Chocolate Chip Cookies: 50% Semolina Flour, 50% All-Purpose Flour
 
A blend of all-purpose flour and Bob’s Red Mill Semolina Flour transforms this recipe into a golden-hued standout. Semolina pumps up the buttery color and flavor of our chocolate chip cookies, in addition to giving them a toothsome crumb. With a heavier, chewier dough requiring a hotter bake, the main difference between this recipe and the others is your oven temperature, which should be 400°F (200°C). This high temperature also helps the cookies spread more, so you can keep your cookie dough balls in mounds.

Makes about 26 cookies
Ingredients
  • 1 cup (227 grams) unsalted butter, softened
  • 1 cup (220 grams) firmly packed light brown sugar
  • ½ cup (100 grams) granulated sugar
  • 2 large eggs (100 grams), room temperature
  • 2 teaspoons (8 grams) vanilla extract
  • 1½ cups (188 grams) Bob’s Red Mill Organic All-Purpose Flour
  • 1 cup (180 grams) Bob’s Red Mill Semolina Flour
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (3 grams) kosher salt
  • 1 cup (170 grams) 46% cacao semisweet chocolate chips
  • 1 cup (150 grams) 66% cacao roughly chopped dark chocolate
  • Garnish: flaked sea salt
Instructions
  1. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. In a medium bowl, whisk together flours, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Beat in chocolate chips and chopped chocolate 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 overnight.
  4. Preheat oven to 400°F (200°C). Line 3 baking sheets with parchment paper.
  5. Place dough balls at least 2 inches apart on prepared pans.
  6. Bake until golden, 8 to 12 minutes, rotating pan halfway through baking. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Sprinkle with flaked sea salt, if desired.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/august-power-flour-chocolate-chip-cookies/