Chocolate Chunk Cookies

What caught my eye in this recipe was the use of bread flour in the dough along with the usual ingredients. Chang claims that the bread flour creates a chewy interior with crispy edges - exactly what I look for in a cookie. With that hefty promise I proceeded, but cautiously (I only made 1/2 the recipe). She does call for chopped semisweet chocolate and some milk chocolate which I'm sure would be great but all I had on hand was plain old chocolate chips. The end result was truly scrumptious! I am not a c.c. cookie connoisseur by any stretch (I'm more of a oatmeal/spice cookie kinda girl) but I did wish I had made a whole batch. Do heed her warning of taking the cookies out a little on the early side (browned edges light center) as they will firm up as they cool.