Chocolate Chip Cookies…and then some

Cookies with coffee

Cookies with coffee…the breakfast of champions.

I love a good cookie. Any kind of cookie really. Chewy, soft, crisp. Filled with nuts, oats, or morsels of sweetness be they chocolate chips or M&Ms. Peanut butter cookies, ginger molasses, sugar cookies with colored frosting. I’m not choosy.

Despite my love of the cookie, I don’t make them very often. And it’s not because I don’t have a wealth of go-to recipes. I do. Ginger molasses are a Chef Boyfriend favorite and I’m a sucker for a simple chocolate chip cookie. But the time it takes to make cookies…I’m not a fan. There’s the dough making process, which I’m fine with but the bake time? Not so much. 8 minutes in the oven and then you have to spin the pan and bake for another 8 minutes. It’s a lot of stand up, sit down mumbo jumbo that I don’t have the patience for. Which I suppose makes me a terrible baker.

When I baked cookies professionally, I just threw those suckers on a speed rack and baked 12 dozen at a time and got on with my day. Sadly, I don’t have a speed rack at home or an oven large enough for one. So I putter around the kitchen checking the oven every 8 minutes, setting timers and half-ass cleaning the kitchen.

I think these cookies are worth it though. Filled with oats, chocolate chips, white chocolate, walnuts and a heavy hand of sea salt. Yes, these are totally worth it.

These cookies are not an original idea. I found the base recipe online somewhere at sometime and am a horrible person because I can’t find it now to link it appropriately. But you know; you know I’m not claiming it as my own. But at their core, these cookies are juiced-up chocolate chip cookies. Chocolate chip cookies, and then some.

We’ll get to the recipe but first, a few notes:

  • This recipe makes about 6 dozen…I don’t believe in making small batches of cookies. If you don’t have the freezer space for all these cookies, you may want to cut the recipe in half.
  • These cookies freeze exceptionally well! So that’s what you should do. Bake the full recipe and freeze some.
  • I use 1/2 unsalted butter, 1/2 salted but you could easily use all of one or the other. I like the salt throughout the cookie, not just on top but to each their own.
  • Sticking the batter back in the fridge between scooping batches will yield less spreading while baking.

Juiced-Up Chocolate Chip Cookies 

Ingredients:

2 cups butter (1 cup unsalted, 1 cup salted)

2 1/2 cups brown sugar (light or dark, it really doesn’t matter)

1 cup granulated white sugar

2 eggs (room temperature)

2 egg yolks (room temperature)

2 teaspoons vanilla (or a decent glug, because who really measures this?)

4 cups all purpose flour

2 cups uncooked old fashioned oats

1 teaspoon baking soda

1 teaspoon kosher salt (play with this, but certainly don’t leave it out. Yes, there is salt in the salted butter and you will top the cookies with sea salt, but never discount the importance of salt within the dough itself. You will notice it if you don’t include any.)

2 cups white chocolate chips

2 cups semi-sweet chocolate chips

2 cups roughly chopped walnuts (you can toast these on the stovetop a little, but it’s not necessary)

Sea salt for garnishing (or any flaked salt. I think smoked sea salt would be phenomenal in these cookies!)

Instructions: 

Preheat oven to 325°F.

In a sauce pan, melt butter over medium heat. Remove from heat.

Pour melted butter into a mixing bowl, add brown sugar and granulated white sugar and mix until smooth. Put mixing bowl into the fridge for 10-15 minutes to chill.

Remove from the fridge and mix in egg, egg yolk, and vanilla.

Add flour, oats, baking soda, 1/2 tsp. salt and mix lightly.

Fold in white chocolate chips, chocolate chips, and walnuts.

Taste. Pat yourself on the back. You’re doing good things.

Put mixing bowl back in the fridge for 10 minutes.

Remove bowl from the refrigerator and using a portion scoop (or a spoon) place medium sized balls on a parchment or Silpat lined baking sheet, leaving space between each cookie. Press cookies down slightly (to create discs not balls) and top with a sprinkle of sea salt.

Bake cookies for 15-18 minutes or until golden brown, spinning the baking sheet halfway through. (In my oven, it takes 16 minutes, I spin the sheet at 8 for even cooking). Cool for 5 minutes on the sheet and then move to a cooling rack.

Warning: you may need to swat away curious “taste testers”. See below.

Chef Boyfriend likes to help but we have vastly different definitions of "helping".

Chef Boyfriend likes to help but we have vastly different definitions of “helping”.