CHOCOLATE CHUNK COOKIES
Chocolate Chunk Cookies
With her Flour Bakery + Café, Joanne Chang has created a little haven that’s much loved by Bostonians. Because of the combination of all-purpose and high-gluten bread flour, these cookies have a tender, chewy center and crisp edges. If you make them using only all-purpose flour, the cookies will still be tasty, but they will be thinner, crispier and less tender. Recipe contributed by Joanne Chang and printed in The Essence of Chocolate (Hyperion, 2006). Makes about 3 dozen cookies. The cookies can be stored in an airtight container for up to 3 days.