Flour's Chocolate Chunk Cookies

 This is the 2nd recipe from my new cookbook, Flour.  I was really excited to try this recipe, as I am about every new chocolate chip cookie recipe I make.  I did not care for this recipe.  My cookies were super flat and somewhat greasy.  Maybe it was the 2 things I did differently than what the recipe called for?  The recipe suggest leaving dough in the fridge overnight or for several hours. I left mine in the fridge for 2 hours.  I also switched the amount of semi sweet & milk chocolate added to the dough.  The recipe adds more semi sweet than milk chocolate and I did the opposite because I had more milk chocolate. The texture of mine, even though I baked them until they were much browner than I usually prefer, were very soft & chewy.  The large cookies were so pliable that they bent really easily when stored in a ziplock bag.

I'm not sure why mine weren't that terrific but that is just my opinion.  My kids & husband loved them.

I still haven't finished browsing through this book.  I read cookbooks like most folks read novels.  I curl up in bed or on the couch and read every single recipe!  I love the little story that the author tells with each recipe.  I wish I could actually visit her bakery in Boston!



Chocolate Chunk Cookies

Flour

• 1 cup (2 sticks; 224 grams) unsalted butter

• ¾ cup (150 grams) granulated sugar
• ¾ cup (175 grams) light brown sugar
• 2 eggs
• 1 ¼ cup (175 grams) all-purpose flour
• 1 cup (160 grams) bread flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups (9 ounces; 250 grams) chopped semisweet chocolate
• ½ cup (2.5 ounces; 70 grams) finely chopped milk chocolate

If you're baking the cookies on the same day you prepare the batter, heat the oven to 350 degrees and position a rack in the center of the oven.

Using a stand mixer fitted with a paddle attachment (or mixing by hand with a wooden spoon), beat the butter, granulated sugar, and brown sugar on medium speed until mixture is light and fluffy, about five minutes. Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl and the paddle itself a few times; the sugar and butter love to collect here and stay unmixed. Beat in the eggs and vanilla extract on medium speed until thoroughly combined, two to three minutes. Again scrape the bowl and the paddle to make sure the eggs are thoroughly incorporated.

Mix together the all-purpose flour, bread flour, baking soda and salt. Add both chocolates to the flour mix and toss to combine. Turn the mixer to low speed (or continue to use a wooden spoon if mixing by hand) and slowly blend the flour-chocolate mixture into the butter-sugar mixture. Mix until the flour and chocolate are totally incorporated and the dough is completely mixed.

For best results, scrape dough into a container and let rest in the refrigerator for a day before baking. The next day, heat the oven to 350 degrees and position a rack in the center of the oven. Drop the dough in ¼-cup balls onto a baking sheet about two inches apart. Press dough balls down slightly with the palm of your hand. If the batter does not fit all on one tray drop cookies on a second baking sheet and bake when the first tray is finished. If you have only one sheet tray, bake one batch and then cool the tray by running it under cold water before baking a second batch. Bake until cookies are golden brown on the edges and slightly soft in the center, 15 to 18 minutes. Remove from oven and let cool. The cookies can be stored in an airtight container for up to three days. The unbaked dough can be stored for up to a week in an airtight container in the fridge.