- Cooking Time: 14
- Preparation Time:
BackstoryI found this recipe courtesy of Bon Appétit Magazine (May 2004). These cookies are, to put it simply, perfect. The texture is crisp, but also a bit tender. The outside is soft with a crunchier center. The chocolate is rich and dark, not too sweet.
Needless to say, I love them.
This recipe yields 12 cookies, but I have found that it doubles very well.
Market tip: Old-fashioned oats have been cut, steamed, and flattened with large rollers. Steel-cut oats are not as highly processed and look like tiny pellets. They produce a more "al dente" result.
- 3/4 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons steel-cut oats
- 1/4 cup semisweet chocolate chips
- Preheat oven to 350°F.
- Butter large rimmed baking sheet.
- Sift first 4 ingredients into medium bowl.
- Using electric mixer, beat butter in large bowl until fluffy.
- Add sugar and vanilla; beat until blended.
- Add flour mixture and beat until moist clumps form.
- Mix in oats with spatula until evenly distributed (dough will be very firm).
- Add chocolate chips and knead gently to blend.
- Using moistened palms, shape 1 generous tablespoon dough into ball.
- Place on prepared sheet; flatten to 2-inch round. Repeat with remaining dough, spacing rounds about 2 inches apart.
- Bake cookies until center is slightly firm and top is cracked, about 14 minutes.
- Cool on sheet.