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You are here: Home / Dessert / Pastry Flour Chocolate Chip Cookies

Pastry Flour Chocolate Chip Cookies

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

August 15, 2017 by Hugs & Cookies xoxo 14 Comments

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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!!!

Pastry Flour Chocolate Chip Cookies

You’ll Need:

Silpat

Super Cookie Chips

Cookie Sheets

Print
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
  1. Beat butter and sugars until creamy.
  2. Add eggs and vanilla. Mix well.
  3. Add dry ingredients.
  4. Add chips.
  5. Scoop large T. onto parchment lined cookie sheets and bake at 375 degrees! If you have a convection option, use that!
  6. Bake 8-9 mins.
  7. Remove from oven and remove to wire rack to cool.
3.2.2807

 

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Filed Under: Cookies, Dessert

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Jennifer says

    August 26, 2017 at 1:42 pm

    Hi, Is CAKE FLOUR the same as pastry flour?

    Reply
    • Hugs & Cookies xoxo says

      August 26, 2017 at 11:00 pm

      They are different.

      Reply
      • Helen says

        September 7, 2017 at 7:53 am

        What is pastry flour?

        Reply
  2. virginia bilski says

    September 6, 2017 at 7:03 pm

    Are these cookies crisp?

    Reply
  3. Farrah says

    June 27, 2018 at 10:37 am

    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?

    Reply
    • Hugs & Cookies xoxo says

      June 27, 2018 at 12:56 pm

      Yes, That’s what I did.

      Reply
  4. Gale pearce says

    August 4, 2018 at 5:56 pm

    My husband bought me Cake And Pastry flour. What. Can I use it for?

    Reply
    • Hugs & Cookies xoxo says

      August 4, 2018 at 9:14 pm

      these cookies! That’s all I have tried with the pastry flour.

      Reply
  5. June says

    January 4, 2019 at 8:06 pm

    I literally make these once a week. My four-year-old comes home requesting these. So good.

    Reply
    • Hugs & Cookies xoxo says

      January 6, 2019 at 9:17 pm

      How cool!

      Reply
  6. Vanessa Hawkins says

    May 2, 2020 at 6:06 pm

    These flattened out into one giant cookie. Disappointing.

    Reply
    • Hugs & Cookies xoxo says

      May 3, 2020 at 12:34 pm

      I wonder why? What brand Pastry Flour did you use?

      Reply
    • Becca says

      December 28, 2021 at 1:59 pm

      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.

      Reply
  7. Stephanie says

    October 12, 2022 at 8:43 pm

    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.

    Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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