Flour Bakery's Chocolate Chunk Cookies

Flour Bakery's Chocolate Chunk Cookies

Continuing my quest to go through Joanne Chang's Flour Bakery cookbook, here are the Chocolate Chunk Cookies.


This cookie has all-purpose and bread flour, 2 sticks of butter and semi-sweet and milk chocolate. Although Joanne Chang baked up lots of Toll House cookies in her youth and through college at Harvard, she suggests getting the best chocolate possible. I used dark chocolate and milk chocolate (from the pound plus bars at Trader Joe's...which is repackaged really good chocolate).

The cookies are soooo big! I used this 6 ounce (the larger box) of Jello for scale so you can see how big they were! The dough is 1/4 cup and only 4 cookies fit on my half-sheet pan. I also made smaller ones (fitting 8 cookies on the half-sheet pan).

I wish they were less flat, but they were really really good. I baked one batch for my friends after a 12 hour rest and the remainder after a 24 hour rest. Resting is a really important part of the process.

On a side note, I picked up these cute bowls at the Sur la Table once-a-year sale. Only $2.99 each! Whoo hoo. And, I bought them while I was on vacation in San Francisco, so it didn't really count...you know, vacation spending is different than regular spending! :) At least, that's how I rationalize more bowls in the house.

I got 8 huge cookies (1/4 cup size) and 16 smaller (but still big) cookies from one batch. 

Recipe:
Available here on the Atlantic 
Flour: spectacular recipes from Boston's Flour Bakery + Cafe by Joanne Chang (page 108): Available on Amazon, your local bookstore, or in your library