Chewy Chocolate Chip Cookies
March 2, 2009 § 1 Comment
I make loads of cookie batches and more often than not, my cookies never really stay chewy after the hot-out-of-the-oven phase. Well, this one is chewy-chewy, hot or cold. My roommates and I give them a seal of approval!
3/4 cup white whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 + 1/2 cups rolled oats
1/2 cup (1 stick) unsalted butter
1/3 cup brown sugar, lightly packed
1/3 large-grain turbinado sugar
1/2 teaspoon vanilla
1 cup dark chocolate chunks
1. In a large bowl, mix butter at room temperature, egg, vanilla and sugars.
2. In a separate bowl, fork dry ingredients. Then mix into wet batter and stir just until just incorporated (don’t over mix).
3. Cut chocolate into small-ish chunks and shavings and fold into batter.
4. Freeze dough for 4+ hours.
5. Preheat oven to 350 degrees. Grease a baking sheet and scoop chilled dough into balls about 3/4 the size of a golf ball. These cookies do spread a little bit, so I recommend buffering each cookie with a few inches of free space. Bake 9-11 minutes, until slightly golden around the edges. Let sit for a few minutes before serving.
Diet Notes: Nut-free