These pastry flour chocolate chip cookies are hands down awesome! I swapped out all purpose flour for pastry flour! You can definitely use all-purpose but the pastry flour adds another level to the all-time loved chocolate chip cookie! I bought mine at Sur La Table but you can also find it here on Amazon!
Pastry flour is also fabulous when making pie crusts!!!
You’ll Need:
Silpat
Super Cookie Chips
Cookie Sheets
Pastry Flour Chocolate Chip Cookies
Ingredients
- 2½ c. Pastry Flour
- 1 tsp. Baking Soda
- 1 tsp. Salt
- 1C. dark brown sugar
- ½ c. White Sugar
- 1 c. butter
- 2 Eggs
- 2 tsp Vanilla
- 10 ounce bag Guittard super cookie chips
Instructions
- Beat butter and sugars until creamy.
- Add eggs and vanilla. Mix well.
- Add dry ingredients.
- Add chips.
- Scoop large T. onto parchment lined cookie sheets and bake at 375 degrees! If you have a convection option, use that!
- Bake 8-9 mins.
- Remove from oven and remove to wire rack to cool.
Jennifer says
Hi, Is CAKE FLOUR the same as pastry flour?
Hugs & Cookies xoxo says
They are different.
Helen says
What is pastry flour?
virginia bilski says
Are these cookies crisp?
Farrah says
I’ve tried this recipe twice and my cookies don’t turn out quite the same. I’m wondering if it’s because I used a combo mix of pastry and cake flour. Should I only use pastry flour?
Hugs & Cookies xoxo says
Yes, That’s what I did.
Gale pearce says
My husband bought me Cake And Pastry flour. What. Can I use it for?
Hugs & Cookies xoxo says
these cookies! That’s all I have tried with the pastry flour.
June says
I literally make these once a week. My four-year-old comes home requesting these. So good.
Hugs & Cookies xoxo says
How cool!
Vanessa Hawkins says
These flattened out into one giant cookie. Disappointing.
Hugs & Cookies xoxo says
I wonder why? What brand Pastry Flour did you use?
Becca says
same. and I’ve tried the recipe once–they came out great but not like the pic. the next 3 times they flattened out so much it was like one giant cookie. I followed the recipe to the letter too.
Stephanie says
I made Callebaut’s chocolate chip recipe the other day which is really tasty, but can result in extremely dry cookies if you don’t pull them out early enough (14.5 minutes for my oven). The recipe uses all cake flour which I’d never used for cookies. They look a lot like the ones in your photo. I was looking for a recipe that is more of a hybrid flour recipe (AP and cake flour) and read the comments about the cookies that expanded too much when baked. The callebaut recipe calls for a 12 hour rest period for the dough. I typically dump all of my dough onto a piece of parchment paper and roll it into a log. I wrap that in cellophane and stash it in the fridge so that I can make fresh cookies for lunches every night- hack off a few cookies and bake. I noticed that they held their shape really well. I didn’t realize the dryness issue until a batch too late. At least it was only 4 cookies. Maybe people who are experiencing the dough spreading out when baking would benefit from a long rest in the fridge before baking? The dough would hydrate and hopefully keep them from spreading. Worth a try.