I use "Unbleached All-purpose flour" from Trader Joes.
Also, I just realized that I was supposed to back at 325, not 375.. Whoops! Do you think that will fix it?
I've never been able to make soft, chewy chocolate chip cookies (Like the ones at the store), and I'm not sure why. I kept trying the tollhouse recipe, but that never worked, so I switched to a different recipe I found online, and that worked a little better:
I combine wet ingredients, then mix for about 8 mins (which has improved the quality), add the dry ingredients, and refrigerate. I've tried refrigerating everywhere from 1 hour to 4 days, but I don't see any difference in the quality. I also rolled them into balls before refrigerating, and took them straight from the refrigerator to the oven, while they were still kinda stiff and cold. Then I bake at 375, around 30 min. The recipe says 15-20, but they don't look done, so I keep postponing, and when they come out, they come out not having spread at all, and bready, and tasting okay. Is there a way to get them to be moist, flat, and chewy?
(edit: Whoops! I was supposed to bake at 325. Will that fix it, do you think?)