Today’s cookie has a little twist to it — fair-trade certified, “Akoma” extra semi-sweet chocolate chips from Guittard. After buying a bag last weekend at the local grocery store, I went home and immediately looked them up to see if anyone had info. Sure enough, Cybele from Candy Blog discussed the new chocolate chips back in December 2007.
Distribution was fairly limited then, but the chips seem to have gone mainstream and I hope to see a wider distribution as the holidays approach. They’re really good! They are a bit darker and have a hint of smoke. I’m not sure they melt any differently than other chips, but they do seem a bit smoother and less waxy than some. If you’re interested in trying these new chocolate chips from Guittard, check the baking ingredient aisle and look for the pinkish/purplish metallic bag with the word “Akoma” which is the African symbol for heart.
As for the recipe below, it’s another good lunchbox cookie. The cookies are really fat, stuffed with oats and chocolate and have a great flavor from the toasted nuts. They’re a pretty basic everyday cookie, but the extra semi-sweet chips make them extra good.
Akoma Extra Semi-Sweet Oatmeal Chocolate Chip and Toasted Pecan Cookies
8 oz unsalted butter, room temperature (2 sticks) 230 grams
1 cup packed light brown sugar (200 grams)
1/2 cup plus 2 tablespoons granulated sugar (110 grams)
2 large eggs
1 teaspoon vanilla extract
2 cups plus 2 tablespoons all purpose flour (270 grams)
3/4 teaspoon baking soda
1 teaspoon salt
2 1/2 cups quick cooking oats**
2 1/2 cups Guittard Akoma extra-semi-sweet chocolate chips
1 cup toasted pecans, chopped
Preheat oven to 350 degrees. Line two cookie sheets with parchment.
Beat butter and both sugars in large bowl until light and creamy; beat in eggs and vanilla.
Stir together flour, baking soda and salt. Add to butter mixture and stir until mixed. Stir in the oats, chocolate chips and toasted pecans. Drop dough by tightly packed very slightly rounded tablespoons onto cookie sheets – they shouldn’t spread much.
Bake cookies until golden brown, about 14 minutes. Transfer cookies to racks
and cool completely.
Makes about 48-50
** Quick cooking as opposed to instant. Don’t use instant. If you only have old fashioned (5 minute oats), you can use those. Pulse them in the processor for a finer cut or just leave them the way they are. Cookies might be a bit chewier.