Chocolate Chip Cookies

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I had a hankering for chocolate chip cookies but my flour was about gone.

We’ve all been there. It’s the middle of the afternoon and the chocolate craving hits. In years passed, I’d grab a handle of M&M’s and move on, but they’re not dairy free. I wanted chocolate chip cookies. My youngest is overtired/teething/8 month sleep regression and I was in need of some chocolate. I had everything for my go to recipe but there was not enough flour in my tub. Oh the horror. With gas prices we’re not making unnecessary runs and don’t get me started on the grocery store prices. So I opened up the pantry and took stock of what I had.

I had cake flour that had been sitting there quite longer than it usually does. So I started searching Pinterest and came across this recipe on Kroll’s Korner. Tawnie struck gold with this recipe! I have never made chocolate chip cookies that had all purpose flour, cake flour, and cornstarch in them! Yes cornstarch, crazy right? However, these are the softest chocolate chip cookies. I definitely will be making them again.

So if you’re sold on trying them, here’s what you need:

• all purpose flour
• cake flour
• corn starch
• baking powder & baking soda
• salt
• unsalted butter (cold and cubed)
• brown sugar
• white granulated sugar
• 1 egg & 1 egg yolk
• vanilla extract (optional)
• milk chocolate chips (semisweet or dairy free)

What is cake flour?

Cake flour comes in a box like this. It’s very similar to all purpose but it is milled into a finer consistency and has less protein. All that just means lighter and fluffier. I do not use it very often, but when I do you can tell.

Preheat your oven to 400 degrees. Grab a medium sized bowl and whisk together 1 3/4 cups all purpose flour, 3/4 cup cake flour, 1 teaspoon corn starch, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Then set the bowl aside for later. **If you do not have unsalted butter DO NOT add the salt here.

Don’t worry about warming up your butter as you want it cold

Cube 1/2 cup unsalted butter and put it in your stand mixer. You can use a hand mixer if you don’t have a stand mixer. I don’t have unsalted dairy free butter so I used salted butter and just didn’t put salt in the dry ingredients. This recipe is very dairy free friendly. Turn the mixer on medium low and let it beat the butter for a little bit. Then add 1/2 cup light brown sugar and let it beat for about 30 seconds and then add 1/4 cup granulated sugar. Cream these until they are light and fluffy. Make sure to scrape the sides and bottom of the bowl.

Now add 1 teaspoon vanilla extract, it’s optional but chocolate chip cookies need vanilla in my opinion. You also need to add 1 large egg and 1 egg yolk. Umm just a yolk? Yep it can be done. Momma always carefully broke the egg in half and caught the yolk in one side of the shell. Then you carefully pass it to the other half and let the rest of the egg white pour out. Yes that is much easier said than done. As long as you don’t break the yolk it’s not as hard as you think.

If that seems too daunting they make kitchen gadgets to separate the yolk from the white.

I was given this pottery piece years ago. You crack your egg inside and pour the white out the small hole while the yolk stays inside! Brilliant and easy. Unless the yolk breaks, then best of luck to you. I found this pig egg separator on amazon that is super cute too.

Cream those together and make sure to scrape the sides and bottom to get it well incorporated.

Slowly add the bowl of dry ingredients to the wet ingredients. Add a little at a time until it’s all mixed in. Then add 2 cups milk chocolate chips and fold them into the batter. Milk chocolate chips are yummy but not dairy free. Thankfully Nestle has gotten on the allergy friendly boat and makes these chocolate chips (white chocolate chips too!) for those of us who need them. I do wish they made them in mini size but I’ll take what I can get. Two cups is just about one bag full so dump it in and mix them up.

Your cookie dough is ready!

Jumbo cookies or regular sized cookies?

That’s a no brainer in my house. I’d love a jumbo chocolate chip cookie, but I have a toddler in the house. Telling a toddler that they only get half of a cookie or honestly a quarter of a cookie while Mama gets a whole cookie is drama I don’t need. Plus all Moms with small children know this math equation:

Toddler + Jumbo Cookie = DISASTER!

So smaller cookies it is. I have two cookie scoops and had planned to use the larger one but the paddle that scrapes it out is messed up so the smaller one it is.

These cookies do not spread far so you can put them closer together than I did.

I got 16 on a tray but I could have gotten more once I realized they do not spread out. This is how big I made mine. The recipe says to make six 5.7 ounce cookies. A little smaller than a fist and keep them nice and tall. I placed my cookies on parchment paper as I almost always do. I have a silicone mat but I like my parchment paper.

Place the trays in your 400 degree oven and get ready for your house to smell amazing!

For jumbo cookies you want them to cook 10-12 minutes or until the tops are golden brown. For smaller cookies I set my timer for 10 minutes… did I mention I was slightly sleep deprived?? Big mistake, 7-8 minutes would probably be plenty. At 9 minutes I started smelling them and got worried. I opened the oven to check on them, went ” oh insert your favorite colorful word of choice”, and yanked them out of the oven.

No worries they weren’t completely dead but slightly more done than I’d like.

They were still nice and soft in the middle but I can imagine how much softer they would have been. And after a couple days, yes they lasted that long, they started to dry out. Cooking less time would’ve helped them stay fresh longer. A slice of loaf bread in the cookie container helped moisten them back up.

It’s so hard but let them rest on the cookie sheet for a bit.

Mine I took right off because they cooked too long. However the recipe says to let them rest on the cookie sheet for another 15-30 minutes. This step is by far more important if you made jumbo cookies. Smaller cookies give them about 5 minutes and you’re probably fine to move them.

Now you too can enjoy chocolate chip cookies even if you’re almost out of flour!

My gluten free friends, the author of this wonderful recipe has tried it using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. She said cookies came out very similar in taste and appearance. So bake away my friends and enjoy a gluten free chocolate chip cookie!