Toasted flour chocolate chip cookies


You probably already have a good chocolate chip cookie recipe saved in your recipe book but i wouldn't recommend this one if it wasn't worth it!
Toasting the flour before using it in a recipe it's a total game changer.The flour imparts a beautiful deep golden colour and a wonderful depth of flavour to your baked goods.
The flavour is a delicious mix of toasty,sweet and vanilla notes,very different from dark brown sugar and brown butter you normally use to achieve the nutty taste.It's more complex and so,so tasty. I've tested this method in many recipes,both cakes and cookies and actually toasted flour works better in cookies than in any other recipe.Its lovely nuttiness will be savoured in every bite.

There are 2 methods of toasting the flour and 2 types of toasts.The flour can be toasted in the oven or on the stove.And the last one is my favorite way to toast the flour because it’s more precise,stirring constantly ensures an even color and an even flavour as well.In the oven instead,the flour can easily burn around the edges.

You can also make a medium toast ,for a mild nutty flavour or a dark one,for an intense toasty aroma.I personally prefer medium toast,try them both and choose the one which best suits your taste.

Prep.Time: 10 min.
Cooking Time: 25-30 min
Yield:15 cookies


• 215g all-purpose flour • 1 large egg • 1 large egg yolk • 160g caster sugar • 160g unsalted butter at room temperature • 160g semisweet dark chocolate chips or chocolate chunks • ½ tsp baking powder • ⅛ tsp salt DIRECTIONS:
Toast the flour:
  • Add flour to a large frying pan.Cook over medium-low heat for 9 minutes,stirring constantly.The flour is done when smells like popped popcorn.Allow to cool completely before using.
  • For a medium toast,cook the flour for 8 to 9 minutes .For a dark toast instead, flour must be cooked for 10 to 11 minutes.

Cookie dough: • Add the butter,sugar and salt to a large bowl,beat until light and fluffy. • Add in the egg and yolk,and beat well. • Sift the flour and baking powder on top of the bowl,in several additions and mix until just combined, • Fold in the chocolate chips or chocolate chunks • Scoop out balls of cookie dough onto a baking sheet and chill in the fridge for 1 hour or overnight. • Preheat oven to 180ºC/350ºF (convection/fan forced mode) • Line two baking sheets with parchment paper. • Place the cookie dough 5cm apart on your baking sheets and gently press them down to flatten a bit,bake for 10 - 12 minutes until until the edges are lightly golden brown. • Allow the cookies to rest on the baking sheet for one minute before transferring to a wire rack to cool completely. Store in an airtight container for up to 5 days.

That's all, folks!

If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!


  1. Made these this morning using gluten free flour. AMAZING is all I can say, especially with my mouth full of cookie . This will be my quick ‘go to’ cookie recipe for sure!

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    1. Hello Hannah,
      I'm so happy to hear that!Thank you for your positive feedback!


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