"Feast of Saint Valentine"
This last week of chocolate month is going to be dedicated to chocolate chips. I realize all the recipes prior have been murdering my stash of Hershey cocoa powder and I have not one single recipe using the good ole chocolate chip. And what better way to celebrate such a glorious ingredient by baking them into cookies.
But not just any cookie, “CHEWY” cookies; because in the world of cookie textures, chewy reign supreme. Quite a few years back I was schooled by Alton Brown about the different methods that yield the different textures and shapes of the chocolate chip cookie. He had “the thin” and “the chewy”, needless to say I hastily went to foodnetwork.com and made sure to keep the recipe so I can tweak and substitute to my liking.
Without a doubt, these are quite possibly in the top 5 cookies I’ve ever had in my life. I’m almost certain they taste better than Alton’s :0 the recipe makes 24 cookies and they lasted approximately 24 hours. I love that they are not super sweet, the oatmeal is very present flavor wise and they maintain their chewy texture even when cool. Do yourself a favor and bake up a batch of these.
Ingredients (printable recipe)
2 stick salted butter melted
1 cup oatmeal
2 ¼ cup flour
1 tsp. baking soda
1 cup brown sugar
½ cup white sugar
1 table spoon molasses
1 whole egg
1 egg yolk
1 egg yolk
1 oz milk
1 tsp. vanilla extract
1 cup chocolate chips (more or less to your liking)
- Melt butter in the microwave
- Roughly blend the oatmeal (not super fine like flour just about half its size)
- Combine oatmeal, baking soda and flour in a bowl
- Cream the butter and sugar together in a mixer about 5-8 minutes
- In another dish whisk eggs, milk, molasses and vanilla
- Add the liquid mixture to the butter and sugar, blend till incorporated
- Then add the flour/oatmeal mixture, mix until incorporated then stop (few seconds)
- Scrape down the bowl, add in the chocolate chips, mix until incorporated then stop (few seconds)
- Cover and place in the fridge for one hour
- After an hour scoop cookies unto a prepared sheet pan and bake for 10 minutes at 400 degrees
- After 10 minutes remove from oven and allow to rest on the hot sheet pan for 5 minutes
- After the 5 minutes transfer them to a cooling rack to completely cool
Ive been told they taste like Mrs Fields or Haagen-Dazs cookies…what an honor :) Thank you Mr Alton Brown.
Get to baking
- you must stick to the baking times EXACTLY!
- They say the darker the brown sugar the chewier the cookie
- As I do sometimes, If a recipe is heavy on the sugar I use salted butter instead of adding salt.
- After the 10 minutes your cookies will be underdone, but resting on the hot sheet pan for 5 minutes will allow the centers to cook to perfection....and i do mean perfection!