Chocolate chip cookie, part 2

Chocolate chip cookie project, part 2

After milling some hard white wheat flour for some bread and apricot crisp, I had 2 1/8 ounces left so I figured I’d continue my quest for the perfect chocolate chip cookie recipe. This one is a highly experimental recipe, inspired by a few sources. First, I consulted Ratio by Michael Ruhlman for basic cookie ingredient ratios and to see how his recipe for chocolate chip cookies is formulated. Then, I consulted the post How to Make Soft, Thick, Chewy Chocolate Chip Cookies from the Back for Seconds blog, and followed some of the tips mentioned for getting really thick cookies.

This is a pretty crazy amount of work for just a few cookies, but sometimes crazy is what’s called for.

Chocolate chip cookie dough on pan

Chocolate chip cookie dough on pan


Well, they’re certainly not flat! The texture is pretty great, basically matches the dense and chewy texture I’m going for. The flavor is…OK. I don’t like the semisweet chocolate chips nearly as much as the extra dark chips. With this amount of butter and egg, the semisweet was just too sweet. And I think the higher gluten hard white wheat helped make the texture substantial.

Chocolate chip cookies cooling on rack

Cooling cookies

Coincidentally, while watching an old episode of Baking with Julia (after I made these cookies) I heard a baker say that baking powder provides the lift, and baking soda provides the spread. She was making fruit cobbler, and in her recipe wanted both. I did some searching online and I’m not finding anyone else who says this is the case, but if it’s true it would help shed light on why my cookies didn’t spread too much this time, and have in the past. The previous recipes I’ve used for chocolate chip cookies included baking soda, and they all spread more than I wanted, while this time I only used baking powder.

All in all, I’d say this was a step in the right direction. Next time I’d include more butter and egg, and use only extra dark chips. The dough was quite firm and crumbly when I took it out of the refrigerator to divide, so I’d probably also let it come just a bit closer to room temperature so it’s nicer to drop onto the pan.

Chocolate chip cookies

Inspired by Ratio and Back for Seconds.


  • 2 1/8 ounce hard white wheat flour
  • 1 ounce soft white wheat flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon cornstarch
  • 1 1/8 ounce butter, softened
  • 1 1/8 ounce dark brown sugar
  • 1 ounce white granulated sugar
  • 1/2 teaspoon canola oil
  • 3/4 ounce egg (1/2 of a large egg)
  • 1/4 teaspoon vanilla
  • pinch salt
  • 1/8 cup semisweet chocolate chips
  • 1/8 cup extra dark chocolate chips


  1. In a small bowl, stir together the flours. Move half of the flour to another small bowl and combine with the baking powder and cornstarch.
  2. In a medium mixing bowl or stand mixer bowl, cream together the butter, oil, and sugars until it’s light and fluffy. Then mix in the egg, vanilla, and salt until combined.
  3. Add in the flour, baking powder, and cornstarch mix, and combine. Then stir in the remaining flour by hand, just until combined. Stir in the chocolate chips, then cover and chill the dough for 24 hours.
  4. After 24 hours, preheat the oven to 350° and spoon out 4-6 cookies onto a parchment-lined baking sheet, leaving the dough tall rather than squashed out. Bake for about 10-12 minutes, or until the edges are barely golden and the middles look barely done.
  5. Cool for a few minutes then move them to wire racks to fully cool and then store.

Chocolate chip cookie project posts