Masala Chocolate Chile Cookies
Chocolate chunk cookies with oats, walnuts and a hint of chile & cardamom.
Servings 12 large cookies
Cost 5
Ingredients
- 1 ½ cups all-purpose flour (200 grams)
- 1 ¾ cups quick cooking oats (140 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon plus an extra pinch salt OR up to ¾ teaspoon (which is what I use)
- ½ teaspoon ground green cardamom seeds
- 1 teaspoon red chile powder
- 1 ½ cups cane sugar, the unrefined tan colored type (290 grams)
- ¾ cup unsalted butter
- 2 small eggs (abut 80 grams total, so beat 2 eggs and weigh out 80 grams). You'll have about 20 grams left to discard or use for something else.
- 10 oz dark chocolate cut into chunks
- ¼ to ½ cup coarsely chopped walnuts
Instructions
- Weigh your flour and mix with the oats, baking powder, baking soda, salt and spices
- In a mixing bowl, beat the softened butter and sugar until creamy. Do not beat until fluffy because beating too much air into the cookies will make them less chewy. Stir in the eggs one by one if you happen to have small eggs or gradually add your 80 grams of beaten egg.
- Add the flour mixture and stir until blended, then stir in the chocolate chunks and toasted walnuts.
- Divide dough into 12 mounds (about 3 oz each). I recommend burying the chocolate somewhat so that when you smash the cookies down with the spatula, the chocolate won't smash. Cover and chill overnight (or for at least 3 hours).
- Preheat oven to 325 degrees F.
- Arrange dough balls 3 ½ inches apart on a baking sheet lined with parchment paper, about 6 to a sheet depending on size of your oven and baking sheet.
- Bake one sheet at a time for 12 minutes. After 12 minutes, press each cookie down with the back of a ladle or a measuring cup or spatula. Bake for another 2 minutes or until cooked on the outside but still a little gooey on the inside. Let rest on the baking sheet for 30 minutes. The sitting time is important.
Notes
For vegan cookies, whip about ⅓ cup of aquafaba and weigh to make sure it's around 80 grams. Use the whipped aquafaba in place of eggs and a non-dairy butter (I used Earth Balance) in place of the butter.
