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
Directions:
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.
8 comments
Hi, fm flatten the dough to bake without chilling it first? since you mentioned that you´ve tried different times for chilling..(which I tried myself as well: chilled, freezed, almost freezed…) Thanks!
Thanks and great idea for more chocolate!!
Hi Bev, there is quite a lot of oats there in the cookies. I would suggest to maybe replace the nuts with pumpkin seeds or sunflower seeds. If you are not into seeds either, maybe you could try to omit the nuts, and put in 1/4 cup more of oats and 1/4 cup more of chocolate chunks. :)
You are so right about the perfect chocolate chip cookie. My problem is that I don’t like nuts in mine but everyone says just to omit them. It still changes the texture. Do you think that I could up the oats and flour by there portions to make up the nuts?
Your cookies look so yummy. I have a question. Is that okay if I just put whole oats without grinding. I make cookies with whole oats as I love the texture. Not sure if this applies to your cookies. :)
Thanks, Leah. I don’t think it would be a big deal if you skip the grinding process and through it whole oats. In fact I would try that too. I love some more crunchy texture. :)
I am a big fan of Miette too. Your version of their cookies sound delicious and so comforting.
Thanks, Paige. :)