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 Print Recipe Pin Recipe Makes about 24 cookies Ingredients  1 cup (227 grams) unsalted butter, softened1 cup (220 grams) firmly packed light brown sugar*½ cup (100 grams) granulated sugar2 large eggs (100 grams), room temperature2 teaspoons (8 grams) vanilla extract1½ cups (188 grams) all-purpose flour1½ cups (225 grams) semolina flour*1 teaspoon (5 grams) baking soda1 teaspoon (3 grams) kosher salt6 ounces (170 grams) dark chocolate, roughly chopped6 ounces (170 grams) milk chocolate chipsGarnish: flaked sea salt InstructionsLine 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

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