Thursday, September 15, 2011
Desserts haven’t really been my thing lately, but when my friend Veronica won a blue ribbon at a fair for my chocolate chip version of this cookie I couldn’t resist playing around and making a chunky chocolate variation.
Be forewarned. This isn’t your average chocolate chip cookie preparation. So please don’t swear at me too much when you discover how many dishes stack up in your sink.
Chunka Hunka Chocolove Cookies
If milk chocolate is more your thing than dark, swap out the 65% cocoa bar for another 33% one.
1/2 cup old fashioned oatmeal
1 cup (2 sticks) unsalted butter, softened
3/4 cups fresh light brown sugar, packed
3/4 cups granulated sugar
1 teaspoon salt
1 Tablespoon real vanilla extract
1/2 teaspoon white vinegar
2 large eggs
1 1/2 teaspoons baking soda
2 cups good quality all purpose flour
1 cup walnut pieces
3.2 ounce bar Chocolove 65% Cocoa Content
3.2 ounce bar Chocolove 55% Cocoa Content
3.2 ounce bar Chocolove 33% Cocoa Content
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. Chop chocolate bars into small chunks. Set aside.
3. In a nonstick skillet over medium heat toast the oatmeal stirring often until fragrant and some of the oatmeal is light golden in color. About 3 minutes. Transfer the oatmeal to a food processer and grind until fine and powdery. Set aside.
4. In the skillet, melt 1 stick of the butter over medium heat until foamy and lightly golden brown. Strain out solids and place butter in the refrigerator to cool to about room temperature.
5. Spread the walnuts onto a plate and microwave in 30 second increments 2 or 3 times until toasted, stirring in-between. Let the walnuts cool slightly.
6. Mix in a stand mixer the softened butter, browned butter, brown sugar, granulated sugar, salt, vanilla extract, and vinegar into the and beat on slow to combine, and then on high speed until fluffy and lighter in color.
7. Add the eggs and mix until combined. Add the oatmeal and baking soda and beat for another minute. Next, add the flour half at a time and mix on low speed just until incorporated.
8. Stir in chocolate pieces with all their crumbs and the walnuts with a wooden spoon.
9. With a size 50 cookie scoop or a generous tablespoon, drop the dough onto parchment paper 3 inches apart.
10. Bake for 9 to 11 minutes or until golden around the edges. Remove from oven and let set on the cookie sheet for 3 minutes before moving to a cooling rack.
Makes about 45 cookies.
By Laura Flowers.