There is so much debate about what makes the perfect chocolate chip cookie. I spent a lot of time looking for one that could really make me happy. And honestly it’s not easy. I’ve tried so many recipes, used different kinds of chocolate, chilled the dough for different periods of time. Even the New York Times best chocolate chip cookie isn’t my favourite.
Then I found it from the Miette cookbook. What it hits the bottom of my heart is that it combines all my favourite cookie characteristics: crunchy, buttery, oaty and nutty. The addition of oats and walnuts gives the cookie its delightful crumbly texture.
I think I’ve mentioned it before. I get my dark chocolate from Ikea. It has become one of my pantry staples. And this is the only dark chocolate I use for baking. If you are sceptical about using Ikea chocolate, there is no harm to try for less than a buck per pack.
Ingredients (about 50 cookies):
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups whole oat
3/4 cup walnut, chopped and lightly toasted
2 sticks unsalted butter, softened
1 1/3 cups granulated sugar
1 large egg, room temperature
1 1/2 tablespoons milk
2 1/2 teaspoons vanilla extract
350 grams dark chocolate, chopped into pieces
Preheat oven to 350F. Line two baking sheets with parchment paper.
In a bowl, sift together flour, baking soda, baking powder and salt.
In a food processor, pulse the oats to coarse crumbs. Set aside. Then pulse the toasted walnuts until coarsely ground. Set aside.
In a standing mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 5 minutes.
Beat in egg until thoroughly incorporated. Mix in milk and vanilla until well combined.
Add flour mixture to wet ingredients and stir until just combined. Then add oats, walnuts and chocolate chips.
Form the dough into tablespoon-sized balls place onto the prepared baking sheets. Leave an inch apart between cookies. Flatten the dough balls slightly.
Bake for 10 to 12 minutes until the edge is slightly brown. Transfer to wire rack and cool completely.