This recipe is based on one called King Arthur Flour “Good as Store-Bought Chocolate Chip Cookies”. The cookies are kind of like the Neiman Marcus urban legend cookies, but flatter, moister and chewier. Over the years I’ve played with the recipe a bit and have made them both small and “mall size”. These days I like the smaller version. In fact, I sometimes make them even smaller.
My version makes a smaller yield than the original and calls for less espresso powder. I haven’t tried leaving it out yet, but my guess is these would still taste “as good as store-bought” if you left it out the espresso completely.
Here’s an old picture which I’m keeping here for posterity’s sake.
- 1 1/4 cups oats (not instant)
- 4 oz semisweet, bittersweet or milk chocolate, chopped
- 8 tablespoons butter, room temperature, unsalted
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup flour (4 1/4 ounces), stir and aerate before measuring
- 1/2 teaspoon each - baking powder, baking soda and Morton kosher salt
- 1/4 teaspoon espresso powder
- 1 cup semisweet chocolate chips
- 3/4 cup nuts (pecans or walnuts), toasted and chopped
- Preheat oven to 350 degrees F.
- In a food processor, grind the oats and chocolate together. Set aside.
- Meanwhile, beat the butter and both sugars until creamy. Beat in the egg and vanilla.
- Stir together flour, baking powder, baking soda, kosher salt and espresso powder, then add to the butter mixture and stir until blended.
- Stir in ground oats and chocolate, then stir in chocolate chips and nuts.
- Shape dough into mounds using a tablespoon measure. Arrange on a parchment lined baking sheet spacing 2 inches apart and bake for about 12 minutes.
- Let cool on sheet for 5 minutes.