Chewy Chocolate Chip Cookies

March 2, 2009 § 1 Comment

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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!

Ingredients:
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 egg
1/2 teaspoon vanilla
1 cup dark chocolate chunks

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Methods:

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.

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Diet Notes: Nut-free

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§ One Response to Chewy Chocolate Chip Cookies

  • Kathi says:

    Thank goodness I’m out of town and can’t be tempted to cook these! Maybe when I get back, I’ll make a batch and bring with me to Michele and Marcus next week! Mmmm, even the sound of that sounds good. Tx!

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