Le Cordon Bleu Chocolate Chip Cookies Recipe

Le Cordon Bleu chocolate chip cookies

Chocolate Chip Cookies Recipe

Le Cordon Bleu Recipe

Chocolate chip cookies are probably the most popular cookie recipe on the internet. I’m so glad you found us today, I promise an excellent experience. The day we made these in culinary school our entire class freaked out about how good they turned out. Moreover, we were asking ourselves “Why”?  Le Cordon Bleu is about one thing, excellent technique. That’s what you learn in culinary school, not just a bunch of recipes. Le Cordon Bleu students learn around 600 techniques upon completion.

Le Cordon Bleu Chocolate Chip Cookies description: Chewy with a crispy sugary bottom. The texture of the bottom of the cookies is amazing. Light and airy sugary goodness.  The centers are chewy and soft. #perfection

Le Cordon Bleu Chocolate Chip Cookies Recipe

First thing that makes these cookies better then most is we use the correct type of flour for baking chocolate chip cookies. Online, 96% of the recipes suggest using All-Purpose flour. That’s ok for average chocolate chip cookies, yet not ok with the French, the world’s mentor to “baking and pastry culinary technique.” They wrote the book, so to speak.

The inherent problem with All-Purpose flour is the amount of protein in the flour, which is around 10-13%. Too much protein creates a more dense cookie. The texture is firmer, denser. At some point in our lives, we have all enjoyed chocolate chip cookies made with All-Purpose flour. But let’s make the BEST chocolate chip cookies in the world.

Today I’m going to teach you how to make something very easy at home in your kitchen. It’s called Pastry flour. Please do not confuse Pastry flour for Cake flour. Cake flour is very light in texture and is milled to the finest texture, just like powder. Think of Pastry flour as an in-between All-Purpose -and- Cake flour. The perfect chocolate chip cookie has a protein level of around 8% to 9%.


Le cordon bleu chocolate chip cookies


How To Make Pastry Flour At Home – Two Ways

The goal of making Pastry flour is to achieve the perfect protein level. I have two methods, both equally easy.

  1. First Method:  Take 2 Cups of Cake flour and add 1 cup of All-Purpose flour – That’s it..you’re done ( Important: Please make sure you stiff the flour to combine).  How To Make Pastry Flour At Home
  2. Second Method:  Take 1 cup of All-Purpose flour into a bowl. Next, remove 2 tablespoons of the flour and discard. Then replace the removed 2 tablespoons of flour with 2 tablespoons of cornstarch. ( Important: Please make sure you stiff the flour to combine)

The next question that arises is which method is better?

The second method has been around for a very long time and works. Yet is not as good as method #1.

Warning: bless the amauter home cook food bloggers, but looking at google search results they state over and over again Method #2 is how to make Cake flour. Sorry but that is 100% wrong. You cannot make cake flour at home as it is a matter of milling the flour down to a extremely fine grain. They are only stating how to make Pastry flour.

You can see the difference between different flours. The All-Purpose has a slightly darker color compared to the finely milled Cake flour.

The darker color comes from the additional protein in the flour

How To Make Pastry Flour At Home


TIP:  You can scale up the Pastry flour recipe and make yourself a nice supply for future baking. Simply times the measurement by x2, x3 whatever amount you need.

NOTE: Pastry flour is not easy to find at your local grocery store. I live in Texas and our wonderful HEB doesn’t even carry it.


Chocolate Chip Cookies Recipe

Chocolate Chip Cookies - Le Cordon Bleu Recipe

Best chocolate chip cookie recipe on earth
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American Classic
Keyword: Chocolate Chip Cookies, Chocolate chip cookies recipe
Prep Time: 3 minutes
Cook Time: 8 minutes
Baking Time: 14 minutes
Total Time: 25 minutes
Servings: 18 cookies
Author: Steven Pennington


  • KitchenAid
  • Flour Sifter
  • Digital Scale (Optional: metric scale weighs ingredients)
  • Cookie Sheet 18 by 13 (Half sheet pan: standard size)


Metric Measurements

  • 6 oz Butter / 1 1/2 sticks
  • 3 Eggs / 2 whole eggs + extra yolk
  • 6 oz Fine White Sugar
  • 6 oz Brown Sugar
  • 1 T Vanilla Extract / yes 1 tablespoon
  • 1 tsp Kosher Salt
  • 10 oz Pastry Flour / Yes you can use AP-Flour, yet cookie texture will be denser/tougher
  • 1 tsp Baking Soda
  • 1/8 tsp Nutmeg / optional
  • 9 oz Chocolate Chips
  • 4 oz Walnuts / optional

Standard USA Measurements

  • 1 1/2 sticks Butter
  • 3 Eggs / 2 whole eggs + extra yolk
  • 3/4 cup Fine White Sugar
  • 3/4 cup Brown Sugar
  • 1 T Vanilla Extract / yes 1 tablespoon
  • 1 tsp Kosher Salt
  • 2 1/4 cups Pastry Flour / Yes you can use AP-Flour, yet cookie texture will be denser/tougher
  • 1 tsp Baking Soda
  • 1 1/4 cups Chocolate Chips / mix of semi-bitter & milk chocolate
  • 1/2 cup Walnuts / optional
  • 1/8 tsp Nutmeg / optional


Making The Chocolate Chip Cookies

  • Begin by creaming the butter, sugar, and eggs together. Using a KitchenAid mixer with the paddle attachment works best.
    Chef Tip: creaming the butter and sugar together takes longer than just mixing them together. You need to do this for at least 3 minutes. Some say long enough for the mixing bowl to get warm (not necessary) the sugar hydrates and softens in texture. Will lighten in color.
    One thing you can count on with Le Cordon Bleu, excellent technique.
  • Then add in the vanilla, not before. 1 tablespoon
  • Next, take the pastry flour, salt, and baking soda and sift them. Please do not skip this step. There is always a small section that doesn't get mixed correctly. No one wants to eat raw flour.
  • Then add the sifted pastry flour to the wet ingredients. Mix in 1/3 of the pastry flour at a time. After 2/3rds of the pastry flour is added, go ahead and add in the chocolate chips. Make sure to scrape the bottom of the mixing bowl to incorporate all of the ingredients. Please add more chocolate chips if you wish.
  • Chef Tip: To ensure your cookies turn out great, Do NOT over mix once the pastry flour has been added. Just like when making biscuits. The longer you work the cookie dough the tougher the cookies become. #glutendevelopment
  • Place the cookie dough in the refrigerator for 20 to 30 minutes.
    Chef Tip: Two reasons, the dough will be easier to scrape and shape due to setting up from the quick chill. Secondly, the gluten in the dough has a chance to relax. This will offer a more tender cookie.
  • Cook on a cookie sheet without any parchment paper. The parchment paper steals the texture of the bottom of the cookie. Which is the best part. #noparchementpaper
    It's called a cookie sheet for a reason lol
    Try to place the cookies apart. The cookies will expand while cooking. I placed 6 cookies at a time on the cookie sheet.
    Chef Tip: If you want to try to reduce that effect you can bake the cookies at a higher temperature and the cookies will set quicker, reducing the spread of the cookie.
  • Bake Cookies @ 350 for 14 minutes or golden brown and delicious. Check the cookies after 11 minutes of cooking to make sure everything is going perfectly.
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