutes, until the edges are golden and the centers look slightly underdone. (Tip: For soft, chewy cookies, pull them out when the centers still look puffy—they’ll set as they cool.)
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

The combination of the crunchy cinnamon-sugar coating and the soft, chewy center studded with melted chocolate is pure magic. These cookies are perfect for sharing—try them with a cold glass of milk or pack them in a tin for a thoughtful homemade gift.

Gluten-Free Chocolate Chip Cookies

Remember those chewy, bakery-style chocolate chip cookies you thought were impossible to make gluten-free? Well, I’ve cracked the code using a bread flour blend and a little xanthan gum for that perfect, slightly crisp edge and soft center. These are my go-to for satisfying cravings without the gluten.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Dry Ingredients

2 1/4 cups gluten-free bread flour blend (such as Cup4Cup or King Arthur)
1 teaspoon xanthan gum (omit if blend already contains it)
1 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract

Mix-ins

2 cups semisweet chocolate chips

Instructions

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the gluten-free bread flour blend, xanthan gum (if using), baking soda, and salt. Set aside.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
Add the eggs one at a time, beating well after each addition, then beat in the vanilla extract. Make sure to scrape down the sides of the bowl.
Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed just until combined. Tip: Do not overmix, or cookies will be tough.
Fold in the chocolate chips with a spatula. For better texture, chill the dough for 30 minutes (or up to 3 days) to allow the flour to hydrate and flavors to meld.
Drop rounded tablespoons of dough (about 1.5 inches in diameter) onto the prepared baking sheets, spacing them 2 inches apart.
Bake for 10 to 12 minutes, or until the edges are golden brown and the centers look slightly set but still soft. Tip: The cookies will continue to bake on the hot sheet after removal, so don’t overbake.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Tip: For extra chewiness, press a few extra chocolate chips onto the warm cookies.

Really, these cookies are so good you won't miss the gluten. They stay soft for days—if they last that long. Serve them with a big glass of cold milk or crumble them over vanilla ice cream for a decadent sundae.

Brown Butter Chocolate Chip Cookies

Browned butter is my secret weapon for making cookies that are next-level delicious. The nutty, toffee-like aroma fills the kitchen and gives these chocolate chip cookies an irresistible depth of flavor. Using bread flour adds the perfect chew, making each bite absolutely unforgettable.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

Brown Butter

1 cup unsalted butter (2 sticks)

Cookie Dough

2 1/4 cups bread flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Instructions

In a small saucepan over medium heat, melt the butter. Swirl the pan occasionally. As it melts, it will foam and sizzle. Continue cooking, stirring with a rubber spatula, until the butter turns a deep amber color and smells nutty, about 5–7 minutes. Watch closely to avoid burning. Immediately pour the browned butter into a heat-safe bowl and let cool for 10 minutes (it should be warm but not hot when used).
In a medium bowl, whisk together the bread flour, baking soda, and salt. Set aside.
In a large bowl, combine the cooled browned butter, brown sugar, and granulated sugar. Beat with an electric mixer on medium speed until well combined and slightly thickened, about 2 minutes.
Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract until smooth. The mixture should look glossy.
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix—stop as soon as no streaks of flour remain. Overmixing can make cookies tough.
Fold in the chocolate chips with a rubber spatula until evenly distributed. For best results, chill the dough for 30 minutes (this helps prevent spreading and deepens flavor). If skipping, the cookies will spread a bit more.
Preheat the oven to 375°F. Line two baking sheets with parchment paper. Using a 1 1/2-tablespoon cookie scoop, drop rounded balls of dough onto the prepared sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, until the edges are golden brown and the centers are still slightly soft. Rotate the baking sheets halfway through for even baking. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Biting into one of these cookies, you'll get a crisp, caramelized edge with a soft, chewy center. The brown butter adds a nutty richness that pairs perfectly with the melty chocolate chips. For an extra touch, sprinkle a little flaky sea salt on top right after baking—it balances the sweetness and makes them even more addictive.

Chocolate Chip Cookie Ice Cream Sandwiches

For years, I've been on a quest for the perfect ice cream sandwich cookie—one that stays soft but sturdy, with a hint of salt to balance the sweet. These chocolate chip cookies, made with bread flour for extra chew, are my absolute go-to. Trust me, once you try them, you'll never go back.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

For the Cookies

1 ¾ cups bread flour
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 pint (2 cups) vanilla ice cream, slightly softened

Instructions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a small bowl, whisk together the bread flour, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
Add the egg and vanilla extract, beating until well combined. Scrape down the sides of the bowl as needed.
Gradually add the flour mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain. Do not overmix.
Fold in the chocolate chips with a spatula until evenly distributed. For thicker cookies, chill the dough for 15 minutes (tip: chilling prevents spreading and gives a chewier texture).
Using a cookie scoop (about 2 tablespoons per cookie), drop the dough onto the prepared baking sheets, spacing them 3 inches apart. Press down slightly to flatten.
Bake for 9-11 minutes, until the edges are golden brown but the centers still look slightly soft. (Tip: rotate the pan halfway through for even baking.)
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. (Do not rush this—cookies must be fully cooled or the ice cream will melt.)
Once cookies are cool, take one cookie and place a generous scoop (about ¼ cup) of slightly softened ice cream on the flat side. Top with another cookie, flat side down, and gently press to spread the ice cream to the edges.
Wrap each sandwich tightly in plastic wrap and freeze for at least 1 hour to set. (Tip: for easy assembly, slightly soften the ice cream on the counter for 5 minutes.)

The contrast between the chewy, slightly salty cookie and the creamy, cold ice cream is pure magic. You can swap the vanilla for your favorite flavor—coffee or mint chocolate chip are amazing too. For a fun twist, roll the edges in mini chocolate chips or sprinkles before freezing!

Conclusion

Zipping through these 20 bread flour cookie recipes, from chewy to crispy, you’ll find your new go-to. Try a batch tonight, then drop a comment with your favorite. Don’t forget to pin this roundup for later!

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