Joanne Chang’s Flour Bakery Chocolate Chip Cookies: The Ultimate Recipe for Crispy Edges & Chewy Centers
There are chocolate chip cookies, and then there are Joanne Chang’s Chocolate Chip Cookies. This celebrated recipe, originally crafted by the acclaimed chef and owner of Boston’s Flour Bakery + Cafe, has garnered a legendary status among baking enthusiasts and casual cookie lovers alike. Our adapted version of this iconic recipe is a testament to its enduring appeal, consistently delivering a cookie experience that truly stands out. Since first sharing this recipe, I’ve baked these cookies countless times, and they never fail to impress. Each bite offers a harmonious blend of textures: delightfully crispy edges that yield to a wonderfully soft and chewy center, all infused with a rich, nuanced brown sugar flavor. These aren’t just good chocolate chip cookies; they are, without exaggeration, contenders for the greatest of all time.
Joanne Chang, a Harvard graduate who traded a career in consulting for a life in pastry, has built a culinary empire based on approachable yet sophisticated baked goods. Her philosophy revolves around using high-quality ingredients and precise techniques to elevate classic treats. The Flour Bakery chocolate chip cookie embodies this ethos perfectly, showcasing how thoughtful attention to detail can transform a simple cookie into an extraordinary one. The secret lies not just in the ingredients themselves, but in how they are combined and prepared, creating a depth of flavor and texture that keeps people coming back for more. This recipe captures the essence of her original creation, allowing home bakers to recreate a piece of Flour Bakery magic in their own kitchens.
Mastering the Technique: Essential Tips for Perfect Chocolate Chip Cookies
Achieving the signature texture and flavor of these cookies requires a few key considerations that truly set this recipe apart. The first and most crucial recommendation for consistent, professional-level results is to use weights rather than volume measurements. Baking is a science, and while volume measurements (cups, spoons) can vary wildly based on how ingredients are scooped or packed, weights provide an exact and reliable quantity every single time. This precision ensures that the delicate balance of fats, sugars, and flours is maintained, directly impacting the final texture, spread, and chewiness of your cookies. Investing in a simple kitchen scale will revolutionize your baking, guaranteeing that your Joanne Chang cookies turn out perfectly every time.
Secondly, and perhaps the most transformative tip for any chocolate chip cookie recipe, is to chill the dough! While it’s tempting to bake a few cookies right away (and you certainly can for a quick fix), the true magic unfolds when the dough is allowed to rest and chill, ideally overnight. This chilling period isn’t merely about convenience; it’s a critical step that dramatically improves both the flavor and texture of the cookies. As the dough chills, several wonderful things happen: the flour fully hydrates, resulting in a more tender and less cake-like crumb; the sugars have more time to fully dissolve, contributing to a smoother texture and better browning; and most importantly, the flavors deepen and meld, creating a more complex and robust profile. The butter also solidifies, preventing the cookies from spreading too quickly in the oven, leading to those coveted crispy edges and soft, chewy centers. Aim for at least 12-24 hours of chilling for optimal results; your patience will be richly rewarded.
UPDATE ON CHOCOLATE SELECTION: An important consideration for the success of Joanne Chang’s Chocolate Chip Cookies lies in your choice of chocolate. While I adore Lindt chocolate for its smooth, luxurious melt, it (along with some other high-quality, very smooth melting chocolates) can cause these cookies to spread more than desired. This is because such chocolates have a lower melting point and a higher fat content, releasing more liquid fat into the dough as they bake, which can contribute to a flatter, thinner cookie. For the ideal Flour Bakery-style cookie – one with good height, crisp edges, and a substantial chewy center – it’s best to use high-quality chocolate that holds its structure a bit better. This often means opting for chocolate with a slightly higher cocoa percentage or a brand known for its baking stability. Chopped chocolate bars tend to work exceptionally well as they melt into delightful puddles without compromising the cookie’s structure as much as some chips or ultra-smooth varieties might. Look for chocolate chunks or bars specifically designed for baking, or simply chop your favorite good-quality bittersweet and milk chocolate bars yourself for the best texture and flavor distribution.
Beyond the Classic: Exploring More Joanne Chang Recipes
Joanne Chang’s culinary genius extends far beyond her famous chocolate chip cookies. Her Flour Bakery + Cafe in Boston is a beacon for pastry lovers, renowned for a diverse range of exquisite baked goods that consistently blend comfort with refined technique. She possesses an uncanny ability to take beloved classics and elevate them to new heights, always with an emphasis on flavor, texture, and a touch of something truly special. Since first sharing this chocolate chip cookie recipe, she’s continued to inspire with new variations and other incredible bakes.
For those who prefer a different kind of chocolate chip experience, Joanne Chang has also shared a recipe for a thin and crunchy version of her chocolate chip cookies. This alternative offers a delightful contrast to the chewy, substantial original, proving her versatility and mastery of cookie chemistry. And it’s not just cookies; her baking repertoire is vast. Her blueberry muffin recipe, for instance, is equally celebrated, yielding muffins that are moist, tender, and bursting with fresh berry flavor – a perfect example of her talent for transforming simple ingredients into something extraordinary. Exploring her other recipes is a journey through thoughtful, expertly crafted pastries that consistently deliver on taste and quality, reinforcing her status as one of America’s most respected bakers.
- Basic Blueberry Muffins — Fine Cooking
- Famous Banana Bread
- Very Thin Crunchy Chocolate Chip Cookies
- No Name Energy Bars
- Chocolate Espresso Torte
The Official Recipe: Joanne Chang’s Flour Bakery Chocolate Chip Cookies
Joanne Chang’s Chocolate Chip Cookies (Or Chocolate Chunk!)
Anna
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Ingredients
The selection of flours and sugars in this recipe is crucial for achieving that characteristic chewy-crispy texture and rich flavor. The combination of all-purpose and bread flour provides the perfect balance of tenderness and chewiness, while both granulated and brown sugars contribute distinct sweetness and moisture. Don’t skimp on quality for your chocolate; it’s a star ingredient here!
- 175 grams all-purpose flour (approximately 1 ¼ to 1 ⅓ cups, but weighing is highly recommended)
- 160 grams bread flour (approximately 1 cup plus 2 tablespoons, adds chewiness!)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 230 grams unsalted butter, softened (1 cup, at room temperature for optimal creaming)
- 150 grams granulated sugar (¾ cup)
- 165 grams packed brown sugar (¾ cup, very tightly packed. Adjust slightly if your brown sugar is drier; 150-165g works well)
- 2 large eggs (at room temperature)
- ¾ teaspoon vanilla extract (pure vanilla for best flavor)
- 255 grams chopped bittersweet chocolate or quality chocolate chips (aim for 60-70% cocoa)
- 70 grams chopped milk chocolate (for added creaminess and sweetness)
Instructions
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In a medium-sized bowl, combine the dry ingredients: all-purpose flour, bread flour, baking soda, and salt. Use a whisk to thoroughly blend them together, ensuring even distribution of the leavening agents and salt. Set this bowl aside for later. This step prevents overmixing the dough once the wet and dry ingredients are combined.
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In a large stand mixer bowl, or using a hand mixer, cream together the softened unsalted butter, granulated sugar, and packed brown sugar. Beat on medium-high speed until the mixture becomes very light, fluffy, and noticeably pale in color. This “creaming” process incorporates air into the butter, which is essential for the cookies’ texture. Be sure to scrape down the sides and bottom of the bowl frequently to ensure all ingredients are evenly incorporated. Next, beat in the eggs one at a time, mixing well after each addition until fully combined. Finally, mix in the vanilla extract until just incorporated.
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In the bowl of dry ingredients, add the chopped bittersweet and milk chocolates. Toss the chocolate with the flour mixture until each piece is lightly coated. This small but important step helps prevent the chocolate from sinking to the bottom of the cookies and ensures even distribution. Gradually add the dry ingredients to the wet ingredients in the mixing bowl. Mix on low speed until just combined, being careful not to overmix, as this can lead to tough cookies. Once the dough comes together, cover the bowl tightly with plastic wrap and place it into the refrigerator to chill for a minimum of 24 hours. This extended chilling period is crucial for flavor development and achieving the perfect texture.
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When you are ready to bake your cookies, preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper or silicone baking mats.
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Remove the chilled cookie dough from the refrigerator. Using a 1/4 cup scoop (or approximately 2 ounces) for each cookie, portion out the dough. Roll each portion into a smooth ball. Place the dough balls onto the prepared baking sheets, ensuring they are spaced two to three inches apart to allow for proper spreading. Gently flatten each cookie dough ball slightly with the palm of your hand or the bottom of a glass. This helps achieve the characteristic chewy texture and even baking.
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Bake one sheet of cookies at a time in the preheated oven for approximately 14 to 17 minutes. Baking times can vary slightly depending on your oven, so watch carefully. The cookies are done when their edges are golden brown and set, but their centers still appear slightly soft and gooey. This slight underbaking in the center contributes to their ultimate chewiness. Immediately remove the baking sheets from the oven and place them onto a wire rack. Allow the cookies to cool on the baking sheets for 5 to 10 minutes; this allows them to set up further without becoming brittle. After this initial cooling, carefully transfer the cookies directly to the wire rack to cool completely. Enjoy these magnificent cookies once cooled, or while still slightly warm for an extra gooey treat!
Notes
Regarding brown sugar measurements: the density of brown sugar can vary significantly. Some recipes might call for 175 grams for ¾ cup, but based on my experience and aiming for that perfect texture, I’ve found that using 150 to 165 grams for ¾ cup of VERY tightly packed brown sugar yields the best results. Always err on the side of using a kitchen scale for accuracy, as this is the best way to ensure consistent dough hydration and cookie spread. The moisture content of brown sugar is vital for the chewy texture, so getting this right is key.
For the best chocolate chunks, consider buying high-quality chocolate bars (like Valrhona, Ghirardelli, or even Trader Joe’s Pound Plus) and chopping them yourself. This creates irregular pieces that melt beautifully and provide varied textures throughout the cookie. If using chocolate chips, opt for “guittard” or other premium brands that hold their shape well but still melt into luscious pockets.
These cookies freeze beautifully! Once completely cooled, store them in an airtight container or freezer bag for up to 3 months. To enjoy, simply thaw at room temperature or warm briefly in the microwave. You can also freeze scooped dough balls and bake them from frozen, adding a few minutes to the baking time.