August 4 is National Chocolate Chip Cookie Day, so here’s a new chocolate chip cookie recipe to celebrate. These are large, semi-thick, chewy, and crispy around the edges. Like the Sorghum Flour Chocolate Chunk Cookies, they’re packed with melty chocolate.
Bread Flour and Pastry Flour
To get the crispy/chewy texture, you use a combination of bread flour and pastry flour. Bread flour is easy to find, but pastry flour can be a little trickier. Our Wegman’s sells their own house brand of pastry flour, so that’s what I use. When I lived in Chicago, I’d buy the pink bag of Bob’s Red Mill. Now back in Austin, whole wheat pastry flour was easier to find, then things changed and now regular pastry flour is more common. I guess it really depends on where you live. I like hunting things down locally and driving to pick them up, but there’s always the option to just order. You can substitute cake flour for the pastry flour, but the cookies will be a tiny bit whiter and softer.
I’ve honestly never understood how people can be “team chunks” or “team chips”. Both types of chocolate are great, but some doughs are more amenable to melty chocolate chunks, while some doughs are perfect with chocolate chips. This dough is best with chunks of the best chocolate you can score. For the cookies in the photo I used a mix of Valrhona Carribe (I pick it up at Sur la Table) and Guittard Black Onyx Wafers which I order from King Arthur or send my husband to Vermont for. As a bonus, he brings home a college student.
More National Chocolate Chip Cookie Day Picks
The recipe below is a new one, but there are tons of recipes you could try for National Chocolate Chip Day. Here’s a list of favorites.
National Chocolate Chip Cookie Day Cookies
- 1 stick unsalted butter, cool and cut into chunks (115 grams)
- 1/2 cup plus 2 tablespoons brown sugar, tightly packed (125 grams)
- 1/4 cup plus 2 tablespoons granulated sugar (75 grams)
- 1 large egg, room tempearture
- 3/4 cup bread flour (105 grams)
- 3/4 cup pastry flour (90 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 12 ounces chocolate, best quality, cut into chunks
- In the bowl of a stand mixer, beat butter until creamy. Add the sugars and continue creaming butter and sugar together for another 2 minutes.
- Crack in the egg and stir until blended, then beat on high speed for 30 seconds. Beat in the vanilla.
- Weigh the flours and mix with the baking soda, baking powder and salt. Add to the sugar mixture and stir to make a soft dough. Stir in the chocolate chunks.
- Divide the mixture into 12 equal size chunks and set them on a plate. Cover with plastic wrap and chill for at last hour or preferably, overnight.
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
- Bake the cookies for about 15 to 18 minutes or until they are just lightly browned around the edges.