Joy of Cooking Chocolate Chip Cookies
Medium thickness, chewy, bend-y, chocolate chip cookies with two kinds of chocolate and ground oats.
Servings 32 cookies
Cost 5
Ingredients
- 1 ⅔ cups unbleached all-purpose flour (210 grams)
- 1 ¼ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt or up to ¾
- 8 oz salted or unsalted butter (228 grams)
- ⅔ cup brown sugar, tightly packed (150 grams)
- ¾ cup granulated sugar (150 grams)
- 2 ½ teaspoons vanilla extract
- 1 large egg
- 1 ⅓ cups oats, ground to make about 1 cup oat flour (110 grams)
- 1 ½ tablespoons milk
- 1 cup semisweet chocolate chips
- ½ cup milk chocolate chips or 3 oz grated milk chocolate
- ¾ cup chopped walnuts or pecans
Instructions
- Carefully measure or weigh your flour, then whisk it together with the baking soda, baking powder and salt. Set aside.
- With an electric mixer, beat the butter and both sugars until light and creamy, scraping the sides of the bowl as needed. Add the egg and vanilla and beat on low, increasing to medium high, and beat just until creamy.
- Add the flour mixture and stir until blended, then stir in the ground oats and milk to make a soft dough. Stir in the chocolate chips or grated milk chocolate (if using) and nuts (if using).
- Shape dough into 1 ½ inch size balls or use a tightly packed medium size cookie scoop. You can bake them right away or chill the dough and bake later.
- Preheat the oven to 375F. Line two baking sheets with parchment paper. If using a convection oven, preheat to 350F.
- Set the dough balls 2 ½ inches apart on sheets. Bake 1 sheet at a time at 375F rotating the sheet halfway through for even browning, for 8 to 12 minutes or just until the edges of the cookies start to brown. If using convection, check at 10 minutes.
- Slide the parchment paper with the cookies off the hot tray as soon as possible and let the cookies cool on parchment for about 5 minutes. Transfer to a rack to finish cooling.