A blend of all-purpose and semolina flours gives these cookies a unique thick and chewy texture. Semolina helps create crisp edges and a slightly firm center and contributes to the cookies’ gorgeous golden color. We also added two kinds of chocolate and a sprinkle of flaked salt for a sophisticated take on a staple recipe.
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Semolina Chocolate Chip Cookies
Makes about 24 cookies
Ingredients
1cup(227 grams) unsalted butter, softened
1cup(220 grams) firmly packed light brown sugar*
½cup(100 grams) granulated sugar
2large eggs (100 grams), room temperature
2teaspoons(8 grams) vanilla extract
1½cups(188 grams) all-purpose flour
1½cups(225 grams) semolina flour*
1teaspoon(5 grams) baking soda
1teaspoon(3 grams) kosher salt
6ounces(170 grams) dark chocolate, roughly chopped
6ounces(170 grams) milk chocolate chips
Garnish: flaked sea salt
Instructions
Line a rimmed baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl. Beat in vanilla.
In a medium bowl, whisk together flours, baking soda, and kosher salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Beat in chopped chocolate and chocolate chips just until combined. Using a 3-tablespoon spring-loaded scoop, scoop dough (about 50 grams each), and place on prepared pan. Cover and refrigerate for at least 2 hours or up to overnight.
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Place scooped dough 2 inches apart on prepared pans. Garnish with sea salt, if desired.
Bake until golden brown, 10 to 13 minutes, rotating pans halfway through baking. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 3 days.
Notes
*We used C&H® Light Brown Sugar and Bob’s Red Mill® Semolina Flour.
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