Devil’s chocolate chip cookies

Devil's chocolate chip cookies

These are devilishly delicious! I’ve seen numerous cookie recipes over the years with bread flour added in place of regular flour, the reasoning being that it increases the inner chew and outer crisp.  I don’t know why I haven’t tried it until now.  A little part of me didn’t believe I could better my already perfect oatmeal and raisin cookie.  Oh how wrong I was.  I made these for the very first time today so I’m sure there is going to be some more experimenting over the coming weeks but it really does work! The texture is like no cookie I’ve made before.  When I originally took them out of the oven I thought I was going to end up with a half-cooked goo but after only a few minutes of cooling, they’d transformed into the perfect cookie, soft on the inside, crisp on the outside.   Bread flour needs extra moisture so I use sugars with a higher moisture content to accommodate this.  It gives a more complex flavour, with both caramel and malty tones, further heightened by the fragrant notes of the coconut oil, so if you like your cookies simple and sweet, these aren’t for you.  If you like something that really packs a gooey flavour punch then these are to die for!  As you’ll know by now, I always use coconut oil in my cookies but feel free to use unsalted butter.  It’ll give you a more traditional taste.

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  • 4¾ ounces / 135g coconut oil
  • 5 ounces / 140g dark soft brown sugar
  • 4 ounces / 115g dark brown muscovado
  • 1 large egg
  • 1 teaspoon of vanilla
  • 4¼ ounces / 120g plain flour
  • 4¼ ounces / 120g bread flour
  • ¾ teaspoon of baking powder
  • ¾ teaspoon of bicarbonate of soda
  • ¼ teaspoon of salt
  • 10½ ounces / 300g milk chocolate chips


Preheat the oven to 180c (160c fan)

Melt the oil slowly in a saucepan large enough to take the sugars.

Once the oil has melted, remove the pan from the heat and mix in both sugars.

Add the egg and vanilla and beat well so everything is combined.

Sift the flours, baking powder, bicarb and salt into a mixing bowl.  Add the sugar mixture and combine.

Add the chocolate chips and combine by hand.

Make large heaped tablespoon-sized balls (about 2 ounces or 60g each) and place onto a lined baking sheet a few centimetres apart.  These have an even spread so about an inch to an inch-and-a-half or 3-4 centimetres apart should do it.

Cook for 10-12 minutes and then remove to a wire rack to cool.


They are edible after about five minutes if you want something warm and gooey, or if you want to really appreciate that crispy chew, leave to cool completely.


It is claimed that the chocolate chip cookie was discovered by accident in 1930 by Ruth Wakefield, owner of the Toll House Inn, Whitman, Massachusetts. She added broken chocolate bar pieces to her cookie batter assuming they would melt. How wrong she was. Originally, she called them Butterdrop Do Cookies, but in 1936, when she published her first cookbook Toll House Tried And True Recipes, she renamed them Chocolate Crunch Cookies. Her original was smaller, simply a mouthful about the size of a US quarter dollar. Her recipe was snapped up by Nestlé (paying her with a lifetime supply) who in 1939 launched the now ubiquitous Chocolate Chip Cookie. The chocolate chip is by far the most preferred cookie in the USA at 53%, while the peanut cookie is the favourite of just 16% and the oatmeal cookie 15%.

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The Naughty Cook is a digital cookery magazine packed with both healthy and indulgent recipes and is owned by Senlac Hill Publishing, UK.

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