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.
Semolina Chocolate Chip Cookies
Makes about 24 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) all-purpose flour
- 1½ cups (225 grams) semolina flour*
- 1 teaspoon (5 grams) baking soda
- 1 teaspoon (3 grams) kosher salt
- 6 ounces (170 grams) dark chocolate, roughly chopped
- 6 ounces (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.
Tried this recipe?Let us know how it was!
Made as directed. The cookies look beautiful. The flavor is fantastic, especially with the salt addition. I love the two types of chocolate. I’m not a fan of the grainy texture. It’s a bit like cornmeal/polenta, but it also does make it very unique. I would still recommend to try them. They are growing on me.
My husband LOVES these cookies. He begs me to make them!! The texture is different but not off putting, just different.
I’ve made scores of choc chip cookie recipes in my life, and these are among the very best. Bake them just right and they have a wonderful crust and moist interior. I keep rolls of cookie dough in the freezer, then slice as needed when I am ready for a fresh cookie and pop them in the toaster oven. 30-60 seconds before they are done, I pull them out and add three 60% chocolate discs to the top, then return just long enough to melt. What a joyous sight when they are finally removed, magnificently golden brown with three pools of chocolate gracing the top.