Perfect Chocolate Chip Cookies with Toasted Flour

These perfect chocolate chip cookies are rich, gooey, and filled with deep, warm flavor from browned butter and toasted flour.

I created this recipe because my husband actually came up with the idea first-he told me I should try toasting the flour for a chocolate chip cookie, and once I tested it, I was hooked. Toasting the flour adds a warm, nutty depth that makes these cookies taste like something straight from a gourmet bakery. If you love the cozy flavors in my Brown Butter Snickerdoodle Cookie Sandwiches, the rich caramel tones in my Chocolate Chip Cookie Sandwich with Caramel or the gooey centers in my Caramel Banana Bread Cookies, this cookie is absolutely going to be your new favorite.

Why You'll Love These Perfect Chocolate Chip Cookies

• Gooey, soft centers with caramelized edges that taste like they came straight from a warm bakery tray
• Toasted flour, browned butter, and toasted milk powder layer in the most incredible deep, nutty flavor
• Chopped chocolate melts into shiny puddles instead of holding its shape like regular chips
• No mixer needed - everything comes together in one bowl with simple ingredients
• The flavor is warm, buttery, cozy, and way more interesting than a standard chocolate chip cookie
• The dough hydrates beautifully, giving you soft, chewy cookies that stay good for days

Ingredient Overview

Here's what you need to make these perfect chocolate chip cookies with toasted flour.

• All-purpose flour - fully toasted for a nutty, warm, deep flavor you can't get any other way
• Baking soda - helps the cookies spread just the right amount
• Cornstarch - keeps the centers soft and chewy
• Salt - I like to use sea salt, I find its better for baking! 
• Browned unsalted butter - the star of the recipe; gives a toffee-like, caramelized flavor
• white sugar - helps the cookies spread and crisp on the edges
• Dark brown sugar - adds molasses richness and keeps the center gooey
• Large Eggs + extra yolks - the secret to that fudgy, bendy texture
• Vanilla extract - enhances all the buttery flavors
• Milk - adds moisture and keeps the cookies soft
• Toasted milk powder - adds caramelized dairy flavor and enhances browning
• Chopped bittersweet chocolate - melts instead of holding its shape, giving you chocolate puddles. You can also use semi-sweet chocolate chips!

What Is the Secret to Making the Perfect Cookies?

The secret to the best cookies is toasted flour. Toasting flour brings out a warm, nutty flavor similar to brown butter, but even deeper. It transforms regular flour into something rich and aromatic, giving your cookies a gourmet bakery taste. It also helps the cookies brown more evenly and adds a subtle complexity you'd never get from plain flour.

Instructions on how to make the Perfect Chocolate Chip Cookies

• Toast the flour: Spread all the flour on a baking sheet and toast at 425°F, stirring every few minutes, until it turns lightly golden and smells warm and nutty (about 12-18 minutes). Let it cool completely, then sift into a medium bowl remove any clumps.
• Toast the milk powder: Cook the milk powder in a small nonstick pan over medium-low heat, stirring constantly, until golden and caramel-scented. Scrape into a bowl to cool so it doesn't burn.
• Brown the butter: Melt the butter in a saucepan over medium heat. Cook until it bubbles, foams, and turns golden with brown bits on the bottom. Pour into a mixing bowl and cool for 10-15 minutes.
• Mix the wet ingredients: Whisk in the granulated sugar and brown sugar until smooth. Add the egg, then the 2 yolks, whisking until thickened. Stir in the vanilla and milk.
• Combine the dough: Add the toasted milk powder, then the completely cooled toasted flour mixture (the dry ingredients) Fold everything together, then mix in the chopped chocolate.
• Let the dough rest: Chilling the dough in the fridge for 30-45 minutes so the toasted flour can hydrate and the cookies stay soft and gooey.
• Scoop and bake: Preheat the oven to 350°F and line a baking cookie sheet with parchment paper. Using a cookie scoop, scoop large cookie dough balls (about 3 tablespoons each) and place on the parchment-lined baking sheet and bake for 10-12 minutes, until the edges are golden and the centers still look soft. transfer the cookies to a wire rack so they don't over bake. 

How to Properly Measure Ingredients Using Cups

• Spoon and level your flour - don't scoop directly from the bag or container. Scooping compacts the flour and can add up to 30% more than the recipe calls for, making the cookies dry. Spoon the flour into your measuring cup, then level it off with a straight edge knife.
• Measure brown sugar by packing it firmly into the measuring cup. It should hold its shape when flipped out. Loose brown sugar = not enough moisture and less chew.
• Liquid ingredients like milk and vanilla should be measured in a clear liquid measuring cup on a flat surface for accuracy.
• When measuring melted butter, measure after melting, not before. Melted butter takes up less volume than solid butter.
• If using measuring spoons, fill them completely for dry ingredients and level them off-especially baking soda, cornstarch, and salt.
• Don't measure chocolate chips or chopped chocolate by weight unless noted; when recipes call for "8 ounces chocolate," that's by weight, not a cup measurement.
• Milk powder should be loosely spooned into the tablespoon so it doesn't get packed down.
• When in doubt, measuring by weight (grams) will always give the most consistent results, especially for cookies with precise hydration like these.

What's the Secret to Baking the Perfect Chocolate Chip Cookie?

Perfect chocolate chip cookies are all about balancing moisture, texture, and flavor. Browning the butter adds deep caramel notes, extra egg yolks keep the center fudgy, toasted flour adds warm and nutty complexity, and letting the dough rest allows the toasted flour to hydrate fully. When all of these elements come together, you get a cookie that's gooey in the center, crisp on the edges, and packed with caramelized flavor in every bite.

What Are Some Tips for Baking the Perfect Chocolate Chip Cookies?

• Toast all the flour thoroughly - lightly golden flour gives the cookies a warm, nutty flavor and improves the texture
• Toast the milk powder - it browns quickly but adds a caramelized dairy flavor that enhances the browned butter
• Fully cool the toasted flour - warm flour melts the chocolate
• Rest the dough in the refrigerator - 30-45 minutes allows toasted flour to hydrate and keeps the cookies gooey instead of crumbly
• Use chopped chocolate instead of chips - it melts better and creates those shiny puddles
• Brown the butter deeply - wait for the brown bits to form for maximum flavor
• Scoop large dough balls - bigger cookies bake more evenly and stay gooier in the middle
• Underbake slightly - pull them when the edges are set but the centers still look soft

Storing and Freezing

Store the baked cookies in an airtight container at room temperature for up to 4 days. The flavor actually deepens as they sit. To freeze the dough, scoop it into balls and freeze on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Bake straight from frozen, adding 1-2 extra minutes to the bake time. You can also freeze baked cookies and thaw as needed, making them a perfect chocolate chip cookies for last-minute cravings.

FOR MORE COOKIE RECIPES, HERE ARE MY FAVORITE

• The Best Caramel Chocolate Chip Cookie Tart
• No Chill Brown Butter Chocolate Chip Cookies
• How to Make S'mores Sandwich Cookies with Ganache
• Tasty Graham Cracker S'mores Cake
• A Great Pumpkin S'more Cake Recipe

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Recipe

Perfect Chocolate Chip Cookies

Molly Murphy

These Perfect Chocolate Chip Cookies use toasted flour and browned butter for a deep, warm flavor with gooey centers and caramelized edges.

5 from 2 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 12 cookies

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 ¾ cups 210g all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon cornstarch
• ¾ teaspoon salt
• 1 cup 226g unsalted butter
• ¾ cup 150g granulated sugar
• ½ cup 120g packed dark brown sugar
• 1 large egg
• 2 large egg yolks
• 1 ½ teaspoons pure vanilla extract
• 2 tablespoons milk
• 2 tablespoons toasted milk powder toasted until golden & fragrant
• 8 ounces bittersweet chocolate chopped into small-to-medium chunks (about 2 bars)

Instructions

 

• To toast all the flour using the oven method, spread the full amount onto a baking sheet in an even layer. Bake at 425°F, stirring every 5 minutes, until the flour turns a light golden-tan color, smells warm and nutty, and may even smell a little like popcorn. This can take 12-18 minutes total depending on your oven. Let the flour cool completely, then sift it into a bowl to remove any clumps. Whisk in the baking soda, cornstarch, and salt and set aside.
  1 ¾ cups 210g all-purpose flour, ½ teaspoon baking soda, 1 teaspoon cornstarch, ¾ teaspoon salt
• To toast the flour on the stovetop instead, add all the flour to a large dry skillet set over medium-low heat. Cook, stirring constantly and scraping the bottom and sides of the pan, until the flour turns a light golden color and smells toasted, 8-12 minutes. Remove the pan from the heat and immediately transfer the flour to a bowl so it stops browning. Let it cool completely, then sift it and combine it with the baking soda, cornstarch, and salt.
• Toast the milk powder by adding the milk powder to a small nonstick pan set over medium-low heat. Cook, stirring constantly, until it turns golden and caramel-scented, about 2-3 minutes. It can burn quickly, so keep it moving. Immediately scrape it into a bowl to cool.
  2 tablespoons toasted milk powder
• Brown the butter by melting it in a saucepan over medium heat. Let it bubble and foam, then continue cooking until the butter turns golden brown with small brown bits on the bottom and a nutty, toffee-like aroma. Remove the pan from the heat and pour the browned butter into a large mixing bowl. Let it cool for 10-15 minutes until warm but not hot.
  1 cup 226g unsalted butter
• Once the butter has cooled, add the granulated sugar and brown sugar and whisk by hand until smooth and glossy, about 60 seconds. Add the egg and whisk about 30 seconds, then add the 2 egg yolks and whisk until the mixture thickens and slightly increases in volume. Stir in the vanilla extract and milk until fully combined.
  ¾ cup 150g granulated sugar, ½ cup 120g packed dark brown sugar, 1 large egg, 2 large egg yolks, 1 ½ teaspoons pure vanilla extract, 2 tablespoons milk
• Add the toasted milk powder to the wet mixture. Add the completely cooled toasted flour mixture (warm flour will melt the chocolate) and the chopped chocolate, then fold with a rubber spatula until the dough comes together with no visible flour streaks.
  8 ounces bittersweet chocolate
• Let the dough rest at room temperature for 30-45 minutes. Toasted flour absorbs moisture more slowly, and this rest allows the dough to hydrate so the cookies bake up soft and gooey instead of dry.
• Preheat the oven to 350°F and line a cookie sheet with parchment paper. Scoop the dough into large balls (about 3 tablespoons each) and place them on the prepared sheet.
• Bake for 10-12 minutes, or until the edges are set and lightly golden while the centers still look soft and slightly underbaked. Remove the baking sheet from the oven and let the cookies rest on the warm pan for 5 minutes so they can finish setting while staying gooey in the middle.
• If desired, add extra chopped chocolate or a sprinkle of flaky sea salt while the cookies are warm.

Keyword brown butter, cookies, chocolate chip,

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